Chickpea Pasta Salad in a Jar

Name: Chickpea Pasta Salad in a Jar
Total time: 10 min
Yield: 1 serving(s)
Ingredients: 1/4 very small onion, finely chopped; 2 tbsp. red wine vinegar; 2 tbsp. olive oil; Salt and pepper; 1/4 c. canned chickpeas, rinsed; 1 c. grape tomatoes, halved; 2 tbsp. kalamata olives, halved; 1 c. cooked spiral pasta; 1 1/2 c. baby arugula, chopped; 2 tbsp. crumbled feta

By The Good Housekeeping Test KitchenPublished: Oct 2, 2019

Jump to recipe

Mike Garten

Yields:

1 serving(s)

Total Time:

10 mins

Just flip it over, watch the dressing run down, and dig into this veggie-packed mason jar salad.

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Ingredients

1/4 very small onion, finely chopped
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
Salt and pepper
1/4 cup canned chickpeas, rinsed
1 cup grape tomatoes, halved
2 Tbsp. kalamata olives, halved
1 cup cooked spiral pasta
1 1/2 cups baby arugula, chopped
2 Tbsp. crumbled feta

Directions

1. Step 1In a 1-quart jar, shake onion, red wine vinegar, and oil, and a pinch each salt and pepper. Add chickpeas and gently shake to coat.
2. Step 2Top with tomatoes, olives, pasta, arugula, and feta. When ready to serve, turn upside down and let sit for 2 minutes for the dressing to run over the rest of the ingredients.

NUTRITIONAL INFORMATION (per serving): About 650 cal, 31.5 g fat (6.5 g sat), 19 g pro, 945 mg sodium, 72 g carb, 11 g fiber

Tip: Prepare your jar as directed and refrigerate for up to 2 days. Let sit out at room temperature for at least 10 minutes (this allows the oil to become liquid again) before turning over and dressing.

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