Go Back
+ servings
Close up shot of mason jars filled with thai chickpea mason jar salad on wood tray
Print Recipe
5 from 1 vote

Thai Chickpea Mason Jar Salad

Thai chickpea mason jar salad has a tangy peanut dressing, quinoa, zucchini, carrots and cabbage and is topped with honey roasted peanuts! Ready in under 25 minutes.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch
Cuisine: Thai
Servings: 4
Calories: 448kcal


Jar Salads

  • ¾ cup uncooked quinoa
  • 2 cups chickpeas
  • 1 medium sized zucchini (spiralized)
  • ½ jumbo carrot (spiralized)
  • 1 ½ cups cabbage (shredded)
  • ¼ cup honey roasted peanuts (or regular peanuts for vegan)

Tangy Peanut Dressing

  • 1 tablespoon sesame oil
  • 5 tablespoons rice vinegar
  • 3 tablespoons peanut butter
  • 1 tablespoon maple syrup
  • 1 ½ tablespoons soy sauce (tamari or coconut aminos for gluten-free)
  • 1 teaspoon ground ginger


  • Cook quinoa according to package directions. Set aside to cool.
  • Shake together dressing ingredients and divide up between 4 1-pint jars, roughly 2 tablespoons per jar.
  • Add in the following order: chickpeas, cooled quinoa, carrot noodles, zucchini noodles, shredded cabbage, honey roasted peanuts. 
  • Seal and store in the fridge for up to 4 days.
  • To serve, shake everything out into a large bowl and enjoy cold.


Serving: 1jar | Calories: 448kcal | Carbohydrates: 55g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 518mg | Potassium: 780mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1420IU | Vitamin C: 19.9mg | Calcium: 92mg | Iron: 4.8mg