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 minutes mins
Cook Time20 minutes mins
Total Time40 minutes 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