'Reset' Chickpea Salad Jar

Hi everyone! I got back from Hawaii not too long ago and felt the need to recreate some of the salads I tried there. My intention with this one is not only to bring back the memories of my favorite place, but to give my body as much fresh veggies and flavors as I can get!

Now more than ever, I feel the need for a reset. Between the election chaos, and the way the world is constantly changing, I just want to do something good for my body. I know in times of stress, it's normal to grab something for comfort, but for me, I need to fuel my body like this. Easier said than done, but these jars really help me.

Let's get right into it!

To start, here's a list of everything you'll need.

Lemons (for 3 salads, I used about 2.5-3 lemons)

White Wine Vinegar

Fresh Tarragon & Dill

Parsley

Fresh Garlic

Salt

Pepper

Cayenne

Paprika

Olive Oil

Red Onion

Cucumbers

Tomatoes

Carrots (I buy mine shredded!)

Radishes

Mixed Greens

Chickpeas (1 can should be sufficient)

Steps:

1. Preheat oven to 400. Rinse chickpeas and then Dry them completely. Damp chickpeas will not do! This is important for giving them that perfect crunch.

2. On a parchment lined baking sheet, add chickpeas and drizzle with olive oil. Add salt, pepper, garlic powder, and paprika.

3. Roast chickpeas for 20-25 minutes, or until they are crispy enough for you!

4. Let the chickpeas cool on the side.

The chickpeas will be added last, and they are best to be added once they are cooled.

In each jar:

1 tbsp fresh lemon juice

1 tbsp white wine vinegar

1 tbsp ( fresh garlic, salt, pepper, cayenne pepper (if you like a little heat!) and 1 tsp each of the herbs. (Tarragon, dill and parsley)

1/4 cup diced red onion

1/2 cup cucumbers

1/2 cup shredded carrots

1/2 cup diced tomatoes

1/2 cup sliced radishes

1 - 2 cups mixed greens

1/3 cup roasted chickpeas

I like to add my red onion to the very bottom of the jar. The onion sits in the dressing and by the 3rd day, they are a bit pickled, which I enjoy!

These jars are typically good for up to 3 days, but sometimes I can get by with 4.

I hope you love this salad, and feel as good as I do from it!