1 cup parsley fresh, finely chopped. Spinach works great too!
2/3 cup mint leaves fresh, finely chopped.
2 cups cooked chickpeas drained and rinsed
3.5 tablespoons olive oil extra virgin
1/3 cup lemon juice freshly squeezed
1 teaspoon sea salt
1/2 teaspoon black pepper
In a medium pot, combine two cups of quinoa with four cups of water and bring to boil. Once the water starts to boil, turn the heat down to low, simmer and cover the pot. Cook the quinoa for ten-12 minutes or until tender. Once the quinoa is cooked, drain and transfer to a large bowl. Set aside to cool.
Prepare all the vegetables and herbs separately and set aside.
Make the dressing by combining olive oil, lemon juice, salt and pepper in a clean dry mason jar and shake to mix well.
Now it's time to assemble the mason jar salads in ten jars. Make sure the mason jars are clean and dry. Start with two teaspoons of dressing, followed by 1.5 tablespoons onion, two tablespoons pepper, three tablespoons chickpeas, one tablespoon tomato, two tablespoons cucumber, 3/4 cup quinoa, one tablespoon parsley and one tablespoon mint. You could also add spinach which works really well in this recipe. These are approximate measurements. You want to divide the ingredients evently in ten mason jars.
Once done, place the lid on and store them in the fridge. When it's time to serve, simply pour the salad onto a plate and enjoy.