114-ozcan chickpeas(garbanzo beans), drained and rinsed
2handfuls salad greens, such as baby kale or spinach
Combine all the salad dressing ingredients in a small bowl or jar and mix well. This makes about 4 servings of salad dressing.
To assemble the salad in a jar, use two empty 24 oz jars. Add 2 tablespoons dressing to the bottom of each jar. In each jar, layer half the salad ingredients on top of the dressing: Start with the red onion and finish by stuffing the salad greens at the top. Refrigerate until ready to eat.
To serve the salad, shake the jar and dump the salad onto a large plate, using a fork to help loosen the greens. The salad should be perfectly covered in dressing, but give it a stir with a fork if it is not.
Feel free to substitute chicken for chickpeas or add some quinoa or brown rice! Just remember to put the solid vegetables on the bottom on top of the dressing and the leafy greens on top.