Chantenay Carrot, Chickpea, and Feta Salad in a Jar
Serves: 1
Cost Cutting Eco Friendly Gluten Free Quick Make
The sliced carrots sit in the dressing and marinate; they also keep the dressing away from the more delicate ingredients, which don't fare so well soaking in dressing
Ingredients:
For the dressing 1 small clove garlic, crushed 2 tbsp lemon juice 2 tsp tahini 1 tbsp olive oil For the salad 125g Chantenay carrots, washed 100g canned chick peas, drained and rinsed 75g cherry tomatoes, halved 75g feta cheese, cubed 1 tbsp chopped mint 20g baby spinach salt and peppermethod:
- To make the dressing, put the garlic, lemon, tahini and olive oil in the jar, add plenty of ground black pepper and a little salt. Put on lid and shake well to mix together.
- Use a sharp knife to vertically slice the carrots and place them in the base of the jar. Next, add a layer of chick peas, then cherry tomatoes.
- Dice the feta cheese, sprinkle over the mint, then spoon the cheese into the jar. Finally, lay the spinach leaves on top,and seal the lid, pressing down lightly. Chill until required.
- When you’re ready, shake the jar well and that’s it; delicious salad ready to eat!
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