Quinoa and Chickpea Salad Jars

Looking for make-ahead recipes to help you stay on track during busy weekdays? This Quinoa and Chickpea Salad Jar is a must-have for the fall season when work and back-to-school prep are in full swing. Packed with phytonutrients, this fresh and flavorful recipe follows the Longevity Diet guidelines by focusing on plant-based protein, vegetables, and whole grains. The fresh herbs and sunflower seeds add a delicious crunch and boost of flavor, making this salad not only nutritious but also incredibly satisfying. Easy to prepare and store, these salad jars are perfect for on-the-go lunches.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup sunflower seeds
• 1 avocado, diced
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the quinoa: Rinse quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let cool.
2. In a large bowl, combine cooled quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, parsley, mint, and sunflower seeds.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour dressing over the salad and toss to combine.
5. Divide the salad into mason jars, placing the avocado on top to keep it fresh. Seal jars and refrigerate until ready to eat.