Ingredients:

  • 60 ml (1/4 cup) Extra Virgin Olive Oil
  • 30 ml (2 tbsp) Fresh Lemon Juice
  • 5 ml (1 tsp) Dijon Mustard
  • 5 ml (1 tsp) Dried Oregano (preferably Greek)
  • 1 small clove Garlic, minced very finely
  • 1/4 tsp Sea Salt (or to taste)
  • 1/4 tsp Black Pepper, freshly ground
  • 425 g (15 oz) tinned Chickpeas, rinsed and drained well
  • 1 medium English Cucumber (about 250g), deseeded and diced
  • 250 g (8 oz / 1 punnet) Cherry Tomatoes, halved or quartered
  • 1/2 a small Red Onion, thinly sliced or finely diced
  • 100 g (3.5 oz) Block Feta Cheese, cubed (not crumbled)
  • 50 g (1/2 cup) Fresh Parsley, roughly chopped
  • 2 tbsp Fresh Mint, roughly chopped (optional)

Instructions:

  1. Whisk the Dressing: In a small bowl, combine the olive oil, lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and pepper. Whisk vigorously until emulsified and slightly thickened. Set aside.
  2. Prepare the Chickpeas: Ensure chickpeas are completely dry after rinsing and draining well.
  3. Prep Vegetables: Dice the cucumber, slice or quarter the tomatoes, and finely dice the red onion. (Tip: Soak red onion in cold water for five minutes, then drain thoroughly, if preferred).
  4. Cube the Feta: Cut the block of feta cheese into clean, robust cubes (approx. 1 cm/1/2 inch).
  5. Layer 1 (The Dressing): Divide the dressing equally among the four 500ml/pint jars (approx. 1.5 - 2 tablespoons per jar).
  6. Layer 2 (Hard Vegetables/Absorption): Divide the diced cucumber and red onion evenly into the jars, pressing lightly onto the dressing layer.
  7. Layer 3 (The Protein/Bulk): Add the drained chickpeas next, dividing evenly among the jars. The chickpeas act as a barrier.
  8. Layer 4 (Middle Vegetables): Add the halved cherry tomatoes.
  9. Layer 5 (The Cheese): Add the cubed feta cheese on top of the tomatoes.
  10. Layer 6 (The Greens): Finish by topping the jars with the fresh chopped parsley and mint. Do not press down.
  11. Seal and Chill: Seal the jars tightly and refrigerate until ready to serve (up to 4 days).
  12. Serve: When ready for lunch, invert the jar directly into a bowl or onto a plate so the dressing coats the entire salad.