Greek Salad in a Jar with Chickpeas, Spinach, Feta and Pomegranate

This recipe for Greek Salad in a Jar with Chickpeas, Spinach, Feta and Pomegranate is probably one of countless Greek salad variations you can stuff into a jar! You can use good quality canned, drained chickpeas for this, but make sure the spinach is fresh and the cheese is real Greek feta and not an imposter! Here’s a great Greek diet recipe that’s both a hearty Mediterranean vegetarian recipe but also perfect for anyone on the go!

Prep time: 10 minutes
Cooking time: N/A

Makes 1 – 2 servings

Ingredients
2 cups coarsely chopped fresh spinach, leaves only
3 scallions, trimmed and chopped
1 cup cooked chickpeas (good quality canned are fine
2 tablespoons chopped fresh mint or cilantro or basil
2/3 cup crumbled Greek feta
1 cup pomegranate seeds

For the dressing:
2 teaspoons Dijon mustard
2 tablespoons petimezi
1 – 2 tablespoons balsamic or sweet grape vinegar
Sea salt to taste
1/3 cup extra virgin Greek olive oil or more, as needed

Instructions
1. Whisk all the ingredients for the dressing together until smooth and emulsified.
2. Combine the chickpeas with half the scallions and herbs. Lubricate the mixture with half the dressing, toss, and place in the bottom of a mason or other jar.
3. Toss the spinach with the remaining dressing and place it over the chickpeas in the jar, pressing down to make room for the next layers. Next, add the remaining scallions, crumbled feta, and pomegranate seeds.

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