Ingredients:

  • 120ml extra virgin olive oil
  • 60ml fresh lemon juice
  • 15ml Dijon mustard
  • 2 cloves garlic, minced
  • 5ml dried oregano
  • 2.5ml sea salt and black pepper
  • 400g canned chickpeas, rinsed and dried
  • 300g English cucumber, diced
  • 250g cherry tomatoes, halved
  • 300g cooked chicken breast, cubed
  • 150g crumbled Feta cheese
  • 60g red onion, finely slivered
  • 100g Kalamata olives, pitted and halved
  • 150g chopped Romaine hearts, bone-dry
  • 30g toasted sunflower seeds

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
  2. Distribute the dressing evenly into the bottom of four 32-oz wide-mouth mason jars (approximately 50ml per jar).
  3. Layer the 'hard' foundation: Divide the chickpeas, diced cucumbers, and halved cherry tomatoes equally among the jars on top of the dressing.
  4. Layer the protein and flavor core: Add the cooked chicken breast cubes, followed by the crumbled feta, red onions, and Kalamata olives.
  5. Add the leafy crown: Pack the chopped Romaine hearts tightly into the remaining space at the top of the jars.
  6. Finish with seeds: Sprinkle the sunflower seeds on the very top of the greens to keep them away from any moisture.
  7. Seal the jars tightly with lids and refrigerate for up to 5 days. Shake or dump into a bowl to serve.