So it pleases me to no end when I have a lunch all ready-made, just waiting in the fridge. These Tabbouleh Hummus Mason Jar Salads aren’t just a convenient lunch. They say I’ve got my stuff together, man. And now I’m ready for fall.

I adore mason jar salads, not only because I love mason jar everything, but because they really are a truly awesome way to make ahead and transport a super healthy lunch. This version is almost like a mini grain bowl on the move. It’s got a healthy scoop of tabbouleh at its base, followed by a schmear of hummus. Lord, I hate the word schmear, but I felt I had to use it here. Apologies.

Then, we’ve got some spinach and romaine and finally, just because we deserve it because we are so TOGETHER, we get some toasted pine nuts tossed on the top for good measure.

I use my Quinoa Tabbouleh and Classic Hummus for these mason jar salads, but you can use whichever tabbouleh and hummus you like. Mix and match for your very own fresh start!

More Easy Quinoa Salad Recipes

• Quinoa Tabbouleh
• Quinoa Salad with Colorful Veggies
• Lemony Quinoa Chickpea Salad with Fresh Dill
• Quinoa Berry Salad

If you try and love this recipe for Tabbouleh Hummus Mason Jar Salads, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

Print

Mason Jar Tabbouleh Hummus Salad

Like a mini grain bowl on the move, these hearty, protein-packed mason jar salads are layered with tabbouleh, hummus, greens, and toasted pine nuts. So easy and, frankly, darn cute!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 mason jar salads

Author Kare

Ingredients

• 1 cup tabbouleh
• 1/4 cup hummus
• 1 cup shredded romaine
• 1 cup shredded baby spinach
• 1 tablespoon toasted pine nuts optional*

Equipment:

• Two pint-size 16-ounce mason jars with lids and bands

Instructions

• Divide the tabbouleh between the mason jars. Top each with the hummus. On the cutting board, quickly toss the romaine and spinach together and add to the jars, pressing down gently to get it all to fit in if needed. Top with pine nuts. Add lids and bands and seal.
• Salads keep refrigerated for 3-4 days.

Notes

* To toast pine nuts, place them in a small skillet over medium-low heat. Cook, stirring frequently, until light golden, 3-4 minutes. Remove from heat before they get too brown as they will continue cooking a bit after you’ve removed them from the heat.

Gluten-Free Note

The salad should be gluten-free if you use quinoa tabbouleh. Traditional tabbouleh made with bulgur is NOT gluten-free.

The post Tabbouleh Hummus Mason Jar Salads appeared first on Kitchen Treaty.

This salad is SPICY. But then you also have the icy cucumbers and that cool tahini-based ranch. And one sort of tries to counteract the other, but ultimately, the heat wins out.

No worries; just have a few more sips of beer, because it’s perfect with this thing. Then the burn will be gone before you know it and only the “WHEN will I get to have that again?!!” feelings will remain.

In this Article

• The Story Behind the Recipe
• Buffalo Chickpea Salad Ingredients
• How to Make It
• What to Serve with Buffalo Chickpea Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been dreaming about this recipe concept for awhile. At first, I roasted the chickpeas and then stirred in the buffalo sauce, but it felt a little too overly laborious (and when you’re hangry, roasting takes way too long).

Then I discovered these buffalo chickpea wraps and saw how a quick saute made for spicy-hot sauced chickpeas in a fraction of the time. Duh!

That made this salad even easier to whip up, and the chickpeas this way add more sauce and sass to the whole endeavor.

Buffalo Chickpea Salad Ingredients

This vegetarian and vegan buffalo chickpea salad is made up of three components: The spicy chickpeas, the salad veggies, and the ranch dressing.

For the chickpeas, we have:

• Chickpeas – one can of them. Feel free to use cooked-from-scratch chickpeas too! You’ll want about two cups.
• Red hot buffalo sauce – Yep, the red stuff in the bottle.
• Garlic powder – you can use fresh garlic, too.
• Salt & pepper – the classic flavor enhancers.

For the ranch dressing, the ingredients are:

• Tahini – I love tahini-based ranch. It is so good! It lends a creaminess without needing any dairy ingredients.
• Almond milk – any non-dairy milk will do, just keep it unsweetened. Or if you’re okay with dairy, dairy milk will do just fine too.
• Lemon juice – a bit of acid gives a nice kick.
• Onion powder, garlic powder, salt, & pepper – flavor flavor flavor!
• Fresh parsley and fresh chives – homemade ranch calls for fresh herbs!

To make a faster buffalo chickpea salad, feel free to use store-bought ranch. Just stick with a dairy-free/vegan brand if you need to.

Then, we put it all together with these salad ingredients:

• Shredded romaine lettuce – feel free to sub in another favorite green, though romaine is nice and sturdy and holds up perfectly to a pile of buffalo chickpeas. I like adding in some red leaf lettuce for some color and variety.
• Celery – gotta have celery for the full buffalo experience!
• Cucumber – I love the cooling counterpoint that cucumbers provide.
• Avocado – for a creamy texture. So good!
• Red onion – I love the bite of red onion in this salad.

How to Make It

First, make the dressing (or skip this step if you’re using a store-bought ranch dressing). Just whisk everything together in a bowl and set aside.

Next, whip up those saucy-spicy chickpeas. You’ll add some olive oil to a saute pan and warm over medium heat. Add the chickpeas and all of the other ingredients, holding back a bit of the buffalo sauce. You’ll cook until they’re warmed through and golden, then remove them from the heat and stir in the remaining buffalo sauce.

Then, you’ll arrange your veggies in a big salad bowl and pour the chickpeas right over the top.

Drizzle with ranch and dig in!

What to Serve with Buffalo Chickpea Salad

This salad is pretty much a meal in itself, but if you’d like some bread alongside (and you’re okay with dairy), these Brown Sugar Garlic Mozzarella Breadsticks hit the spot.

For dessert, something cooling is always welcome. How about some no-churn Sea Salt & Honey Ice Cream?

I hope you love this recipe as much as we do! If you tried it and loved it (or even if you didn’t!) please come back and leave a review. That helps others know that this recipe is worth making, and helps me make any needed adjustments to the recipes I put out in the world.

Print

Buffalo Chickpea Salad

Addicting chickpeas, drenched in red hot sauce, served over crisp lettuce, and drizzled with ranch. This Buffalo Chickpea Salad is SO good!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 432kcal

Author Kare

Equipment

• 1 medium saute pan
• 1 small bowl
• 1 large salad bowl

Ingredients

Cool Tahini Ranch:

• 1/3 cup tahini
• 3-4 tablespoons unsweetened almond milk
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Spicy Buffalo Chickpeas:

• 1 tablespoon olive oil
• 1 15-ounce can chickpeas drained
• 1/4 cup red hot buffalo sauce divided
• 1/4 teaspoon garlic powder can substitute 1 small clove garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Salad:

• 5 cups shredded romaine lettuce or a combo of romaine and red leaf lettuce
• 1 batch Spicy Buffalo Chickpeas
• 1 celery stalk diced; [about 1/2 cup]
• 1/2 medium cucumber peeled and diced [about 1 cup]
• 1 medium ripe avocado peeled and sliced
• 1/2 small red onion sliced into half-rounds [soak in a bowl of ice water for 10 minutes if you prefer to reduce the bite]
• 1 batch Cool Tahini Ranch

Instructions

Make the dressing

• Add all dressing ingredients to the bowl of a small food processor or blender. Puree until blended, adding additional almond milk if needed to thin it. Set aside.

Cook the chickpeas

• Set a medium saute pan over medium heat. When hot, add the olive oil. Add the chickpeas, 2 tablespoons of the buffalo sauce, garlic or garlic powder, salt, and pepper. Cook, stirring, until warmed through and golden brown in places, about 5 minutes. Remove from heat and stir in additional 2 tablespoons buffalo sauce. Set aside.

Assemble the salad

• In a large salad bowl or on individual plates (your choice), arrange a bed of lettuce. Scoop the warm chickpeas over the top. Arrange celery, cucumber, avocado, and onion over each. Drizzle generously with dressing. Serve immediately.

Notes

A note on servings

I’d say this serves 2-3 as a hearty main course, and more like 4 as a side. 

Nutrition

Serving: 4g | Calories: 432kcal | Carbohydrates: 43g | Protein: 15g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 792mg | Potassium: 899mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5500IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 5mg

‘Cuz it’s, well, grubbin’.

The post Buffalo Chickpea Salad appeared first on Kitchen Treaty.

Okay, fine. Fine restaurants! I’ll make my own salads at home! And then I’ll add chicken back but only as an optional addition for my beloved carnivore’s serving. And maybe a little bacon for him, too. But mine is a hearty veggie number with chickpeas and avocado and hard-boiled egg and sweet potatoes and it totally didn’t need chicken. So there.

If you didn’t already guess, we’re talking Cobb salads made at home. They’re quick, they’re easy, they’re endlessly customizable, and they’re not $14 a whack.

We love Cobb salads as a quick and easy dinner. They’re super simple to throw together, perfect for tailoring to individual tastes, and they’re always fabulous. Have I sold you yet?!

A traditional Cobb salad usually has the following toppings arranged over a base of chopped romaine:

• Cooked, cubed chicken
• Cooked, chopped bacon
• Avocado
• Chopped hard-boiled eggs
• Tomatoes
• Blue cheese (aka: bleu cheese, I have no idea which is proper)

For my vegetarian version, I, of course, omit the chicken and bacon and opt for one or two of these instead. If you’re vegan, swap out the eggs and cheese for a couple more from this list and you’ll be golden, too:

• Chickpeas
• Cooked seasoned lentils
• White beans
• Roasted sweet potatoes (or, as in the salad pictured, leftover spice-rubbed grilled sweet potatoes)
• Roasted butternut squash
• Sliced almonds
• Sunflower seeds

All of those ingredients make for a hearty salad, so we like a light vinaigrette drizzled over the top. But some folks like to go for the gusto and prefer a creamy blue cheese. Whatever you want! We’re free of restaurant menu tyranny! Make this salad yours!

Cobbs get creative

The sky’s the limit! Here are three great versions from around the web.

I adore the colors in this vegan Cobb from The Lunchbox Bunch :: Asian-Style Cobb Salad from Damn Delicious. Smart! :: I was totally going to create something like this but that darn brilliant Heather Christo beat me to it: Autumn Cobb Salad (with smoky pumpkin dressing!)

(more…)

The post Quick & Easy Dinner: Cobb Salads appeared first on Kitchen Treaty.