It’s happening! Another jar salad for the VMPS archives. I’m on a mission to develop any vegan jar salad recipe your heart could ever desire. This because I’ve come to the conclusion that they are highly underrated and could significantly improve anyone’s quality of life. I’m not even joking. Today, I’m sharing a Vegan Chickpea Pasta Salad In A Jar recipe!
FYI!!! I’m currently collaborating with the Reusetarian webshop and arranged a 15% discount code for all vegan meal preppers for the month of April on all their reusable products! Including the Le Parfait jars, I used for this salad prep. To enjoy the discount simply use the code #veganmealprep at checkout. If you have been meaning to invest in good quality meal prep containers and/or jars, this is your opportunity. In the spirit of full disclosure, I am a Reusetarian affiliate and will receive an affiliate commission if you decided to purchase from their shop. Happy shopping!
How Big Should A Jar Be For A Salad?
To prep a main meal-sized salad, you will need a 1L jar! This will allow you to add at least half a cup of legumes, one cup of starch, 1-2 cups of veggies as well as some fat and/or flavour sources to keep you satisfied until your next snack or meal.
How Long Do Salads In A Jar Last?
Technically, jar salads will last in the fridge for up to 5 days. However, I recommend to eat them within 3-4 days for optimal flavour. Make sure to store them properly, with the lid screwed on properly! I love the Le Parfait srew-top lids.
I hope you love this Vegan Chickpea Salad In A Jar Recipe, it’s:
- Ideal for meal prep
- & Tangy
Did you meal prep this Vegan Chickpea Salad In A Jar Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!
More Vegan Meal Prep Jar Recipes:
Vegan Chickpea Pasta Salad In A Jar
- small pan
- 3 x 1 L jar with lid (I used Le Parfait brand)
- 150 g dry fusilli pasta
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 240 g (1.5 cup) chickpeas (equals 1 can of chickpeas) drained and rinsed
- 200 g (1.5 cup) cherry or cocktail tomatoes halved
- 100 g (0.5 cup) kalamata olives pitted and halved
- 230 g feta-style dairy-free cheese I used dairy-free white salad cheese from Woolworths, diced or crumbled. The Violife brand is also great, but almost double the price expensive.
- 80 g (3 cups) wild rocket
- Cook pasta according to the package instructions. Make sure to add some salt to the cooking water, for flavor! Allow pasta to cool slightly and toss with a little olive oil to prevent sticking.
- Place the ingredients in the jars in the order they are listed in even layers. Add the cooked pasta following the olives.
- Put the lids on tightly and store them in the fridge! For optimal flavor and freshness, eat them within 3-4 days.
- When you are ready to eat, pour the ingredients out onto a plate. If you prefer to eat the salad straight out of the jar, shake the jar for 30-60 seconds and then eat!