Half Baked Harvest · by Tieghan Gerard★ 4.4 (43)
Mediterranean Chickpea and Egg Salad Jars
NUTRITION · PER SERVING20M COOK
CAL 39%·PRO 66%
CARBS 85G44% OF CAL
23G FIBER42G OTHER20G TOTAL SUGAR
FAT 36G42% OF CAL
7G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered salad jars with chickpeas, eggs, quinoa, vegetables, and fresh herbs. Prepared ahead for convenient work lunches.
mainmediterraneansaladeggsbeansgluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup oil packed sun-dried tomatoes, chopped + 1/3 cup oil reserved
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 2 lemons
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 2 cans (14 ounces) chickpeas, drained
- 1/2 cup marinated artichoke hearts
- 2 carrots, shredded
- 1 1/2-2 cups cooked quinoa
- 2 cucumbers, sliced or chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted sunflower or pumpkin seeds
- 4-6 hard boiled eggs
- 4 cups fresh arugula
- 1 avocado, sliced
At a glance
PER SERVING · TIME 20M
CAL 39%·PRO 66%
CARBS 85G44% OF CAL
23G FIBER42G OTHER20G TOTAL SUGAR
FAT 36G42% OF CAL
7G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1288mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1289mg
- Calcium
- 308mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.