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Salad in a Jar: Merry Mediterra

Course Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 small Bell jar
Author Rebelle Kitchen


  • 1 tsp balsamic vinegar
  • 1 ½ TBSP olive oil
  • 1 tsp Just Thousand vegan dressing
  • 2 small campari tomates diced
  • 4.5oz baked tofu (½ block or 99g)
  • ¼ cup olives sliced
  • ¼ cup cucumber diced
  • ¼ cup chickpea nibbles spiced
  • 1 TBSP hemp seeds hemp hearts
  • handful spring mix/lettuce/spinach
  • pinch microgreens


For the chickpea nibbles

  • Preheat the oven to 425℉. Drain, rinse and pat dry the chickpeas before putting them on an oven pan. Drizzle with olive oil and spices of your choice. I use Italian, garam masala (just a little because my baby was going to eat them too) garlic salt, all spice and everyday seasoning. I may have gone overboard but they were very tasty.
  • Bake for about 20-25 minutes or until brown and crispy on the outside. Set aside and add ¼ cup of the chickpea nibbles to the salad jar after the cucumber.

For the salad

  • Add the ingredients into the jar in the order they are written (wet ingredients at the bottom). Start with the olive oil and end with the microgreens on the top.
  • Can be refrigerated for 3-4 days.