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Rainbow Chopped Salad Jars

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Rainbow Chopped Salad Jars

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 400-500, Under 500
Protein: 21-30g, Over 20g
Fiber: 11+g
Servings: 3
Calories: 495kcal


  • 1/3 cup Tahini
  • 2 Lemon (juiced)
  • 1/2 tsp Sea Salt
  • 2 tbsps Water
  • 3 cups Chickpeas (cooked, from the can)
  • 1 cup Cherry Tomatoes
  • 1 cup Matchstick Carrots
  • 1 Yellow Bell Pepper (chopped)
  • 3 cups Purple Cabbage (chopped)


  • Combine the tahini, lemon juice, and sea salt. Whisk until combined, adding water as needed to attain a creamy salad dressing consistency. Divide the dressing equally into the bottom of large jars.
  • On top of the dressing, layer the chickpeas, tomatoes, carrots, bell pepper, and top with the purple cabbage. Cover and store in the fridge.
  • When you're ready to eat the salad, dump it into a bowl and toss well. Enjoy!


Calories: 495kcal | Carbohydrates: 79g | Protein: 22g | Fat: 18g | Cholesterol: 0mg | Sodium: 494mg | Fiber: 19g | Sugar: 16g | Vitamin A: 4579IU | Vitamin C: 189mg | Calcium: 252mg | Iron: 8mg

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