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Mediterranean Chickpea and Egg Salad Jars

Tieghan, Half Baked Harvest
  • 20 minutes
  • Serves

INGREDIENTS

1/2 cup

Artichoke hearts

4 cups

Arugula, fresh

1

Avocado

1 tbsp

Basil, fresh

2

Carrots

2 cans

Chickpeas

2

Cucumbers

1 tbsp

Dill, fresh

2

Lemons

1/4 cup

Sun-dried tomatoes, oil packed

4

Eggs, hard

2 tsp

Honey

1 1/2 cups

Quinoa, cooked

1

Kosher salt and pepper

1 pinch

Red pepper flakes

2 tbsp

Red wine vinegar

1/3 cup

Sunflower or pumpkin seeds, toasted

1/2 cup

Feta cheese