Wednesday, June 12, 2013

MIDDLE EASTERN SALAD IN A JAR



It's no secret that I love mason jars, and now I have one more reason to love them even more - they serve me as awesome fresh-salad-keepers! Yesterday I made a quinoa salad (you can find it on my instagram), and today I made a Middle Eastern Style salad.





I was inspired by the delicious felafel platters I used to eat when I wasn't gluten-free. Here, I used chickpeas to get that hummus & felafel taste, and also made my own tahini sauce - so so good!






I cut up and layered enough fresh veggies to make 3 tall mason jars, one for mom & dad, and another one for me! Dad was fascinated by the concept of an upside down salad that stays fresh and crisp even when the salad dressing is inside. Mom thought it was pretty, as did I haha!



Since finishing my 60 day juice fast, and adapting a complete gluten-free & vegan lifestyle, I have been looking to eat clean and simple meals. I find myself gravitating a lot towards fresh produce (currently obsessed with tomatoes), and savory foods, so I've been trying to make meals that are simple, tasty but with not much salt or oil.  Salads like this one totally fit the bill, and do I need to mention also how nutrient packed this baby is?! Alright, let's get to the recipe...

 
MIDDLE EASTERN SALAD IN A JAR


To fill up a mason jar you'll need: 
  • 2 small tomatoes (cubed) 
  • 1 cucumber (cubed) 
  • 1/3 cup parsley (chopped) 
  • 1/4 cup onions (sliced)
  • 1/3 of a beet (Julianned, or shredded) 
  • 1/3 cup of canned chickpeas 
  • a handful of spinach 

For the dressing you'll  need: 
  • 2 tbsp of tahini 
  • 1/3 tsp of salt (I used Herbamare because it's infused with herbs and veggies, and adds to the flavor)
  • 1 lime
  • optional herbs: chives, parsley, marjoram, rosemary, thyme, or garlic

Steps:

  1. Mix all the dressing ingredients in a separate container and let the dressing sit in the fridge while you dice, slice, cube, and julienne your veggies. 
  2. Once all all your veggies are ready, it's time to start layering. You want to start with the most wet ingredients and layer upwards - Start with the dressing, then add the onions and parsley (these will marinate in the dressing making them super tasty) 
  3. Next, add the tomatoes and cucumbers 
  4. Layer over them the chickpeas and add the beet 
  5. Finish off with the spinach  
  6. Close your mason jar and place in the fridge until you need it - To eat, simply empty unto a bowl, mix, and enjoy!



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