Categories: Salad
Ingredients
- 3 tbsp. fresh lemon juice
- 4 tsp olive oil
- 1/4 tsp kosher salt
- Black pepper
- 2 large fresh basil leaves, finely chopped
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup sliced red onion
- 1 cup halved grape tomatoes
- 1 cup packed baby arugula
- 8 oz. spiralized zucchini, cut with the thin setting, and cut into 6-inch lengths
Directions
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For the vinaigrette: In a small bowl, whisk together the lemon juice, oil, salt, and pepper to taste. Add the basil and whisk lightly. Divided the dressing between 2 quart-size mason jars.
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For the salad: Dividing the ingredients evenly, layer the salad ingredients into the jars in this order: chickpeas, red onion, tomatoes, arugula, and zucchini noodles. Refrigerate until ready to eat. The salads will last up to 5 days in the refrigerator.
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To serve, shake well, and then pour into a large bowl or dish. Let it sit 4-5 minutes to let the zucchini soak in the lemony vinaigrette.