30-Minute Tahini Chickpea Quinoa Salad Jars, Vegan
Make-ahead mason jar salads layered with creamy tahini-lemon dressing, protein-rich quinoa and chickpeas, fresh avocado, and strawberries for bright pops of sweetness. The clever layering keeps greens crisp and textures distinct until you're ready to eat. Perfect for meal prep, lunchboxes, or picnics. This vegan, gluten-free version swaps traditional vinaigrettes for tahini's nutty creaminess, making it satisfying enough to stand alone.
Ingredients
- 3 tbsp tahini, runny, smooth
- ½ lemon null, juiced
- 1 clove garlic, grated
- salt and pepper, to taste
- 2 tbsp water
- 2 ¾ oz quinoa, uncooked
- 7 oz chickpeas, drained and rinsed
- 1 avocado, cubed
- 2 ¾ oz strawberries, trimmed, halved
- 1 green onions, sliced
- 2 handfuls salad leaves, mixed greensspinach or kale1:1vegan gf
heartier
- 1 pack sour cream and chive crunch, or similar croutonstoasted nuts or seeds1:1vegan gf
different texture
Instructions
- 1
Cook quinoa according to package instructions and cool completely.
- 2
Whisk tahini, lemon juice, grated garlic, salt, and pepper until combined, then thin with water until pourable and creamy.
- 3
Cube avocado, trim and halve strawberries, slice green onions.
- 4
Divide dressing between two jars as the base layer.
- 5
Layer chickpeas, then quinoa, avocado, strawberries, and green onions over dressing.
- 6
Press salad leaves into jars and top with crunch.
- 7
Seal jars and refrigerate until serving.
Tips
Layer the dressing first so it acts as a moisture barrier, keeping greens crisp during storage. Dressing absorbs into grains and chickpeas, intensifying flavor over time.
Add avocado last or toss with lemon juice to prevent browning. If making more than one day ahead, pack avocado separately and add just before eating.
Tahini thins as it sits; shake jars vigorously before eating or thinning dressing slightly more when mixing fresh batches.
Good to Know
Seal jars and refrigerate. Keeps 2-3 days. Shake before eating to redistribute dressing.
Assemble completely 1-2 days ahead. Add avocado on serving day or toss cubes with extra lemon juice. Dressing can be made up to 5 days ahead.
Eat straight from jar with a spoon or shake and pour into a bowl. Serves 2 as a substantial lunch or light dinner.
Common Mistakes
Do not layer avocado at the bottom to avoid browning; add it mid-jar or just before eating.
Do not skip the dressing layer at the base to avoid soggy greens; it seals out excess moisture.
Do not use very ripe avocado; it will brown and break down during storage.
Substitutions
different texture
heartier
FAQ
Can I make these jars more than 3 days ahead?
Yes, but prep components separately. Store dressing, cooked quinoa, chickpeas, and chopped vegetables in separate containers. Pack the actual jar the night before eating to keep textures optimal.
What if the dressing is too thick after refrigeration?
Tahini thickens when cold. Thin with a splash of water or extra lemon juice when shaking the jar before eating. Whisk dressing fresh with slightly more water if making ahead.
Can I freeze these jars?
Freezing is not recommended due to avocado's texture breakdown. Freeze dressing, quinoa, and chickpeas separately in portions if desired, then assemble fresh jars as needed.