| 12 | 40 | 505 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 2 |
| 1/3 cup | Organic Quinoa (uncooked) |
| 1 cup | Chickpeas, canned, drained (drained) |
| 3 tbsp | Feta cheese (crumbled) |
| 2 tbsp | Sunflower seeds |
| 1/2 cup | Red grape |
| 3 cup | Lettuce, romaine (washed & torn) |
| 1 1/2 tbsp | Olive Oil, Extra Virgin |
| 1 1/2 tbsp | White wine vinegar |
| 1/2 tsp | Lemon juice |
| 1/2 tsp | Lemon peel (zest) |
| 1 tsp | Honey, raw |
| 1 tsp | Dijon mustard |
Cook quinoa according to package directions. Set aside to cool.
Prepare the kale or romaine lettuce by tearing into bite sized pieces, wash and dry. If you are using kale, you may wish to massage it for a few minutes to reduce bitterness.
Shake together all vinaigrette ingredients.
Divide vinaigrette between two jars, then add 1/2 cup chickpeas to each jar. Add the feta, sunflower seeds, quinoa and top with lettuce.
Store in fridge for up to 4 days
| Fruit | 0.4 |
| Grain | 0.4 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.3 |
| Vegetables | 2.4 |
