1. Make the hummus 

• Place the chickpeas into the bowl of a food processor. Pulse several times to begin pureeing.
• Add the olive oil, tahini, lemon juice, and garlic.
• Pulse again until almost smooth. Next, add the avocado.
• Pulse until completely smooth.
• Add cumin or cayenne pepper, if desired, and blend.
• Taste, season with salt and add additional lemon juice if desired.
• Puree again until blended.
• Transfer to an airtight container and drizzle with olive oil to help prevent browning.
• Refrigerate until ready to use.

2. Assemble the salad:

• Add the shredded veggies to a medium bowl and drizzle with 3 Tbsp lemon juice.
• Toss to mix. Set aside.
• In 4 jars, add equal portions of olive oil, lemon juice, and quinoa.
• Top with veggies, then add avocado hummus, olives, greens, and almonds in layers.
• Top with a tight-fitting lid and refrigerate until ready to eat.
• The salad can be made the night before, and it will keep for several days in the fridge.