Individual Chickpea and Oat Salads
Individual Chickpea and Oat Salads
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Individual Chickpea and Oat Salads

Looking for a simple, ready-made lunch that’s portable and light? Try this easy-to-make Chickpea and Oat salad as a perfectly portable lunch, or side for dinner. Colourful roasted vegetables, chickpeas and steel cut oats are layered in glass jars for a simple meal that’s good to taste and good for you.

Individual Chickpea and Oat Salads

Individual Chickpea & Oat Salads

Colorful roasted vegetables, chickpeas and steel cut oats are layered in glass jars for a beautiful presentation and easy, packable lunch. Cooking for a crowd? No problem. Simply toss all the ingredients together in a big serving bowl.
Course: Sides, Salads and Soups
Category: Gluten-Free, Grab-and-Go, Vegetarian
Oat Type: Steel Cut Oats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people


For the oats:

  • 1 cups steel cut oats (500 ml)
  • 1 cups water boiling (500 ml)
  • 1/4 tsp salt (1 ml)

For the dressing:

  • 1/4 cup lemon juice fresh (60 ml)
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 1 clove garlic minced
  • 1 tsp cumin (5 ml)
  • 1 tsp honey (5 ml)
  • 1/2 tsp salt (2.5 ml)
  • black pepper freshly ground
  • 1/2 cup dill fresh, finely chopped (125 ml)

For the salad:

  • 1 Tbsp canola oil or olive oil (15 ml)
  • 1 red onion small, sliced thickly
  • 1 red bell pepper quartered
  • 2 zucchini small, sliced lengthwise
  • 19 oz chickpeas (canned) drained and rinsed (540 ml)
  • 1/2 cup feta cheese crumbled (125 ml)


To cook oats:

  • In a large skillet over medium high heat, toast oats for 5 minutes, shaking and stirring constantly.
  • Transfer to a bowl, pour-over boiling water and 1/2 tsp salt. Cover and let stand for 15-20 minutes, or until oats have absorbed all of the water. Fluff with fork.

To make dressing:

  • In a small bowl, whisk together dressing ingredients.

To grill vegetables:

  • Brush onion, red pepper and zucchini with olive oil and grill over medium high heat until tender and slightly charred.
  • Remove from grill pan, roughly chop and set aside.

To assemble individual salads:

  • Divide dressing between 6-8 small mason jars.
  • To each jar, add a layer of chickpeas, a layer of oats, a layer of chopped grilled vegetables and a spoonful of crumbled feta.
  • Seal tightly and refrigerate.
  • Before eating, give jar a good shake to distribute dressing.

To assemble one big salad:

  • In a large bowl, combine cooked oats, chickpeas, grilled vegetables and feta.
  • Add dressing and toss well to combine.
  • Serve at room temperature or cold. Salad can be made the day before.