Individual Chickpea and Oat Salads
Individual Chickpea and Oat Salads

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.

Print

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
Oat Type Steel Cut Oats
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

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)

Instructions

To cook oats:

  1. In a large skillet over medium high heat, toast oats for 5 minutes, shaking and stirring constantly.
  2. 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:

  1. In a small bowl, whisk together dressing ingredients.

To grill vegetables:

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

To assemble individual salads:

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

To assemble one big salad:

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

Watch the Video

Let us know what you think about this.

Your email address will not be published. Required fields are marked *

Recipe Rating