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
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 boiling water (500 ml)
  • 1/4 tsp salt (1 ml)

For the dressing:

  • 1/4 cup fresh lemon juice (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)
  • freshly ground black pepper
  • 1/2 cup fresh dill, finely chopped (125 ml)

For the salad:

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


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.

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