🥗 Chickpea Shawarma Mason Jar Lunch
Looking for a bold, satisfying lunch you can grab and go all week long? This Chickpea Shawarma Mason Jar Salad layers plant-based protein, fiber-packed grains, crisp veggies, and a creamy lemon-tahini dressing for the ultimate flavor bomb—meal-prep style. It’s great for busy weekdays or gifting to someone who needs a little love (or nourishment).
This recipe makes 3 pint-sized jars and stays fresh in the fridge for up to 4 days.
🛒 Ingredients (for 3 jars)
Lemon-Tahini Dressing:
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1.5 tbsp olive oil
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 1/4 tsp salt
- Water to thin as needed
Roasted Chickpeas:
- 1½ cans (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 2 tsp shawarma seasoning (or a mix of cumin, paprika, garlic, turmeric)
Other Ingredients:
- 1½ cups cooked quinoa (from ~½ cup dry)
- ¾ cup cucumber, diced
- ¾ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 1½ cups arugula or chopped romaine
🥣 Instructions
- Make the dressing: In a bowl or small blender, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, and salt. Add water gradually to reach a pourable consistency.
- Roast the chickpeas: Preheat oven to 400°F. Toss chickpeas with olive oil and shawarma seasoning. Roast on a baking sheet for 25–30 minutes, shaking halfway through. Let cool completely.
- Cook the quinoa: Rinse and cook quinoa according to package instructions. Let cool.
- Assemble jars (from bottom to top):
- 2–3 tbsp lemon-tahini dressing
- ½ cup quinoa
- ½ cup roasted chickpeas
- ~¼ cup each cucumber and tomatoes + red onion
- ½ cup arugula or romaine
Seal and refrigerate. Shake before eating or pour into a bowl to toss.
🧠 Meal Prep Tips
- Cool all cooked ingredients before layering to avoid wilting
- Use wide-mouth 16 oz mason jars for easy packing and eating
- Add a spoonful of hummus or a squeeze of lemon just before eating for extra zing
🔍 Nutrition (Per 1 Jar)
See full breakdown in the table above. Summary:
- Calories: ~408
- Protein: ~14.5g
- Carbohydrates: ~51.5g
- Fat: ~20g
💛 Final Note
Meal prep is one of the most powerful forms of self-care—and sometimes, love. Whether you’re making this for yourself or to lift up someone else, these jars deliver on both flavor and comfort.
Tried it? Let me know how it turned out in the comments or tag me on Instagram @HealthyHerMidlife!
Chickpea Shawarma Mason Jar Lunch
This Chickpea Shawarma Mason Jar Lunch is bold, plant-based, and perfect for meal prep. Packed with roasted chickpeas, quinoa, veggies, and creamy lemon-tahini dressing—all layered into a grab-and-go jar.
Ingredients
Lemon-Tahini Dressing:
Roasted Chickpeas:
Other Ingredients:
To Make
-
Make the dressing: In a bowl or small blender, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, and salt. Add water gradually to reach a pourable consistency.
-
Roast the chickpeas: Preheat oven to 400°F. Toss chickpeas with olive oil and shawarma seasoning. Roast on a baking sheet for 25–30 minutes, shaking halfway through. Let cool completely.
-
Cook the quinoa: Rinse and cook quinoa according to package instructions. Let cool.
Assemble jars (from bottom to top):
-
2–3 tbsp lemon-tahini dressing
-
½ cup quinoa
-
½ cup roasted chickpeas
-
~¼ cup each cucumber and tomatoes + red onion
-
½ cup arugula or romaine
-
Seal and refrigerate. Shake before eating or pour into a bowl to toss.
Nutrition Facts
Servings 3
Serving Size 1 jar
- Amount Per Serving
- Calories 408kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 51.5g18%
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
