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Meal Prep Made Easy: Carrot + Chickpea Mason Jar Salad

Rachel Druckenmiller
August 17, 2016
Photo by Stocksy
August 17, 2016

Many of us know how important meal planning is to eating well and have even stumbled upon some great ideas to make it easier, but few of us take the time to do it.

If you're looking for some ideas to make meal prep during the week quicker, easier, and more nourishing, you are going to love today's recipe!

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I teach workshops about meal planning along with cooking demonstrations to companies and have found that this recipe, more than any other, stays with people. In other words, they ACTUALLY make it on their own once I leave.

Here's why.

It's easy, versatile, convenient, and tastes delicious. What I love about Mason jar salad recipes like this one is that you can prep a few of them at a time, so you can just grab, go, and shake up your lunch during a busy week.

Easy Carrot + Chickpea Mason Jar Salad

Serves 4


  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt (add more to taste)
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon honey (optional)
  • 1 pound carrots, shredded
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1 package arugula or baby spinach
  • 2 veggie burger patties, toasted
  • ¼ cup pumpkin seeds
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1. In a small bowl, whisk together lemon juice, salt, oil, and honey. Pour desired amount into the bottom of each quart-size Mason jar (about 2 tablespoons).

2. Prepare each Mason jar salad by adding even amounts of the chickpeas, carrots, and greens.

3. Toast the burger patties in a toaster oven just before serving to enjoy them crispy and warm (rather than soggy) if you're eating them throughout the week for lunches. Add the patties and nuts to the salad jar, cover with a lid, and then shake it up or pour it in a bowl and enjoy!

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Rachel Druckenmiller author page.
Rachel Druckenmiller

Rachel Druckenmiller, MS is a Wellness Director, Culinary Nutrition Expert, Integrative Nutrition Health Coach and Baltimore-based food blogger. After using food and natural medicine to heal chronic acid reflux and years of childhood illnesses, Rachel has learned that eating nourishing, real food is key to helping us look and feel our best and most energized.

In February 2015, she was recognized as the #1 Health Promotion Professional in the U.S. by the Wellness Council of America (WELCOA). In May 2015, her blog, Rachel's Nourishing Kitchen, was named as one of the Top 50 Clean Food Blogs by the Academy of Culinary Nutrition. Rachel offers a refreshing approach about what to eat and how to live in an inspiring and energizing way and provides dozens of delicious dairy-free and gluten-free recipes. She is a sought after speaker on the topic of healthy eating and workplace well-being. She teaches cooking classes and nutrition workshops and turns eating well into something we want to do instead of something we feel like we have to do. Rachel believes in “upgrading” our diet to nourish and fuel our bodies, so we can transform our lives and health.

Follow Rachel and her recipes on her blog, Rachel’s Nourishing Kitchen, and on Facebook, Instagram, and Pinterest.