Yield: 1 Serving
Ingredients:
- 2 tbsp. red or green onion, finely chopped
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 2 tsp. Greek Freak Seasoning
- 1/4 cup canned chickpeas, rinsed
- 1 cup grape tomatoes, halved
- 3 tbsp. Kalamata olives, halved
- 1 cup cooked ditalini pasta
- 1/3 cup cucumber, diced
- 1 cup baby arugula, roughly chopped
- 2 tbsp. crumbled light feta cheese
Directions:
- In a 1-quart mason jar, combine chopped onion, olive oil, balsamic vinegar and seasoning. Add chickpeas and make sure they are covered in the dressing.
- Layer with tomatoes, Kalamata olives, pasta, cucumber, baby arugula and feta cheese. Store in the fridge until you’re ready to serve.
- Flip the mason jar 30 minutes before eating to allow the dressing to cover the rest of the ingredients. Give it a light shake. Serve.
