- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon pink salt
- ⅛ teaspoon black pepper
- ½ cup chickpeas (canned or cooked fresh)
- ½ cup carrots chopped
- 1 tablespoon onion slices or diced
- ¼ cup edamame beans
- ½ cup cucumber diced
- ¼ cup almond slices
- ¼ cup cilantro chopped
- 1 cup romaine lettuce chopped
- In a mason jar layer the ingredients in the order listed. First the oil, lemon juice, salt and pepper. Then layer the chickpeas, carrots, onion, edamame, cucumber, almonds, cilantro and lettuce. Cover and store up to 4 days in the refrigerator.
- When ready to eat, shake well and dig in!
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