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Ingredients
- DRESSING
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1⁄2 tsp sumac
- 1 tbsp pomegranate molasses
- 1⁄2 tsp dried mint
- 1⁄2 tsp salt
- freshly cracked black pepper, to taste
- SALAD
- 250g chickpeas (tinned weight before draining)
- 1 large vine-ripened tomato, chopped
- 2 Lebanese cucumbers, chopped
- 1 large KANZI® apple, chopped
- 1 head baby cos lettuce, chopped
- 1 cup parsley leaves
- Handful of pita crisps, to serve*
Method
- Make the dressing – Add all dressing ingredients to a small jar and vigorously shake to combine. Taste and season with salt and pepper. Set aside in the fridge until ready to serve.
- Assemble the jars – Add a tablespoon of dressing to the bottom of each jar and then add the chickpeas. Add the chopped tomatoes, cucumbers, Kanzi apple and finally the lettuce and mint. Seal the jars and store in the fridge for up to 3 days.
- To serve, empty the jar into a bowl, toss with a few spoonfuls of dressing, until ingredients are lightly and evenly coated. Add pita chips and enjoy!
* Pita crisps are available in major supermarkets across Australia. They can also be made by frying pita bread in oil until crispy and golden, about 5-7 minutes.
Salad jars are amazing for healthy meal prep or use a large jar for simple make-ahead entertaining. It is important to layer the most wet ingredients at the bottom of the jar to ensure the lettuce remains fresh and crisp until serving.
Tip: The dense flesh of a Kanzi apple naturally stays white for longer making them perfect for adding to salads, sliced in lunch boxes or giving your grazing platters a Kanzi glow up.