Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients that won't get soggy while they marinate. The recipe easily doubles if you need lunch for 4 people.
2 tablespoons extra-virgin olive oil
1 tablespoon red or white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1/2 cup chopped red onion
1/2 cup rinsed and drained canned lower-sodium chickpeas
1/2 cup sliced orange bell pepper
1/2 cup sliced hearts of palm
1/2 cup halved cherry or grape tomatoes
2/3 cup cooked quinoa
2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
1 ounce feta cheese, crumbled (about 1/4 cup)
Est. added sugars 0g
How to Make It
Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.
Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.