Mexican chickpea salad with chili-lime dressing is a good recipe for a portable Mason jar salad. Salsa, onions and cilantro add spiciness, and the tangy chili-lime dressing is refreshing.
Prepare the chili-lime dressing. Pour 2 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lime juice into a jar with a tight-fitting lid. Add 1 teaspoon of dried cumin, a pinch of red pepper flakes, and some salt and pepper to taste. Close the jar, and shake it until the ingredients are emulsified.
To assemble the salad, spoon approximately 2 tablespoons of chili-lime dressing into the bottom of a 1 pint Mason jar. Add a thin layer of cooked rice, then some cooked chickpeas, a few spoonfuls of salsa, and a small amount of chopped red onions. Then, add a layer of halved grape tomatoes and then some chopped cilantro. Fill the rest of the jar with chopped romaine lettuce. This salad should be sealed, refrigerated and kept upright until just before eating.
A good rule of thumb when making any kind of Mason jar salad is to place the dressing on the bottom of the jar, along with the wetter ingredients such as salsa or soft berries. This prevents the salad from becoming soggy.