Mediterranean Chickpea Salad Jar

In a small bowl or liquid measuring cup, vigorously whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until emulsified.

Divide the vinaigrette evenly among the bottom of 4 large Mason jars (about 2 tablespoons per jar).

Rinse and drain 1 (15-ounce) can of chickpeas. Divide the chickpeas evenly into the jars, creating the first layer. This allows the chickpeas to marinate in the dressing without wilting the greens.

Build the next structural layers by adding 1/4 cup halved cherry tomatoes, 1/4 cup diced English cucumber, 2 tablespoons halved Kalamata olives, and 1 tablespoon finely diced red onion into each jar.

Top the vegetable layers in each jar with 2 tablespoons crumbled feta cheese and 1 tablespoon chopped fresh parsley.

Finish by tightly packing 1 cup of mixed greens into the top of each jar. Seal tightly with lids and refrigerate for up to 4 days. When ready to eat, simply shake the jar vigorously and pour the contents into a large bowl.