If you are not a fan of salads, it is likely because you haven’t had one that appealed to your taste buds. I often hear the same complaints from people about salads: they don’t taste good, they’re not filling enough, or they take too long to make.
This Chana Chaat Salad in a Jar addresses all of these issues. People who try this salad recipe are surprised to find a salad that appeals to their South Asian tastebuds. Also, this is filling enough to be a perfect lunch.
Some answers to common salad in a jar questions:
Do you have to make them in a mason jar?
The short answer is yes. A big complaint is all the work that goes into chopping up veggies for salad. By making them in 500mL mason jars, they stay fresh in the refrigerator all week long. A regular tupperware container would mix the ingredients and make the salad soggy as early as the next day.
How do you eat the salad?
You can empty it out into a bigger bowl to eat. If you are taking to your salad to work/school/eating away from home, you can give your jar a good shake and eat directly from the jar.
How long do the salads stay fresh?
The salad jars stay fresh for up to a week!
- This Chana Chaat Salad in a Jar recipe uses plain Greek yogurt which is a healthier alternative to regular yogurt as it is higher in protein and still adds the same creamy texture to your recipes
- Chickpeas are a great source of fibre and plant-based protein making this recipe not only vegetarian friendly, but also a great meal to keep you satisfied and satiated throughout the day
- Although technically a vegetable, potatoes are actually a good source of carbohydrates, and this Chana Chaat Salad has the right amount to make it a balanced and healthy meal
If you enjoyed this recipe, check out my other Salad in a Jar post, as well as my Vietnamese Inspired Tofu and Vermicelli Salad in a Jar
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Chana Chaat Salad in a JarPrint Recipe Pin Recipe
- 500mL Mason Jar
- 2 Tbsp plain Greek yogurt
- 1 tsp chaat masala
- 1 tsp lemon juice
- 1/2 cup chickpeas
- 2 Tbsp tomatoes diced
- 2 Tbsp onion diced
- 1/4 cup cucumber diced
- 2 Tbsp boiled potato diced
- 1 Tbsp mint chopped
- 1 Tbsp cilantro chopped
- 1/2 cup spinach
- Boil the potatoes, peel, and dice. Dice the remaining vegetables into the same size (about ½ inch in size).
- Place ingredients in a Mason jar in order above. Seal with lid and refrigerate.