Green Goddess Mason Jar Salad

Pamela Anderson

From Pamela Anderson’s new cookbook, here’s an easy Green Goddess Mason Jar Salad that you can bring to the beach or into the fairy forest. Take it with you, wherever you’re going. Shake it up and eat it as is, or pour it out into a bowl and the dressing will magically appear. There are many variations — here’s a basic recipe to add your personality to.

“I’m always trying to find ways to use up my garden’s kale, and thin ribbons of it work well here.” -Pamela Anderson, I Love You Cookbook

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Ingredients

Crispy Chickpeas:

1 (15-ounce / 425g) can chickpeas

3 tbsp extra-virgin olive oil

3/4 tsp paprika

1/4 tsp ground turmeric

1/4 tsp Aleppo pepper

1/2 tsp fine sea salt

Freshly ground black pepper

Couscous:

1 cup (240ml) water

1 cup (175g) couscous

2 tbsp extra-virgin olive oil

1/2 tsp fine sea salt, plus more as needed

Green Goddess Dressing (recipe below) or 1 cup (235g) any creamy dressing you prefer

1 thinly sliced lemon, skin and all

Green Goddess Dressing:

1/2 cup (120g) plain unsweetened plant yogurt or plant sour cream

2 tbsp apple cider vinegar

1 tbsp fresh lemon juice

1 tsp maple syrup

1/4 cup (5g) flat-leaf parsley leaves

1/4 cup (5g) tarragon leaves

1 garlic clove, minced

1/2 tsp fine sea salt

Freshly ground black pepper

Salad:

2 cups (150g) microgreen sprouts

1 3/4 cups Crispy Chickpeas (recipe below)

2 cups (85g) mâche or mixed salad greens

Freshly ground black pepper

“I’m always trying to find ways to use up my garden’s kale, and thin ribbons of it work well here.” -Pamela Anderson, I Love You Cookbook

Still hungry? Click here for more vegan recipes!

Preparation

Roast the chickpeas and prepare the dressing ahead of time. Instructions below. Recipe makes enough to fill 2 (16-oz/480ml) jars.

Method

Bake the chickpeas:

Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Rinse the chickpeas well, then spread them out on a clean kitchen towel and pat thoroughly dry.
Transfer the chickpeas to the prepared baking sheet.
Drizzle with the olive oil and season with the spices.
Roast until golden brown, about 20 minutes.

Prepare the Couscous:

In a small saucepan, bring the water to a boil.
Stir in the couscous, olive oil, and salt.
Remove from the heat, cover the pan, and let rest for 6 minutes.
Fluff the couscous with a fork.

Make Green Goddess Dressing:

Combine all the ingredients in a blender and purée until smooth.

Assemble the Salad:

Divide the dressing between 2 (16-oz/480ml) glass jars.
Layer in a slice or two of lemon.
Add the couscous, followed by the sprouts, Crispy Chickpeas, and finally the mâche greens on top.
Sprinkle with a little salt and pepper.
Keep in the fridge until you’re ready to serve, or take the jars with you to the beach or for a picnic by the creek.