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Moroccan Mason Jar Salad

  • Author: Flora & Vino
  • Total Time: 20 minutes
  • Yield: 3-4 servings
  • Diet: Vegan


Make ahead mason jar salads with raw chopped vegetables, chickpeas, quinoa, herbs, and  a zesty Moroccan-inspired dressing. Perfect for meal prep!


Mason Jar Salad:

  • 1 head cauliflower, finely chopped 
  • 1 cup shredded carrots
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • ¼ cup sliced green onions
  • 1/2 cup chopped cilantro
  • ¼ cup chopped pitted kalamata olives
  • ¼ cup Open Nature slivered almonds
  • 1/4 cup dried cranberries
  • 1 cup cooked quinoa



  1. Combine all dressing ingredients in a blender and mix on high until it’s fully incorporated. (If using powdered garlic, you can also shake/mix this dressing up by hand.) Refrigerate until ready to use. 
  2. For meal prep: Divide the dressing between the bottom of 4 mason jars. Layer the salad ingredients on top, seal with a lid, and store in the refrigerator for up to one week. Shake the dressing the incorporate before serving! 
  3. For serving immediately: Add all of the salad ingredients to a large mixing bowl. Pour the dressing over the salad and mix well before serving. Divide the salad between 3-4 plates and enjoy immediately!


Recipe heavily adapted from Tone It Up 

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Salad
  • Method: Hand-mix, Blender
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free