This is a hearty salad that you can pack on Sunday and eat on Thursday! Fill your fridge in 1 easy prep session and have delicious salads for a week!
- 8 tablespoons salad dressing of your choice, or to taste
- 2 large carrots, chopped
- 2 (15 ounce) cans chickpeas, drained
- 1 bunch chopped kale
- 4 tablespoons crumbled feta cheese
- Set out 4 mason jars and start layering. Divide dressing equally between the 4 jars. Add equal amounts of carrots, chickpeas, kale, and feta, in that order. Close jars with a lid and refrigerate until using.