Servings: 3

⅓ cup olive oil ⅓ cup olive oil
Juice of 1 lemon Juice of 1 lemon
2 garlic cloves minced 2 garlic cloves minced
Salt to taste Salt to taste
Black pepper to taste Black pepper to taste
1 15 ounce can chickpeas, drained and rinsed 1 15 ounce can chickpeas, drained and rinsed
1 cup cucumbers diced 1 cup cucumbers diced
1 cup grape tomatoes diced 1 cup grape tomatoes diced
1 cup yellow peppers diced 1 cup yellow peppers diced
1 cup Kalamata olives diced 1 cup Kalamata olives diced
¾ cup feta cheese ¾ cup feta cheese
½ pound spaghetti cooked ½ pound spaghetti cooked
3 cups fresh spinach 3 cups fresh spinach

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
Divide the dressing between 3 large mason jars.
Divide the chickpeas into each followed by the cucumbers, tomatoes, peppers, olives, and feta cheese.
Layer the spaghetti on top followed by the spinach.
Cover, and refrigerate for up to 3 days.
To eat, invert a mason jar salad onto a plate, and enjoy!

From: Mama Kinloch  From: Mama Kinloch