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Pregnancy Recipe

Lunch

Chickpea and spinach salad jar

A layered salad jar with chickpeas, spinach, feta (pasteurized) and a lemon dressing — easy to make ahead and take to work.

Prep
15 min
Cook
0 min
Total
15 min
Portions
2
  • Easy
  • Pregnancy
  • Vegetarian
  • Gluten-free
  • Fibre-rich
  • Iron-containing
  • Budget-friendly
Chickpea and spinach salad jar served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Whisk the olive oil and lemon juice together in a small bowl and season.
  2. Step 2. Wash the spinach thoroughly under cold running water and pat dry.
  3. Step 3. Layer the dressing, chickpeas, cucumber, onion, tomatoes, feta and spinach into two jars or containers, dressing at the bottom.
  4. Step 4. Seal and keep chilled until ready to eat.
  5. Step 5. Shake or tip into a bowl and toss well before eating.

Allergens for your selection

  • Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.