Sunday meal prep just got a whole lot easier. This recipe is as simple as tossing all your ingredients into a large bowl, mixing, and then spooning into jars. Seriously. Swap out any ingredient and substitute for your favorite veggies. You can even reduce the fat by using ¼ cup oil and half of a boiled egg. Just seal and refrigerate, and you’ll have lunch or snacks for the week. Say goodbye to your sad desk salad! This healthy, Pinterest-worthy little lunch will have all your co-workers begging for the recipe.We enlisted Health's contributing nutrition editor Cynthia Sass, MPH, RD, to help us identify some of the health benefits of this deliciously easy meal.RELATED: 7 Health Benefits of a Mediterranean DietSass tells us that chickpeas have been shown to support weight loss, improve gut health, and help protect against heart disease, type 2 diabetes, and certain cancers. “They're also chock-full of antioxidants, and people who eat them regularly have higher overall nutrient intakes, including fiber; vitamins A, E, and C; folate; magnesium; potassium; and iron,” she adds.Bonus: Pumpkin seeds provide plant protein, healthy fats, antioxidants, and key minerals, including magnesium, iron, and zinc. They can help reduce blood sugar levels, too.“Quinoa is a whole grain that is also naturally gluten free,” Sass points out. Plus, it’s packed with tons of nutrients like fiber, B vitamins, calcium, vitamin E, antioxidants, plant protein, and slow-burning carbohydrates, which help to control blood sugar and keep you fuller longer.To get our top stories delivered to your inbox, sign up for the Healthy Living newsletter


Read the full recipe after the video.

Recipe Summary test

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, combine sun-dried tomatoes and reserved oil, red wine vinegar, honey, lemon-juice, dill, basil, red pepper flakes, salt , and pepper. Add chickpeas and toss.

  • Using 4 jars, layer artichokes, carrots, and quinoa. Spoon on chickpeas and vinaigrette. Layer on cucumbers, feta, arugula, and seeds. Add an egg to each jar. Seal and refrigerate up to3 days.

  • To serve, add 1/4 of the avocado and a squeeze of lime, if desired.

Nutrition Facts

776 calories; fat 47g; saturated fat 10g; cholesterol 203mg; fiber 17g; protein 28g; carbohydrates 68g; sugars 16g; sodium 666mg; iron 6mg; calcium 288mg.