A simple and easy to prepare chickpea and butter bean salad in a jar. Keep your office lunch crisp and fresh by preparing the salads in layers. No more soggy greens.

Ingredients

• 125 ml bulgur wheat
• 1 x 400 g can Rhodes Quality Chickpeas, drained
• 1 x 400 g can Rhodes Quality Butter Beans, drained
• 65 ml flat leaf parsley, finely chopped
• salt and freshly ground black pepper
• 30 ml (2 T) olive oil
• Juice of 1 lemon
• 2 medium carrots, chopped
• 200 g cherry tomatoes, sliced in half
• 4 radishes, washed and sliced
• washed lettuce leaves, rinsed and drained
• 125 ml ready-prepared creamy salad dressing

Method

1. Wash the bulgur wheat in several changes of water until the water runs clear.
2. Place into a bowl and cover the bulgur wheat in fresh cold water and allow it to soak for about an hour until soft.
3. Drain the bulgur wheat through a clean tea towel; squeeze the tea towel to remove all the water and set aside.
4. Rinse the Rhodes Quality Chickpeas and the Rhodes Quality Butter Beans in fresh water and drain well.
5. Place the chickpeas and the butter beans into a bowl.
6. Add the chopped parsley and toss.
7. Drizzle the olive oil and the lemon juice over the chickpeas and butter beans and season to taste with salt and pepper.
8. Evenly divide the salad ingredients between four mason jars as follows:
9. First, pour the dressing into the bottom of the mason jars.
10. Second, add the seasoned chickpeas and butter beans onto the top of the dressing.
11. Third, add the prepared carrots, tomatoes and radishes.
12. Finally, top with the bulgur wheat and the lettuce.
13. Seal the jars and place in the fridge until serving.
14. Just before serving, shake the jars such that the dressing and salad ingredients toss together.