Lemony Chickpea Pasta Crunch Jars

Ingredients

• 8 oz chickpea rotini or penne
• 1 can chickpeas, drained and rinsed
• 1 1/2 cups chopped cucumber
• 1 1/2 cups cherry tomatoes, halved
• 1 cup roasted red peppers, chopped
• 1/2 cup mozzarella pearls
• 1/3 cup thinly sliced red onion
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp zaatar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups chopped romaine

Method

1. Cook chickpea pasta until just tender, then rinse briefly with cool water.
2. Whisk olive oil, lemon juice, lemon zest, zaatar, Dijon, salt, and pepper.
3. Toss pasta with chickpeas and half the dressing.
4. Layer jars with remaining dressing, cucumber, tomatoes, peppers, onion, pasta, mozzarella, parsley, and romaine.
5. Chill up to 4 days.
6. Shake into a bowl before eating so the crunch stays fresh.