• In a small bowl, combine the lemon juice, vinegar, and Greek seasoning, then divide evenly between jars. Add the chickpeas directly to the dressing at the bottom of each jar.
• Add the cucumber, tomatoes, and red onion to the jars, then top with the romaine lettuce. When ready to eat, shake well and pour into a bowl. Enjoy!

Notes

• No Greek Seasoning: Use a combination of dried herbs and spices.
• No Romaine: Use baby spinach instead.
• Mason Jar Storage: Mason jar salads can be stored in a large mason jar or any airtight container. Keep the dressing at the bottom to prevent the salad from becoming soggy before serving.
• Leftovers: Refrigerate in an airtight container for up to three days.