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Picnic In A Jar

Picnic in a Jar

Picnic in a Jar
Picnic in a Jar
Picnic in a Jar
Picnic in a Jar
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  • 1 (19-oz.) can chickpeas, drained and rinsed
  • 3 T. chopped fresh parsley
  • 3 T. chopped fresh mint
  • 3 T. fresh lemon juice
  • 5 T. good quality olive oil, divided
  • 1 (2 ½-3 lb.) deli-roasted chicken, skinned, boned and shredded
  • ½ c. chopped radishes
  • ½ c. finely chopped red onion
  • 1 pt. cherry tomatoes, halved
  • 1-2 c. chopped cucumbers
  • 3 c. coarsely crushed pita chips
  • Lemon wedges
  • 1 bottle of BOATHOUSE Dressing (yogurt based—many flavors, choose the one you like.)
  1. Stir together peas, parsley, mint and lemon juice with 2 T. olive oil.
  2. Stir in chicken.
  3. Season to taste and let stand 15-20 minutes.
  4. In a bowl, combine radishes, onion and 1 T. olive oil.
  5. In another bowl, combine the tomatoes and 1 T. olive oil.
  6. In another bowl, combine cucumbers and remaining olive oil.
  7. Season each mixture with salt and pepper.
  8. In your 4 quart jar or dish, layer as follows: chickpea mixture, radish mixture, ¾ c. of your dressing, tomato mixture, pita chips and cucumber mixture.
  9. Top with more dressing.
  10. Cover and chill 2-4 hours.
  11. Serve with lemon wedges and additional chips.

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