Caprese Zoodle Mason Jar Salad May 17 2018, 0 Comments

Caprese salads are one of my favorites. Here's my twist on the classic salad, in a mason jar, of course. I hope you enjoy it as much as I did! 

Prep time: 50 mins 
Yield: 3
Serving Size: 1 16oz mason jar


  • 3 small zucchinis
  • 1 ball of mozzarella cheese
  • 1 1/2 cup of grape tomatoes
  • 2 cups of uncooked chickpeas
  • 6oz pesto
  • Garlic Powder
  • Salt, Pepper
  • Olive Oil


  1. Start by roasting the chickpeas: preheat the oven to 450 degrees; drain the chickpeas and blot dry; mix in a bowl with olive oil, garlic powder, salt and pepper; spread out on a baking pan; bake for 35-40 minutes until crispy and brown. Refrigerate until cool.
  2. Prep the other ingredients: cut the tomatoes in half, cut the mozzarella cheese into cubes, spiralize the zucchini. 
  3. Layer the ingredients evenly across 3 mason jars in this order: pesto, tomatoes, cheese, chickpeas, zucchini.
  4. Replace mason jar lids and store upright in the fridge until you are ready to enjoy.