INGREDIENTS

Chia Seed Pudding Base – mix ingredients together and let it sit in the fridge overnight
3/4 cup Greek yogurt
1/4 cup almond milk
2 tbsp chia seeds

Pazazz Apple Topping – place in a pot and bring to a boil for 2 min, store in the fridge
1 Pazazz apple
2/3 cup water
1/4 cup monk fruit sweetener
1 tbsp cornstarch
1/2 tsp cinnamon
dash of nutmeg

DIRECTIONS

In a small mixing bowl, combine vinegar, tahini, maple syrup, cinnamon, salt and pepper. Slowly drizzle in the olive oil and whisk to emulsify. Divide a generous tablespoon of vinaigrette into 4 pint jars. Next, divide the chickpeas, about ⅓ cup in each jar. Continue layering the ingredients in order, into each jar, ½ cup of wild rice, ½ cup Pazazz apples, 1 cup greens, 1 sliced small beet, 1 tablespoon pepitas, 1 tablespoon cranberries and 1 tablespoon pickled onions. Squish down with the back of a spoon as you layer to get all the layers in. Cover, label and refrigerate. You have four lunches ready to go! Want to serve your family this salad for dinner? Forgo the jars and make right into salad bowls.

Amount: 4 servings

Note: For even more protein, add 2 ounces of pulled chicken and 1 ounce of feta cheese to each serving.