Rainbow Salad in Jar

By incorporating these anti-inflammatory foods together before you leave for work, it's an easy grab and go with no thinking at all. And better yet, no 'oops' moments due to a last minute drive thru situation that results in swelling, bloating, sleeplessness and feelings of guilt. 

Ingredients

• 1/3 cup Tahini
• 2 Lemon (juiced)
• 1/2 tsp Sea Salt
• 2 tbsps Water
• 3 cups Chickpeas (cooked, from the can)
• 1 cup Cherry Tomatoes
• 1 cup Matchstick Carrots
• 1 Yellow Bell Pepper (chopped)
• 3 cups Purple Cabbage (chopped)

Directions
1. Combine the tahini, lemon juice, and sea salt. Whisk until combined, adding water as needed to attain a creamy salad dressing consistency. Divide the dressing equally into the bottom of large jars.
2. On top of the dressing, layer the chickpeas, tomatoes, carrots, bell pepper, and top with he purple cabbage. Cover and store in the fridge.
3. When you're ready to eat the salad, dump it into a bowl and toss well. Enjoy!
Storage ~ Keeps well in the fridge for up to 4 days.
No Tahini ~Use a nut butter or sunflower seed butter instead.

Want more great recipes to help stop inflammation? 
Check out Summer Cleanse 2020 or download this little gem for your Summertime BBQ needs.