Roast the chickpeas

• Preheat the oven to 220 °C (425 °F).
• Rinse and drain the chickpeas, then toss them with olive oil and the seasoning of choice.
• Spread on a baking tray and roast until crispy.

Cook the quinoa

• Cook the quinoa according to the directions on the packet.
• Let it cool slightly before assembling the jars.

Make the dressing

• Whisk the olive oil, lemon juice, salt and pepper together.

Layer the salad jars

• Pour the dressing into the bottom of each jar.
• Layer the cucumbers, tomatoes, red onion, roasted chickpeas, quinoa, hemp seeds and mixed greens in that order.
• Seal the jars and refrigerate.

Store and serve

• Keep refrigerated for up to 5 days.
• Add a spoonful of hummus on top when ready to eat.