1 can (about 2 cups) chickpeas, rinsed and patted dry with paper towels
1/4 cup bbq sauce
1 tbsp maple syrup
1 cup cooked quinoa, divided
1/2 cup shredded red cabbage
1 medium watermelon radish, sliced thin and cut in half
1 cup sliced cherry tomatoes
1 medium avocado, sliced
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a bowl, toss the chickpeas with the bbq sauce and maple syrup. Spread out on the baking sheet in an even layer and bake in preheated oven for 30 – 35 minutes, tossing halfway through.
Set aside to cool slightly.
In one wide mouth mason jar, pour in half of the salad dressing from the Maple Bourbon Bacon Salad kit. Next, begin layering: Add 1/2 cup cooked quinoa, the chickpeas (about 1/2 cup), and 1 cup of the greens, bacon, and nuts from the salad kit.
Layer with 1/4 cup of the cabbage, the watermelon radish slices, cherry tomatoes, and avocado. Press salad down into jar and seal with lid and place in the refrigerator until ready to eat.
Salad jars should stay fresh for 2 – 3 days in the refrigerator, but are best eaten the day of!