Greek Salad in Mason Jars

Makes 4 jars


1 hard boiled eggs, sliced
1 can chickpeas
1 C. grape tomatoes, halved
1/2 red onion, sliced
4 oz. container feta cheese crumbles
4 C. spinach, roughly torn (about one 10-oz. bag)

Place onions, tomatoes, and chickpeas over Greek Salad Dressing. Layer eggs and spinach (you may have to tightly pack spinach into jars). Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.