[ { "@type": "HowToSection", "name": "Very Veggie Chickpea Crunch Salad", "itemListElement": [ { "@type": "HowToStep", "text": "In a mason jar layer the ingredients in the order listed. First the oil, lemon juice, salt and pepper. Then layer the chickpeas, carrots, onion, edamame, cucumber, almonds, cilantro and lettuce. Cover and store up to 4 days in the refrigerator." } ] }, { "@type": "HowToSection", "name": "Southwest Salad", "itemListElement": [ { "@type": "HowToStep", "text": "In a mason jar layer the ingredients in the order listed. First add the salsa, black beans, tomato, corn, onion, guacamole and lettuce. Optional to add the cheese. Cover and store up to 4 days in the refrigerator." } ] }, { "@type": "HowToSection", "name": "Sweet Arugula Chickpea Salad with Cranberries and Pepitas", "itemListElement": [ { "@type": "HowToStep", "text": "In a mason jar layer the ingredients in the order listed. First add the raspberry dressing, chickpeas, onion, cranberries, pepitas, pecans, arugula and feta cheese (optional to add the cheese. Cover and store up to 4 days in the refrigerator." } ] }, { "@type": "HowToSection", "name": "Honey Mustard Chicken, Cucumber, Tomato and Egg Salad", "itemListElement": [ { "@type": "HowToStep", "text": "In a mason jar layer the ingredients in the order listed. First add the honey mustard dressing, cooked chicken, hard boiled egg slices, tomato, cucumber and lettuce. Cover and store up to 4 days in the refrigerator." } ] } ]