• Wash and cut the zucchini into pieces.
• Heat olive oil in a nonstick pan over medium heat. Add the zucchini, salt, and sauté for 3-5 minutes.
• Season the salmon with 1 tsp salt, 1 tsp black pepper, and 1 tsp parsley flakes.
• Heat olive oil in a non-stick pan over medium heat for 2 minutes. Add the salmon and cook for 5 minutes or until fully cooked.
• Use a fork to separate the salmon.
• Add water and salt to a pot and boil for 2 minutes.
• Cut the ends of the green beans, transfer them to the pot, and cook for 3-5 minutes.
• Drain the green beans and allow them to cool.
• Peel the garlic and use a garlic press to turn the garlic cloves into a minced.
• Dice the onion.
• Wash and cut the cherry tomatoes.

Make the Salad Dressing

• In four jars or bowls, combine 1 tbsp Dijon mustard, 2 tsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, ½ tsp minced garlic, ½ tsp black pepper, and salt to taste in each jar.

Add the Vegetables and Protein Sources

• To each jar, add ¼ cup chickpeas, ¼ cup cherry tomatoes, ½ cup salmon, ½ cup zucchini, 2 tbsp onion, ½ cup green beans.

Serve

• When ready to eat, transfer the mixture to a bowl, combine and enjoy!