1 (15-ounce/420g) can garbanzo beans, rinsed and drained
1⁄2 cup (3 ounces/85g) crumbled French feta cheese
1⁄4 cup (50g) dried tart cherries
1 head radicchio, sliced crosswise into ribbons
1⁄2 head red leaf lettuce, chopped
Instructions
In a medium bowl, whisk together the oil, cranberry juice, mustard, agave nectar, vinegar, salt and pepper. Stir in the tarragon, if using. Place the beans in the bowl with the dressing, stir to coat, and set aside.
Assemble the salad as follows: Place 1⁄4 cup of the bean mixture in the bottom of a tall mason jar. Follow with 2 tablespoons feta, 1 tablespoon cherries, one-quarter of the radicchio and one-quarter of the red leaf lettuce. Repeat with the remaining jars.