Moroccan Chickpea Salad

Combine olive oil, lemon juice, honey, ground cumin, salt, and chili powder until well combined. Divy the dressing equally into 6 Mason jars.
⅓ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp honey, ½ tsp ground cumin, ½ tsp salt, ⅕ tsp chili powder
Layer the remaining ingredients in the following order, equally across the 6 containers: carrots, chickpeas, quinoa, dates, dried cranberries, pistachios, cilantro, green onion.
¾ cup quinoa, 1 cup carrots, 15 oz chickpeas, 6 dates, ⅓ cup reduced-sugar dried cranberries, ¼ cup shelled pistachio nuts, 2 cups cilantro, 4 green onions
Secure lid on the jars and store in refrigerator until ready to eat. Serve in a bowl, stirred well to combine ingredients.