Divide all the ingredients among the mason jars. Start with the dressing and continue with tomatoes, cucumbers, broccoli, onion, chickpeas, quinoa, cheddar, and finishing with greens and arugula. Place lid tightly on.
When ready to eat, shake the jar and dump onto a plate. Enjoy,
make-ahead tipsMason jars can be made up to 5-6 days ahead of time