Wash and prepare the vegetables.

Slice the cucumber and celery into snack-sized pieces.

Peel the hard-boiled egg.

Divide the vegetables into containers and portion the hummus or dip into a small leak-proof container.

Pack the hard-boiled egg alongside the vegetables.

Add the hummus, roasted red peppers, lemon juice, smoked paprika (if using), and garlic powder to a food processor or blender.

Blend until smooth and creamy. If it's too thick, add a teaspoon or two of olive oil or a splash of water.

Taste and adjust the seasoning with salt, pepper, or a little more lemon juice.

Transfer to a Tupperware container and top with your favorite garnishes.

Pack into snack containers or reusable bags.

Preheat the oven to 400°F (200°C).

Pat the chickpeas dry with a paper towel. Toss them with the olive oil, buffalo sauce, garlic powder, onion powder, smoked paprika, and black pepper until evenly coated.

Spread the chickpeas onto a parchment-lined baking sheet in a single layer.

Roast for 20 minutes, stirring halfway through, until lightly crisp around the edges. Let cool completely.

While the chickpeas cook, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, dill, chives, garlic powder, salt, and pepper. Add a splash of water if you'd like a thinner dressing.

To assemble the mason jars, layer in this order: Ranch dressing, Cucumbers, Celery, Cherry tomatoes, Shredded carrots, Red onion, Buffalo chickpeas, Romaine lettuce.

Seal the jars and refrigerate for up to 4 days.

When you're ready to eat, shake the jar into a bowl or pour everything into a large salad bowl and toss until coated with the dressing.