Description
This vibrant, protein-packed salad—made famous by Jennifer Aniston—is a nourishing blend of quinoa (or bulgur), chickpeas, crunchy cucumbers, fresh herbs, tangy feta, and toasted pistachios, all tossed in a bright lemon-olive oil dressing. Ideal for healthy lunches, meal prep, or as a light side, it’s vegetarian, easy to adapt (gluten-free, vegan option available), and full of refreshing Mediterranean flavor.
Ingredients
-
1 cup uncooked quinoa (or bulgur for gluten)
-
1 15‑oz can chickpeas, rinsed & drained (~1½ cups cooked)
-
1 large cucumber, diced
-
½ cup red onion, finely chopped
-
½ cup fresh parsley, chopped
-
½ cup fresh mint, chopped
-
½ cup pistachios, roasted & chopped
-
½ cup feta cheese, crumbled (or vegan feta for plant-based)
-
Dressing:
-
¼ cup freshly squeezed lemon juice
-
¼ cup extra-virgin olive oil
-
Salt & black pepper, to taste
-
Instructions
-
Cook the grains: Prepare quinoa or bulgur per package. Let cool ~10 min.
-
Prep produce: Dice cucumber and onion; rinse chickpeas; chop parsley, mint, and pistachios.
-
Mix salad: In a bowl, combine cooled grains, chickpeas, cucumber, onion, herbs, pistachios, and feta.
-
Make dressing: Whisk lemon juice, olive oil, salt, and pepper.
-
Dress and toss: Pour over salad, toss to coat.
-
Chill & serve: Refrigerate ≥30 min to meld flavors. Optional: serve cold or room temp.
Notes
Cool grains thoroughly to preserve herb freshness.
Toast pistachios for extra crunch.
Make ahead—flavors deepen over 4–5 days refrigerated.
Swap quinoa for bulgur for a different texture.
Make vegan: omit feta or sub dairy-free.
Add protein (e.g., grilled chicken, salmon) for extra sustenance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (grain cooking)
- Category: Salad / Main or Side
- Method: No-cook (plus grain prep)
- Cuisine: Mediterranean/American
Keywords: Jennifer Aniston Salad, quinoa salad, chickpea salad, healthy lunch, meal prep salad, Mediterranean salad