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A fresh bowl of the viral Jennifer Aniston Salad with quinoa, chickpeas, feta, and fresh herbs.

The Real Jennifer Aniston Salad

This vibrant and satisfying grain salad is a textural masterpiece, combining fluffy quinoa, crisp cucumber, creamy chickpeas, and crunchy pistachios. Tossed in a bright lemon vinaigrette and packed with fresh herbs, it's the perfect healthy, make-ahead lunch that leaves you feeling energized.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked quinoa or bulgur wheat
  • 1 medium English cucumber, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup roasted and salted pistachios, shelled and roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Equipment

  • Saucepan with lid
  • Baking sheet
  • Large mixing bowl
  • Small bowl or glass jar with lid
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Fork
  • Whisk
  • Salad spinner

Method
 

  1. Cook the quinoa or bulgur according to package directions. Once cooked, fluff with a fork and spread it on a baking sheet to cool completely.
  2. While the grain cools, finely dice the cucumber and red onion. Wash, dry, and finely chop the fresh parsley and mint.
  3. In a large mixing bowl, combine the completely cooled quinoa, rinsed chickpeas, diced cucumber, red onion, chopped parsley, and mint. Gently toss to combine.
  4. In a small bowl or a jar with a lid, combine the fresh lemon juice, extra virgin olive oil, a generous pinch of sea salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified.
  5. Pour about three-quarters of the vinaigrette over the salad and toss to coat. Gently fold in the crumbled feta cheese and chopped pistachios.
  6. Taste the salad and add the remaining dressing if desired. Serve immediately or store for later.

Notes

For the best results, ensure the grain is completely cool before mixing to prevent wilting the herbs and cucumber. For meal prepping, store the salad base, dressing, feta, and pistachios in separate containers and combine just before serving to maintain maximum freshness and crunch. Feel free to customize with alternatives like farro for the grain, toasted almonds for the nuts, or goat cheese instead of feta. For a more substantial meal, add grilled chicken, sliced avocado, or roasted chickpeas.