Jennifer Aniston Salad
Published Apr 21, 2022, Updated Nov 18, 2022
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Here’s how to make the viral Jennifer Aniston salad with quinoa or bulgur, cucumber, fresh herbs, pistachios, chickpeas and feta all tossed in lemon juice and olive oil.
Given my love for salads, I just had to try Jennifer Aniston’s salad that went viral on TikTok!
Some sources say she ate the salad every day for 10 years while filming the show Friends, but after a little research I found that this is actually a salad she shared while doing an Instagram takeover for the Living Proof brand. It’s no longer on Instagram, but you can still find it on the Way Back Machine (aka the best site for looking up old content). This post was from 2015 and in the caption Aniston said the salad, with bulgur, cucumbers, parsley, mint, red onion, chickpeas, feta cheese and pistachios was her “perfect salad.”
And according to an article in the Los Angeles Times, the salad she ate daily on the set of Friends with her co-stars Lisa Kudrow and Courteney Cox, was a spruced up Cobb salad with turkey bacon and chickpeas. Sounds delish and probably similar to my vegan Cobb salad, but with turkey bacon.
Either way, after trying Jen’s tabbouleh-inspired salad I can totally see why she (and the whole internet) is obsessed. It’s not only delicious and packed with SO much flavor, but it also has the perfect amount of protein, smart carbs, healthy fats, and veggies – all the components of a good meal-sized salad.
Jen’s original version of this salad calls for bulgur wheat as the base, but when I went to make this salad for the first time I couldn’t find bulgur wheat anywhere, so I decided to make it with quinoa. It worked great and this salad is easily becoming a new staple in our house.
Why You’ll Love This Recipe
- It has all the components of a good meal-sized salad… protein, smart carbs, healthy fats, veggies and satisfaction factor!
- It’s light, flavorful and jam-packed with tons of fresh herbs!
- Quick and easy to whip up – you only need 10 ingredients (plus salt + pepper) and one bowl!
- It holds up well in the fridge so it’s the perfect meal prep recipe. Prep this over the weekend and have lunch ready to go for the entire week!
- quinoa – instead of bulgur I used white quinoa as the base. That said, you can totally use bulgur wheat or even farro as the grain in this salad. Quinoa is a good source of protein, high in fiber, rich in vitamins and minerals and naturally gluten-free. It’s also a complete protein, which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods.
- cucumber – adds a nice crunch! I personally like using mini cucumbers because they don’t have large seeds.
- fresh parsley – flat-leaf parsley and curly parsley both work well in this recipe. Make sure your bunch of parsley is washed and dried well before chopping it!
- fresh mint – the addition of fresh mint adds so much flavor! Again, make sure your mint is washed and dried before chopping it.
- red onion – the perfect way to add a bit of flavor and more crunch. You can use yellow onion if needed.
- pistachios – roasted and salted. Adds some healthy fat and more protein to this salad.
- chickpeas – I used canned chickpeas (otherwise known as garbanzo beans) for ease, but of course, you can totally cook the chickpeas from scratch if desired. Freshly cooked beans are really delicious if you have the time.
- feta cheese – this adds some healthy fat and such a good flavor to the salad so I wouldn’t recommend omitting it. If needed you can use vegan feta.
- dressing – instead of an elaborate dressing, we’re using lemon juice, olive oil, salt and pepper to add a light and refreshing flavor to the salad.
How to Make
This salad is super easy to whip up. To start, cook your quinoa according to the package (you can also follow my full tutorial on how to cook quinoa) directions until it has softened. Drain out any excess water, if needed.
In a large bowl, combine cooked quinoa, cucumbers, parsley, mint, red onion, pistachios, chickpeas, feta, lemon juice, olive oil, sea salt, and pepper. Taste and add more salt or pepper if necessary.
Cooking Quinoa for Salad
When it comes to cooking quinoa to use for salad, it’s basically the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.
Prepping it in advance is just so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush!
Notes and Substitutions
- Quinoa – I love this salad with quinoa, but you can totally swap it with cooked bulgur wheat or farro instead.
- Cheese – I love the creaminess and flavor the feta adds, but you can easily swap it with another cheese. I bet goat cheese would be delicious! You can also skip the cheese altogether or use a dairy-free feta cheese if you want the salad to be vegan.
- Avocado – Want to add a little more creaminess and healthy fat to your salad? Add in some chopped avocado.
- Pistachios – Feel free to swap the pistachios with another nut. I bet roasted and salted almonds would be delicious. If you need this salad to be nut-free, you can totally swap the nuts for roasted sunflower seeds.
- Protein – You can totally swap the chickpeas with a different type of protein or even add more protein to this salad. I love serving the salad alongside my apple cider vinegar chicken or air fryer chicken breast on top. It would also be delicious with baked tofu, tempeh, grilled shrimp or air fryer salmon.
How to Store
I love meal prepping this salad for lunches throughout the week! It stores so well and even tastes better the next day as the ingredients have time to soak up more of the flavors. To store, place leftovers in an airtight container in the fridge for up to 5 days.
More Quinoa Recipes to Try
- Easy Quinoa Salad
- Quinoa Vegetable Soup
- Quinoa Tabbouleh
- Cheesy Mexican Quinoa Casserole
- Quinoa Fried “Rice” with Shrimp
- Cinnamon Quinoa Breakfast Bowl
- Cheesy Broccoli Quinoa Casserole
- Roasted Broccoli Quinoa Salad
Popular Salad Recipes
- Mediterranean Salmon Salad
- Farro Salad
- Tabbouleh Salad
- Mexican Street Corn Salad
- Roasted Sweet Potato Salad
- Classic Broccoli Salad
- Greek Salad
- Vegan Cobb Salad
- Sunflower Crunch Salad
- Bella Hadid Salad
Be sure to check out all of my quinoa recipes as well as the full collection of salad recipes on EBF!
Jennifer Aniston Salad
- 1 cup quinoa or bulgur wheat uncooked
- 2 cups water
- 1 cup cucumber chopped
- ½ cup parsley chopped
- ½ cup mint chopped
- ⅓ cup red onion chopped
- ½ cup roasted and salted pistachios chopped
- 1 15 ounce can chickpeas drained and rinsed
- 2 lemons juiced (about 5-6 Tablespoons)
- ¼ cup extra virgin olive oil
- sea salt to taste
- ground pepper to taste
- ½ cup crumbled feta cheese
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
- Store salad in an airtight container for up to 5 days in the fridge.
- Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! I love every single ingradiant so I know it will be delicious. Thanks for sharing!
It’s so good!!
great salad but would be great with kasha as well, for those not familiar with this it’s 100%j pure roasted buckwheat which is gluten free and is great used as an alternative to rice, quinoa, and teff grain. and cooks up in the same way with a little water or broth
Great recommendation, Barbara! Thanks so much for sharing.
Yum! Just made this and it is delicious and satisfying! I didn’t have enough lemon juice, so I subbed in ACV, and it’s still amazing! Thank you!
I’m so glad you enjoyed this recipe, Rachel! ACV is a great substitute 🙂
This is DELICIOUS! I used bulgur like the original recipe said. I also added 1/2 cup chopped black olives. I’m not a fan of lemon juice flavored salads so I subbed 4 TBSP of red wine vinegar. PERFECT.
Yay! So glad you enjoyed this, Rory! Thanks for sharing your swaps and subs.
So so good! The only change I made was swapping the onion for chopped carrot (for crunch without the onion breath!) I love that the textures and tastes are so fresh and balanced! The mint works so well with the salt of the feta and chickpeas and the crunch of the pistachios …a definite winner!
Carrot is a great idea, Molly! Thanks for sharing your review, I appreciate it.
So Yummy! I used bulgar and added kalamata olives and omitted parsley! Can’t wait to eat it again for lunch tomorrow.
Yum! Kalamata olives sound like the perfect addition! Thanks for sharing, Nita 🙂
Such a fresh salad! I used half of a bag of frozen quinoa from the grocery store that I had defrosted to save the time of cooking from scratch. It came out perfectly! All I had were slivered almonds so I subbed the for the pistachios. This would be great to make for guests as a nice spring salad!
Yum! The slivered almonds are a perfect crunchy swap. Thank you so much for leaving a review, Alex! I really appreciate it.
This recipe was delicious. I substituted roasted raw cashews for the pistachios. I “roasted” the raw cashews on a hot skillet for a few minutes and after they cooled, I chopped them into smaller pieces with a knife. I also cooked the garbanzo beans in the microwave before draining/rinsing them and adding them to the recipe. I’ll definitely make this again!
Yum! Thanks for sharing the changes you made, Holly! Sounds delicious!
I made this last Saturday with some salad. I absolutely love this salad so good! I thought my teenage daughter wouldn’t like it but she had 2 servings.
Woo! Love to hear that, Toni! Thanks for leaving a review and star rating, I really appreciate it.
what makes this so high in sodium
It is likely the salted pistachios and feta. They really make the salad but you can always use less or use unsalted pistachios!
Thanks for sharing such a yummy way for weight loss! Honestly, I am not a salad person, but this one is really amazing. But what if I replace olive oil with an equal amount of melted ghee? I would love to have ghee butter, a healthy fat source for this recipe. I think the ghee flavor will give the salad a distinct rich flavor. What do you think?
Brittany! This was amazing. You are my favorite for a reason. Thanks for another great recipe!!
Aw, yay! Thank you! I’m so glad you’re enjoying my recipes, Kristin. I appreciate your review so much!
What a delicious salad! I used vegan feta and meal prepped it. Only question is one batch makes 6 servings? So each serving should be around how many cups?
Hi, Heena. I don’t remember exactly how much it made to let you know how much each serving is cup-wise. Your best bet is to make a batch, split it into 6 even servings, and then measure how much each serving is! I hope that helps.
1049mg sodium!! Normal humans shouldn’t have more than 1500 mg a day. Does Jennifer have high blood pressure as a result of this salad?
Hi, Janey! That was an error on our part! We’ve updated the nutrition info to reflect the correct measurement: 274mg! Thanks for catching that.
Thank you for all your recipes. You are the only one of value on the Internet as far as healthy meals go. I’m a CKD patient and I struggle all the time on what to eat. I’m on salt free and potassium strict diet and your recipes have been lifesaver for me. I’m so excited to try lots of your amazing recipes! Thank you again! Marie
I’m so glad you find my recipes helpful Marie! Thank you so much for leaving such a kind review, thank you!
I think pine nuts would be amazing in this as well.Going to give this salad a try.Thank you!
Oooh, pine nuts are a great idea! Thanks for sharing, Jeannette!
Made it with farro because that’s what I had on hand. Delicious!
Yum! That’s a great idea, Melissa. Thanks for sharing, I really appreciate it!
So wonderful! It will become part of the monthly rotation. We sautéed the chickpeas with a little olive oil and garlic for a warm added crunch, so good!
Yum! That sounds like a delicious addition Angelina. Thanks so much for sharing and leaving a review!
Great recipe!!! I made it with farro as I prefer that grain.
Yay! So glad it was a hit, Wendy. Thanks for taking the time to leave a review + rating
This salad is delicious! Perfect to meal prep for lunch during the week. Thanks for sharing!
Yay! So glad you had good luck with this recipe, Suzy. Thank you for taking the time to leave a review + rating! : )
Before I make it…How much is 1/6 of the recipe? Is it a substantial serving? At 391 kcal, I need to know how to work this into my macros. Thx! Can’t wait to try!
Hi Melissa – One serving should be about 1 cup of salad!
Love this recipe and have been making it often. Wondering if you could please provide measurements for doubling it? Thank you.
Hi Sarah – for this recipe, just double the ingredients! Let me know how it goes and thank you for leaving a review and comment!
I was so pleasantly surprised by the marriage of tastes and textured in this salad! I can see why Jennifer Aniston ate it every day for 18 years!
Isn’t it delicious? Thank you for taking the time to leave a review and comment, Barbara!
This is a fantastic recipe that pleasantly surprised me with its varied textures and tastes. I can totally see why Jennifer Aniston ate this every day for 18 years! Definitely going in my weekly rotation!
Yay! So happy to hear that. Thank you for leaving a review and comment!
I wonder how this would be using cilantro instead of mint. Anyone know?
Hi Jane – swapping out mint for cilantro might change the flavor a bit, but should work! Let me know if you try it!
I make this salad with cilantro instead of mint and It is delicious!!
I mistakenly got jasmine rice with quinoa instead of just quinoa! But it was still wonderful! Made the recipe as listed (besides my obvious goof with the rice). My kids loved it! Filling yet still light!
A happy accident! So glad this worked out for you, Diana. Thank you for coming back to leave a comment and review, I so appreciate it!
So good! I didn’t add the mint because I don’t care for mint in dishes. But it was so delicious. So nice for dinner and to take leftovers in my lunch. Even better the next day
Thanks for trying this recipe, Kim! So glad it worked out for you. I appreciate you taking the time to leave a comment and review as well!
Really delicious! I made it following the recipe with one sub of roasted almonds instead of pistachios. There is a lot of flexibility with this salad- add additional veg, scoop it over greens, etc. Omit feta and it’s vegan, My husband loved it and this will definitely be a regular in my house.
So glad to hear that, Lisa! Thank you for leaving me a comment and review as well, I appreciate it!
This would be great to have on hand for lunches.
This really does sound wonderful, and i am all set to try it. But … I somehow wound up with farro instead of bulgar in my shopping cart. Lol. Do you think this will work as well?
Hi there! I do think farro will likely work. I’d use 1 cup uncooked farro and cook it according to the package instructions. If you have leftover farro or want to use the farro for something else, I highly recommend my farro salad. It’s delicious.
Thanks so much for the quick reply. The Farro Salad sounds delicious!
I am obsessed with this salad, I’ve made it three times this week and I’m eating it now, ha! I have sunflower seeds that I am trying to use up so I’ve been using those instead of pistachios. I also chop some avocado on top once I plate it. It is soooo good. It stores well in the fridge. Usually I don’t like feta and mint in salads but I love it in this. Thank you EBF for this delicious recipe… I plan on making many more of your dishes. Cheers!
So glad to hear that, Wrenn! You’ll have to let me know what other recipes you try.
A perfect summer salad! We made it exactly to your directions. Can’t wait to make it again with some of your other add-in recommendations like avocado, shrimp, or salmon…. Thank you for sharing!
Love this recipe! Thank you for posting it! Delicious!
Thanks for the comment and review, Sandy! I’m so glad this recipe was a hit.
Our family loves this!!! Sometimes we add an extra can of chickpeas and if the red onion is too strong soak the chopped onion in ice water for at least 10 minutes before adding and it will be delicious. We also make with the small gherkin cucumbers (with the green outside on and there are no seeds). A favorite!!
That’s great, Kathy! So glad you’re enjoying this recipe. Thank you for leaving me a comment and review as well.
I was skeptical but tried this and I think my lunches are set for summer. Love the combination of ingredients and easy to put together. The quinoa is great here and I’ve not been a fan previously but no just no on bulgar 😂
That is so great to hear! I’m glad you’re enjoying this recipe. Thank you for taking the time to leave me a comment and review, I so appreciate it!
Awesome recipe, thanks! Well this does not make 6 servings at all, more like 2-3 for me (with a little less quinoa). I added some tofu in it for the softness but I’ll try with avocado too! I think this one is going to be on repeat, I might go for the 10 years too
Awesome, thank you for trying this recipe out Ana! I appreciate you taking the time to leave me a comment and review as well.
Made this for my meal prep lunches this week, using tri-color quinoa. It’s delightful! I love the different textures and flavors. Perfect summer lunch.
So glad you liked this recipe, Courtney! Thank you for leaving a comment and review, I so appreciate it!
I made this with the apple cider chicken, and it was delicious. I never knew how easy it is to make quinoa. I made the quinoa early in the day so it was chilled by the time I needed it.
Quinoa is super easy! So glad you were able to try this recipe out. Thank you for coming back to share your experience and leave a review! I appreciate it.
It’s very tasty. Easy to make & healthy.
Thank you, Hedy! So glad you’re enjoying this recipe.
I used barley. . .not a quinoa fan at all. . .and the salad is heavenly!!!! I’m not a chickpea fan either. . .but they work well in this salad. I made a lemon tahini dressing. . .but it didnt need it.
Yay! So glad you liked this recipe, Eunice. I appreciate you taking the time to leave a comment to share your experience!
I’d heard about this infamous salad! Pretty easy to make. I used the bulgar. It’s very tasty! Love getting a little taste of each ingredient in every bite!
Hi Rachel – so glad you like this salad! I appreciate you taking the time to leave me a comment and review as well.
I use all the quinoa? The one cup uncooked made alot!! About 3.5 cups or so!!
Hi Beth – Yes, you will want to use all of the cooked quinoa. This recipe makes 6 servings so you could cut it in half if you are looking for a smaller amount! Let me know how you like this recipe. I appreciate you being here!
Have been making this all summer for an easy, healthful work lunch. I like to add tuna pouches to it for an even bigger protein punch. Thank you for sharing this great recipe!
I am so happy that you are have been enjoying this recipe, Amy. What a great idea adding the tuna in for additional protein. Thank you for your review + star rating, I so appreciate it!
This was great! I added diced celery instead of pistachios for the “crunch” and avocado when serving along with a drizzle of balsamic. Easy to make and it keeps well in the fridge.
I love the substitutions that you added to this recipe, Lauren! I am happy you enjoyed it. Thank you for the review + star rating, I so appreciate it!
Thank you for this recipe! My hubs and I work from home and have been making it once a week, and keeping it in the fridge for us to grab at lunch. I’ve used quinoa, farro and wild rice as the base and it lends itself to all of them. I’ve even mixed up the herbs, using basil, dill, but ALWAYS the mint. Super delish and lends itself so nicely to whatever I have in the house. Thanks so much!
Ah! I am so happy that you and your husband enjoy this recipe Elizabeth! Thank you for sharing your substitutions, I am so happy that they all have worked out for this salad. I appreciate your star rating + review as well!
I was so excited to try this, and it didn’t disappoint. I added some diced chicken and avocado on top. Just delicious!
YAY! I am so happy to hear that you enjoyed this recipe. Thank you for your review and star rating, I really appreciate it!
Love this recipe! Since finding it, I’ve made it 4-5 for times! Just a perfect summer salad!
Woo!! So glad you loved this recipe, Amy. Thanks for the review + star rating. I so appreciate it!
Absolutely delightful and refreshing!!
Yay! I am incredibly happy to hear that you enjoyed this recipe, Maggie!. Thank you for your review + star rating, I so appreciate it.
I’ve been making this salad (with quinoa) over the past three weeks and LOVE IT! I don’t like cheese, so I leave it out. I also fry a little turkey pepperoni, chop it up, and sprinkle on top. I also add chopped white mushrooms. I prepare a week’s worth to have for lunch. YUM!
WOO! I am so happy to hear that this recipe is a hit. I love the additions that you add as well! Thank you for your review + star rating, I so appreciate it.
This was delicious!! The pistachios add a nice, salty crunch! I made some vegan feta cheese that went great in it. And the quinoa makes it filling. I will definitely be making this again! Thank you!
YESS! I am so happy to hear that you are loving this recipe, Tanya! The vegan feta cheese sounds delicious. Thank you for your review + star rating, I really appreciate it!
Too much lemon and too much mint for me. I’m sad because it sounded so good but I will be tossing it.
Hi Chase – I am really sorry to hear that you did not enjoy this recipe. If you decide to try and make it again, you can absolutely omit the mint and decrease the amount of lemon.
Seriously, everyone has different taste levels. Just adjust to your specific taste level. No need for a bad review or this type of comment. Goodness.
This is my new go to recipe for lunch! So easy and is bright and flavorful! Added bonus that I grew mint and parsley this year and got to go to my garden to pick it for this beautiful recipe. Thank you!
Woo! So pumped to hear that you loved this recipe, Krystal. Thanks for making it and for coming back to leave a review. I appreciate it!
I loved this recipe, especially as a meal prep for lunch during a busy work week!!
Woo! So glad you loved this recipe, Brennan. Thanks for making it and for the review. I appreciate it!
This was beautiful. Hubby is obsessed with it. I switched out the 1 cup of cucumber for a 1/2 cup of pickled cucumber the second time and it was even better. Might use both next time. Used almonds instead of pistachios too.
Ah YUM! I love that you are both obsessed with this salad, Emme. Thank you for your review & star rating, I so appreciate you being here!
I just made this for lunch exactly as per your recipe. Really yummy. Thank you (from Switzerland), Brittany!
Hi Olivia! I am so happy that you are loving this recipe. Thank you for your review & star rating, I so appreciate you being here!
I’ve been eating this salad most weekdays now with a portion of some kind of protein all summer and it’s fantastic!
Is it possible to see a list of other good make-ahead salads that will last all week?
Hi Rachael – Yes, I have 2 blog posts that share a list of some great make ahead salads that will last you all week. Protein Salads and Mason Jar Salad Prep. Let me know if you give these a try and what you think, enjoy!
This salad is AMAZING. I switched out the quinoa for couscous, and feta for goat cheese. My boyfriend is the PICKIEST eater, and he loved and said he would have it again. It’s light, but filled with nutrients enough to keep you full.
I’m so glad this recipe was a hit, Samantha! Thanks for making it and for coming back to leave a review. I so appreciate it!
I love this salad. I add a tablespoon of apple cider vinegar with lemon juice and olive oil dressing.
So glad you love this salad, Amitabha! Thanks for making it and for coming back to leave a review. I so appreciate it!
I branched outside of my cooking comfort level with this one and I am so happy I did! It was so healthy, yummy, and lasted me all week through work! It really filled me up and was such a satisfying lunch. I would love to know more salads like this to try in the future. The only cons for me was that it was rather expensive to start, but after you have all the packages of ingredients you can probably remake a lot and it’s dollar will stretch. I mean Jennifer Aniston is also a mega rich celeb so I understand it’s not gonna be penny pinching recipe. The other thing was that the prep was pretty intense from a beginner level (about 45 minutes of chopping), I couldn’t wait until all the chopping and juicing was over but when it was it was very delicious! Worth all of that though!
I’m glad you enjoyed this recipe, Lexi. Thanks for trying it and for coming back to leave a review. I so appreciate it!
I’ve made this recipe several times and it’s a winner each and every time. Filling, nutritious, healthy and really tasty! Makes for great lunches through out the week.
Yay! So glad you loved this recipe, Chloee. Thanks for making it and for coming back to leave a review. I so appreciate it!
SO GOOD! Light and refreshing. I’m set for the entire week!
Thanks Daniela! I’m glad you enjoyed it!
Well this is a keeper! you literally can use anything you have in that refrigerator of yours. I don’t care for cucumbers so each time salad holes for one I use fresh zucchini instead, never disappointed. I also didn’t have mint it died… So I use thyme and it was perfect! Use any nuts you prefer I didn’t have pistachios and was headed for pecans but ran into a whole almonds instead, success! I could even eat it without the grain was chomping on it while my quinoa was finishing in the rice cooker. About to mix it all together but I could’ve eaten it without a grain. Try this salad and make it your own! You’ll be glad you did! Thanks for the inspiration
So glad you loved this recipe, Monica!! Thanks for making it and for coming back to leave a review. I so appreciate it!
My absolute fave lunchtime standard now!
So glad you loved this recipe, Laura. Thanks for making it and for coming back to leave a review!
I want to give this recipe 100 stars! It’s that good! My neighbor made it and shared with me and now I’m obsessed. Can’t wait to make it myself and eat every day. It’s the perfect balance of taste, texture and healthiness. Yum!!
WOO! I am so happy to hear that this recipe is a hit, Andrea. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!
I Love love love this recipe so much that I doubled it for my family’s lunches this week! We can’t get enough of it! (P.S. it doubles well!) thank you!
WOO! I am so happy to hear that you and your family are loving this recipe, Sara. Thank you so much for sharing your review + star rating, I so appreciate it.
We love this salad! We may have overdid it on the portions, how many cups is 1 serving? Thank you!
Hi Katelan. I’m so glad you love this salad as much as I do. I actually need to make the salad again and measure how many cups it makes as I haven’t done this yet. Once I do this, I’ll update the post!
I am so happy you are enjoying this recipe, Erin. Thank you for your review + star rating, it means so much to me.
I’m a vegetarian and I pretty much eat most plant based things. I found this bitter and unpleasant.
I am sorry to hear this recipe did not turn out for you, Ruthann. Did you happen to change anything about the recipe?
Amazing. Can eat this morning,noon and evening. First time making it and sooooo good.
Ah YAY! I am so excited to hear that this recipe is such a hit, Hermi. Thank you so much for sharing your review + star rating, I really appreciate it!
I’ve seen many versions of this recipe but yours is spot-on. Love it.
Yay! I am so glad you are loving this recipe, Andrea. Thank you so much for sharing your review + star rating, it means so much to me!
Delicious!!! I have been making this recipe regularly for the last several months and it has become a staple!
Ah yay! I am so excited to hear that you are loving this recipe, Julie! Thank you for sharing your review + star rating, I so appreciate it.
So good! The flavors and textures are perfect!
Yay! I am so glad that you are enjoying this recipe, Karen. Thank you for sharing your review + star rating, I really appreciate it!
Sooo delicious and refreshing! I’ve made it 3 times already and I love it! The mint adds SUCH a nice kick!
WOO! I am so glad that you are loving this recipe, Daniela. Thank you so much for sharing your review + star rating, I really appreciate it!
Looks great! She just clarified this isn’t the salad but it’s the one everyone is making and she even said she would try it
Thank you! Ah, that is so interesting, this has been such a popular recipe!
This was so good and easy! I’d suggest adding the Pistachios to your bowl instead of the salad so they remain crunchy.
Yay! I am so excited to hear that you are loving this recipe. It’s so easy and delicious. Great tip for adding the pistachios directly to the bowl. Thank you so much for sharing your review + star rating, it means so much to me!
This recipe is fantastic and has become my go to lunch recipe! I was so tired of my usual lunch and am so glad I could find something healthy and delicious!
Could you confirm how many cups 1 batch of this makes?
Hi Caitlyn. I’m so glad you love this salad as much as I do. I actually need to make the salad again and measure how many cups it makes as I haven’t done this yet. Once I do this, I’ll update the post!
Love this recipe. Easy to prep and I got my little one to help out by adding ingredients to the bowl. Both of us were fans! Making this again to meal prep for lunches. Love!
Aw yay! I am so glad you are enjoying this recipe & that your little one is able to help you make it. Thanks so much for coming back and sharing your review & star rating, I really appreciate it.
I LOVE this salad. Tasty, light. A side to anything,but I just love it alone. I add the pistachios over the salad, whole! Made it for friends. Same reaction…. can’t stop eating!!!
YUM! Such a delicious salad, so glad you and your friends and loving this recipe, Cathy. Thank you for your review & star rating, I appreciate it!
i uses quinoa as my base. The salad is amazing. i would probably go a little lighter with my parsley next time because im just not a super huge fan of parsley anyway, but it’s still fantastic.
Really good. Not 5 stars because it requires a few adjustments to the original recipe. 1/2 cup of both parsley and mint are WAY too much. Put in about 1/3 of that and it’s great.
This recipe really shines when you have a “crunch” factor in there. I recommend 1/2 cup more of cucumber.
Last, if you plan to store this salad, DO not add pistachios with all the other ingredients. When refrigerated, they take on the same consistency as the chickpeas. Not great when you’re looking for contrast in textures. Amazing if you add the pistachios right before eating. Thanks for the recipe! I’ll be making this again in the future.
So glad you are enjoying this recipe and were able to adjust it to your preference, Katie. Thank you for your review + star rating, I appreciate it.
Can I substitute quinoa to cous cous?
I have not personally used couscous but some followers have tried this and said it works great! Enjoy.
I’ve been looking for fresh recipes to use in meal prep. I’d been wanting to try this salad so I did, and then couldn’t stop “trying” it when I was putting it into containers. Very versatile recipe and easy to adjust to preferences. I may add some marinated green shrimp or chicken to increase the protein.
LOVE this! It is such a great meal prep and I love mixing up the proteins as well to keep it interesting. Glad you are enjoying it. Thank you for your review + star rating, I really appreciate it!
Made this last night. Did not have any nuts so went without. Was delicious!
Perfect! I am excited to hear that this recipe is a hit, Krista. Thank you for coming back and sharing your review + star rating, I appreciate it!
Delicious and refreshing! I love the mixture of pistachios with feta. I was searching for something different to have for lunches and this hit the spot!
Yess! I couldn’t agree more, this is one of my favorites for lunches and I am so glad you are loving this salad as well, Jamie. Thank you for your review + star rating, I really appreciate it!
This is the ultimate king of salads! I ended up making such a huge amount that i could not possibly find a bowl big enough to mix it in! It’s soo good, thank you for the recipe!
Excellent! I am excited to hear that you are loving this recipe, Anna! Thank you so much for your review + star rating, I really appreciate it!
Great recipe! But I really wish the nutrition data had a serving size. 391 calories, but for how much? 1cup? Half cup? “1/6 of recipe” isn’t very helpful.
Hi John! I apologize for the confusion. I need to make this recipe again, and I will make sure to measure out the portion size, I will update the recipe as soon as I do so. Thank you for the feedback!
Hi! I saw your comment before I made this, so I did some measurements as I worked. I made my salad as written (its so good!), and my full batch weighed about 1400 grams – so about 234 grams per serving. Then I scooped myself out a 3/4 cup portion, which weighed about 110 grams. Doing some math, a serving should be about 1.6 cups. Obviously this may vary a bit from person to person, but hopefully this can give you a ballpark idea of a serving size!
Thank you so much, Elizabeth!
I made this salad last night. I can’t have chickpeas so I substituted with cherry tomatoes and olives, and didn’t have pistachios on hand so subbed with sunflower seeds. Delicious!
YAY! Sounds like your substitutions worked great, Tammy. Thank you so much for sharing your review + star rating, I really appreciate it.
Eating this as we speak! so delicous.
YAY! I am so glad to hear that you are loving this recipe, Carina. Thank you for coming back and sharing your review + star rating, I really appreciate it!
AMAZING. Could eat this everyday!
YUM! One of my favorites, glad you are enjoying this recipe as well, Lorin. Thank you for your review + star rating, I so appreciate it.
So delicious! I’ve been making this at least once a week since discovering this recipe. Super easy, and delicious!
YUM! I am so glad you are loving this recipe, Kristen. Thank you so much for sharing your review + star rating, I appreciate it!
The hype is warranted! So delicious. I replaced pistachios with almonds because I don’t like pistachios but stuck to the recipe otherwise.
Perfect! Almonds are a delicious replacement, glad they worked out for you. Thank you so much for sharing your review + star rating, I really appreciate it.
Phenomenal recipe! I will be making this again!
Excellent! I am excited to hear that you are loving this recipe, Madelyn. Thank you so much for sharing your review + star rating, it means so much to me!
So delicious! I didn’t have enough mint, but I did love the mint!
Yay! I am so glad to hear that you are loving this recipe, Lynnsey. Thank you so much for your review + star rating, I really appreciate it!
Delicious! I didn’t have feta or mint and I added a red bell pepper but it was super yummy. I will add the missing items to my shopping list to make it again with everything
Yay! I am excited to hear that you are loving this salad, Jamie. Thank you for coming back and sharing your review + star rating, I so appreciate it!
This turned out great for me! I used red quinoa, cooked the chickpeas in my instant pot, and added shredded carrots and half an orange pepper, diced. I also had a serving on a bed of spinach since I tend to have low iron, so I throw spinach into whatever I can. Turned out super yummy and I can’t wait to see how it tastes tomorrow after hanging out in the fridge for a while. Very stoked to have a delicious and healthy lunch ready for the next 5 days!
Woo! I am excited to hear that you are loving this recipe, Courtney! Thank you so much for coming back and sharing your review + star rating, it means so much to me!
I make it with red quinoa, too! Nice color. I serve it on spinach or salad greens, too, but I’m really replying to let you know that it turns out that spinach doesn’t have much more iron than any other leafy green, like cabbage or broccoli…we’ve all been fooled by this myth (and the source is not a misplaced decimal point in a study–that’s another myth now!). And you’ll actually absorb more of its nutrients if it’s cooked.
I am so glad you are enjoying this salad, Bridget! Thank you for your review + star rating, I appreciate it!
I’ve made this several times now, I just inhale it! I tried skipping the pistachios the first few times but then I thought about it and tried them. Don’t skip the pistachios! They add a little fat round note that contrasts nicely with the tangy mint, lemon and feta.
I serve with chopped cherry tomatoes, adds a nice flavor and is very pretty.
Red quinoa works too.
Ahh this is the BEST! Thank you so much, Charlie, I am excited to hear that you are loving this recipe. Your star rating & review mean so much to me!
Thank you for this recipe! I’ve made it several times since I discovered it last summer. I prefer the bulghur version for the nutty taste it adds. The only negative for me is the dressing, which tastes more lemony to me than it should. I haven’t found the perfect ratio that I like yet… tried 3:2 oil:lemon juice today but will probably reduce the lemon more next time. I’m wondering if anyone has found a ratio and amount of dressing that they especially like for this salad?
Excellent, I am glad to hear you are enjoying this recipe, Mimi. If you are not the biggest fan of lemon, you could simply omit it or do a 3:1 ratio (oil to lemon juice). You could also just add some lemon zest and leave out the lemon juice to see if that is better. Let me know what you try and how it turns out!
Mimi, I added a little honey and balsamic vinegar to the dressing. It added a little depth.
Thank you so much for sharing, Beth!
This salad is a home run! I’m going to plan on eating this for lunch every day during the work week, but vary a few of the ingredients to add variety. Love how flexible it is in that way!
Perfect! I am excited to hear that this recipe is a hit and you re able to adjust it to your liking each time. Thank you for sharing your review + star rating, it means so much to me!
it all looks so yummy
Thank you! Let me know if you try it!
I made this yesterday and it is delicious! Certainly will be making it again. I did omit the mint, but will try it next time with this herb. I made it with the quinoa.
WOO! I am glad to hear that you are loving this recipe, Jody. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Super delish! I’ve made it a few times. This time I had a bit of extra kale so I chopped that up and threw it in and I used pearl barley for the grain.
WOO! I am excited to hear that you are loving this recipe, Kirsten. Love the addition of kale too! Thank you for coming back and sharing your review + star rating, I really appreciate it!
I was curious to see if this salad was worth the hype. In my opinion, it is. The only changes I made were to omit the oil & mint. Lite and fresh tasting, but still filling. This will definitely be on repeat in my house!
Ah this is great, Meg! I am so glad you loved this recipe and it turned out great for you! Thank you so much for sharing your review + star rating, it means so much to me!