Jennifer Aniston Salad

A salad inspired by Jennifer Aniston in a large bowl with quinoa, chickpeas, fresh herbs, and vegetables.

4.97 from 450 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Brittany Mullins

Ingredients

1 cup uncooked quinoa or bulgar wheat
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

Instructions

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.

Notes

Quinoa: 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.
Cheese: Feel free to skip the feta 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.

Nutrition