Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Jennifer Aniston Salad with Quinoa, Cucumber, Fresh Herbs, Pistachios, Chickpeas, and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 15 reviews

This refreshing and nutritious Jennifer Aniston Salad combines the wholesome goodness of quinoa or bulgur with crunchy cucumber, fresh herbs, roasted pistachios, chickpeas, and creamy feta cheese. Tossed in a zesty lemon juice and olive oil dressing, this salad is perfect as a light lunch or a vibrant side dish.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Grains

  • 1 cup uncooked quinoa or bulgur wheat
  • 2 cups water

Vegetables and Herbs

  • 1 cup cucumber, chopped
  • ½ cup parsley, chopped
  • ½ cup mint, chopped
  • ⅓ cup red onion, chopped

Other Ingredients

  • 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 black pepper, to taste
  • ½ cup crumbled feta cheese

Instructions

  1. Cook the Quinoa: Rinse and drain the quinoa thoroughly to remove any bitterness. Add the quinoa and 2 cups of water to a small pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for about 15 minutes or until all the water is absorbed. After cooking, fluff the quinoa with a fork and allow it to cool for 5 to 10 minutes.
  2. Mix the Salad: In a medium-sized bowl, combine the cooked and cooled quinoa with chopped cucumber, parsley, mint, red onion, roasted pistachios, chickpeas, lemon juice, and olive oil. Season the mixture with sea salt and ground black pepper to your preference, then toss everything together until evenly mixed.
  3. Add Feta and Serve: Gently fold in the crumbled feta cheese to incorporate it without breaking it up too much. The salad can be served immediately for a fresh taste, or covered and chilled in the refrigerator for a couple of hours to allow the flavors to meld beautifully.
  4. Storage: Store any leftovers in an airtight container inside the refrigerator, where the salad will keep fresh for up to 5 days, making it a great make-ahead option.

Notes

  • Quinoa or bulgur wheat both work well, so feel free to choose based on preference or availability.
  • Roasted and salted pistachios add a lovely crunch and flavor contrast—adjust salt accordingly when seasoning.
  • For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
  • Chilling the salad enhances its flavors and makes it a refreshing dish, especially in warm weather.
  • Use fresh lemon juice for the best zesty flavor. Bottled lemon juice is less vibrant.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/jennifer-aniston-salad-with-quinoa-cucumber-fresh-herbs-pistachios-chickpeas-and-feta-recipe/