A light yet satisfying grain-based salad blending quinoa or bulgur with chickpeas, cucumber, fresh herbs, crunchy pistachios, and creamy feta, all tossed in a simple lemon‑olive oil dressing.

Why You’ll Love This Recipe

• Bright and fresh with refreshing herbs and citrus

• Wholesome grains plus chickpeas for plant-based protein

• Balanced textures: softness of quinoa, crunch from pistachios and vegetables

• Easy to prep and ideal for meal prepping

• Naturally vegetarian, gluten‑free friendly, with vegan adaptations

• Simple, clean ingredients—no lettuce needed

• Delicious served chilled or at room temperature

• Customizable with add-ons like avocado, chicken, or greens

• Light yet nutrient-dense and filling

• Gentle on digestion and perfect for everyday enjoyment

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 1 cup uncooked quinoa or bulgur wheat (yields about 3 cups cooked)

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 cup diced English cucumber (seeded if preferred)

• ½ cup finely chopped red onion

• ½ cup chopped fresh parsley

• ½ cup chopped fresh mint leaves

• ½ cup roasted, salted pistachios, chopped

• ½ cup crumbled feta cheese (or vegan feta)

For the lemon vinaigrette:

• Juice and zest of 1–2 lemons (about 3–4 Tbsp juice)

• ¼ cup extra-virgin olive oil

• 1–2 teaspoons honey or maple syrup (optional)

• Salt and freshly ground black pepper, to taste

Optional: cooked shredded chicken or greens for added protein

Directions

1. Cook quinoa or bulgur according to package directions; cool to room temperature.

2. In a large bowl, combine cooked grain, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.

3. Whisk together lemon juice, zest, olive oil, honey (if using), salt, and pepper to make the dressing.

4. Pour dressing over salad and toss gently until everything is coated evenly.

5. Chill salad for at least 20 minutes to allow flavors to meld.

6. Stir before serving and top with optional herbs, nuts, or protein.

Servings And Timing

• Servings: 4–6 side servings; 3–4 meal-sized portions

• Prep Time: 10 minutes (plus cooking time for grains)

• Cook Time: 12–15 minutes

• Chill Time: 20–30 minutes

• Total Time: ~40 minutes

Variations

• Use cooked or shredded chicken for added protein

• Swap quinoa with cooked brown rice or farro

• Substitute pistachios with almonds or sunflower seeds

• Use cilantro, dill, or basil instead of or alongside mint and parsley

• Add chopped bell pepper, tomatoes, or avocado for color and freshness

• Replace feta with goat cheese, crumbled tofu, or omit for dairy-free

• Stir in cooked shrimp, salmon, or grilled tofu for a more robust bowl

• Add spice with crushed red pepper or chili flakes

• Include leafy greens like spinach or arugula before tossing

• Double the dressing for a more moist, saucy version

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3 days

• Mix again before serving; drizzle extra olive oil or lemon if needed

• Best eaten chilled or at room temperature—do not heat

• For meal prep: keep dressing and crunchy add-ins separate until serving to maintain texture

FAQs

Is quinoa or bulgur better for this salad?

Either works well—quinoa is gluten-free, while bulgur provides a nutty, chewy texture.

Can I make this vegan?

Yes—use vegan feta and skip honey in the dressing if necessary.

Can I add chicken?

Definitely—add shredded or diced cooked chicken for more protein and heartiness.

Why use both mint and parsley?

They provide complementary herbal brightness—mint adds cool freshness, parsley brings earthiness.

Will the cucumber make the salad soggy?

It may release moisture over time—drain excess and use just before serving for best texture.

How long will it stay fresh?

It keeps well for up to 3 days refrigerated, though the herbs soften over time.

Is this salad high in calories?

It’s light, though calorie-dense ingredients like nuts and olive oil mean typical servings are modest in size.

Can I add leafy greens?

Yes—mix in baby spinach or arugula for additional greens and volume.

Can I omit pistachios or feta?

Yes—the salad holds flavor with or without them. Try substituting seeds or other crumbled cheese.

What makes this salad so popular?

Its freshness, texture variety, clean ingredients, and flexibility with add-ins make it a universal favorite.

Conclusion

The Jennifer Aniston Salad is a timeless, vibrant bowl of grains, vegetables, herbs, and tangy feta. With a bright lemon vinaigrette and crunchy pistachios, it strikes the perfect balance of flavor, texture, and nutrition. Simple, elegant, and endlessly customizable—it’s a go-to for healthy lunches, meal prep, or side dishes.