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Jennifer Aniston Salad

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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.

Ingredients

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

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 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

Instructions

  1. Cook quinoa or bulgur according to package directions and let 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 the salad and toss gently to coat evenly.
  5. Chill for at least 20 minutes to let flavors meld, then stir and serve.

Notes

Swap grains for brown rice or farro if preferred.

Add protein like chicken, tofu, or shrimp for a more robust meal.

Include diced avocado, bell pepper, or leafy greens for freshness.

Omit feta and honey for a fully vegan version.

Double dressing if serving with greens or drier grains.

Nutrition

Find it online: https://yumntasty.com/jennifer-aniston-salad/