Description
This Jennifer Aniston Salad is a fresh and protein-packed quinoa salad loaded with chickpeas, cucumber, red onion, herbs, pistachios, and feta cheese, all tossed in a zesty lemon dressing. It’s easy to make, meal-prep friendly, and naturally gluten-free.
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1/2 small red onion, minced
- 1/2 cup packed fresh parsley, finely chopped
- 1/2 cup loosely packed fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese (about 4 oz)
- Salt and pepper, to taste
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- Salt and pepper, to taste (for dressing)
Instructions
1. Bring chicken or vegetable stock to a boil in a small pot. Add the quinoa, reduce heat to low, cover, and simmer until the liquid is absorbed, about 12–15 minutes.
2. Fluff the cooked quinoa with a fork and allow it to cool completely.
3. While the quinoa cools, drain and rinse the chickpeas, chop the cucumber, mince the red onion, and finely chop the parsley and mint.
4. Chop the pistachios and crumble the feta cheese if needed.
5. In a small bowl or jar, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
6. In a large bowl, combine the cooled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
7. Drizzle the lemon dressing over the salad and toss until everything is well combined.
8. Serve immediately or refrigerate in an airtight container for up to 4–5 days.
Notes
Use pre-rinsed quinoa to save time and avoid bitterness.
For a dairy-free version, substitute feta with a vegan alternative or omit it entirely.
To make the salad heartier, add grilled chicken, salmon, or avocado.
If raw red onion tastes too strong, soak it in cold water for 10 minutes before adding.
For extra crunch, try swapping pistachios with almonds, sunflower seeds, or walnuts.
If preparing in advance, store the dressing separately and mix it in just before serving for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 5 g
- Sodium: 602 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 17 mg