Jennifer Aniston Salad

square crop of the side of a bowl filled with quinoa salad and a wooden spoon next to the bowl.

5 from 7 votes

The Jennifer Aniston Salad is an internet sensation, and for good reason. It’s healthy, delicious, and easy to make. It’s a perfect summer salad for hot days, for entertaining, picnics, and meal prep.

Course Salad

Cuisine American

Keyword grains, healthy, quinoa, viral

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 356kcal

Author Debi

Ingredients

1 cup quinoa or bulgur wheat uncooked
2 cups water
1 cup cucumber chopped
1 red bell pepper chopped
½ cup parsley chopped
½ cup mint chopped
⅓ cup red onion chopped
½ cup roasted and lightly salted pistachios or almonds chopped
15 ounce low sodium canned chickpeas drained and rinsed
5-6 Tablespoons fresh lemon juice from about 2 lemons
¼ cup extra virgin olive oil
½ cup crumbled feta cheese or queso fresco
Kosher salt to taste
ground pepper to taste

Instructions

Rinse and drain quinoa until the water runs clear. Add cleaned quinoa and 2 cups water to a small pot and bring the water to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
1 cup quinoa or bulgur wheat, 2 cups water
Quinoa can be cooked a day in advance and kept in the fridge to cool if desired.
In a medium bowl, stir together cooked quinoa, cucumber, bell pepper, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, and feta cheese.
1 cup cucumber, 1 red bell pepper, ½ cup parsley, ½ cup mint, ⅓ cup red onion, ½ cup roasted and lightly salted pistachios or almonds, 15 ounce low sodium canned chickpeas, 5-6 Tablespoons fresh lemon juice from about 2 lemons, ¼ cup extra virgin olive oil, ½ cup crumbled feta cheese or queso fresco
Give it a gentle toss to mix, taste for seasonings, and add salt and pepper as desired.
Kosher salt to taste, ground pepper
Serve immediately or store in an airtight container for up to 5 days in the fridge. Salad is great cold from the fridge.

Notes

Serving size is approximately 1 & ½ cups per serving.

To cook bulgur wheat: Add uncooked bulgur and 2 cups 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 excess water. Fluff with a fork and let cool for 5-10 minutes.

Nutrition