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Fresh crunchy and loaded with vibrant flavor this Jennifer Aniston Salad has quickly become my go to for both meal prep and group gatherings. Packed with plant based protein from quinoa and chickpeas plus bright herbs and crunchy pistachios it makes a satisfying lunch or light dinner that tastes just as good the next day.
I made this first for a picnic with friends and it disappeared in minutes. Every time I bring it to a potluck someone asks for the recipe.
Ingredients
- Quinoa: for fluffy texture and plant based protein choose pre rinsed for convenience
- Chicken or vegetable stock: infuses the quinoa with extra flavor look for low sodium if you are watching salt
- Chickpeas: for creamy bite and more protein choose canned with firm skins for best texture
- English cucumber: adds crunch and juiciness pick one with a dark green color and no soft spots
- Red onion: brings a mild sharpness pick a small onion with shiny skin
- Fresh parsley: for grassy brightness buy a tight bunch with all green leaves
- Fresh mint leaves: for cooling notes grab leaves that are firm and fragrant
- Roasted salted pistachios: for crunch and a salty finish buy shelled pistachios with fresh color
- Crumbled feta cheese: brings creamy and tangy flavor get block feta in brine for the best texture
- Lemon juice: adds brightness choose juicy lemons that feel heavy
- Extra virgin olive oil: for richness look for cold pressed and greenish in tone
- Honey: for subtle sweetness use a lighter mild honey to let herbs shine
- Salt and pepper: to season use freshly ground black pepper for zip
Step by Step Instructions
- Cook the Quinoa:
- Rinse one cup of quinoa if not using pre rinsed then add to boiling stock in a saucepan lower the heat cover and simmer for twelve to fifteen minutes until tender and liquid is absorbed. Fluff with a fork and cool in a large bowl or container. Refrigerate until cold for the best salad texture.
- Make the Lemon Dressing:
- Combine lemon juice extra virgin olive oil honey salt and pepper in a jar with a tight lid. Shake well to emulsify or whisk briskly in a bowl. Taste and adjust the seasoning as needed.
- Chop and Prepare the Vegetables and Herbs:
- Dice the English cucumber into small even cubes and finely mince the red onion for even flavor. Use a sharp knife to chop parsley and mint very finely to release their oils and fragrance.
- Mix the Salad:
- Combine the chilled quinoa with chickpeas cucumber onion parsley mint pistachios and crumbled feta in a large mixing bowl. Drizzle only as much dressing as you like over the top then toss everything gently with a fork or tongs so the quinoa and herbs stay fluffy.
- Serve or Store:
- Serve right away for a fresh crisp bowl or chill for up to three days. If storing in the fridge keep extra dressing on the side to brighten up leftovers.
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I always love the way mint transforms the salad into something refreshing and new. Last summer my niece helped me pluck fresh mint leaves for a family dinner and now the scent always reminds me of her giggles as we cooked together.
Storage tips
This salad holds up in the fridge for up to three days. Keep extra dressing on the side if possible then toss with a drizzle right before eating to keep things bright. For longer freshness store the feta and pistachios separately and add before serving.
Ingredient substitutions
Swap out quinoa for cooked farro or brown rice for a different grain base. Vegan eaters can leave out the feta or use a plant based cheese. Try chopped almonds or sunflower seeds if you do not have pistachios on hand.
Serving suggestions
It is perfect as a main dish for lunch but also pairs really well with grilled chicken or salmon for a larger meal. Serve it on a bed of arugula or lettuce for even more green crunch. I have even stuffed leftovers into pita pockets with extra veggies.
Cultural or historical context
Inspired by the viral social media salad named after Jennifer Aniston this bowl pulls from Mediterranean flavors and textures. Fresh herbs beans lemon and olive oil are all cornerstones of that sunny vibrant cuisine.
Frequently Asked Questions About Recipes
- → What makes this bowl high in protein?
The combination of quinoa, chickpeas, and feta cheese provides a hearty dose of plant-based and dairy protein, perfect for a filling meal.
- → Can I make it vegan?
Yes! Simply omit the feta cheese or use a plant-based alternative, and ensure your broth is vegetable-based for a fully vegan option.
- → How far ahead can I prepare the ingredients?
The quinoa can be cooked and chilled up to two days in advance, making assembly quick and easy when you're ready to serve.
- → What substitutions work well for nuts?
Try toasted almonds or sunflower seeds instead of pistachios if you prefer a different crunch or have nut allergies.
- → How long does the bowl keep in the refrigerator?
It keeps well for up to three days when refrigerated in an airtight container, making it ideal for meal prep.
- → Do I need to use all of the lemon dressing?
No, adjust the amount of dressing to your taste. You may not need all to enjoy a balanced, flavorful mix.