Jennifer Aniston Salad

Why You’ll Love This Recipe

This salad is a perfect balance of texture and flavor—crunchy cucumbers, hearty chickpeas, nutty grains, and fresh herbs in every bite. It’s quick to make, full of plant-based protein, and naturally gluten-free (depending on the grain used). With its clean ingredients and refreshing taste, it’s the kind of recipe you’ll want to make again and again.

Ingredients

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

• Cooked bulgur wheat (or substitute quinoa or farro)
• Chickpeas, rinsed and drained
• Cucumber, diced
• Red onion, finely chopped
• Fresh parsley, chopped
• Fresh mint, chopped
• Feta cheese, crumbled
• Pistachios, chopped (optional for crunch)
• Olive oil
• Fresh lemon juice
• Salt and black pepper

Directions

1. Cook bulgur wheat according to package instructions, then let it cool completely.
2. In a large bowl, combine the cooled bulgur, chickpeas, diced cucumber, red onion, parsley, mint, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Stir in chopped pistachios if using.
6. Taste and adjust seasoning if needed.
7. Serve immediately or refrigerate for later.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10–15 minutes (for bulgur)
Total time: 20–25 minutes

Variations

• Use quinoa, farro, couscous, or brown rice instead of bulgur.
• Add diced avocado for extra creaminess.
• Make it vegan by omitting the feta or using a plant-based alternative.
• Add grilled chicken or shrimp for a heartier version.
• Include cherry tomatoes, bell peppers, or arugula for more veggies.
• Use almonds or sunflower seeds instead of pistachios.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature—no reheating needed.
If making ahead, add the pistachios just before serving to keep them crunchy.

FAQs

Is the Jennifer Aniston salad really her recipe?

It’s inspired by a salad she reportedly ate regularly on set—whether it’s exact or not, it’s delicious and healthy.

Can I make it ahead of time?

Yes, this salad is ideal for meal prep and tastes even better after the flavors meld.

What grain works best?

Bulgur is traditional, but quinoa and couscous are great gluten-free or quicker options.

Can I make this salad vegan?

Yes, simply omit the feta or use a dairy-free cheese substitute.

What’s a good protein boost for this salad?

Add grilled chicken, tuna, salmon, or a hard-boiled egg for extra protein.

Can I freeze it?

No, this salad is best fresh and doesn’t freeze well due to the fresh herbs and vegetables.

Is this salad good for weight loss?

Yes, it’s high in fiber and protein, and made with clean, whole-food ingredients.

Can I skip the pistachios?

Of course—it’s optional, but they do add great texture and flavor.

How do I keep the herbs fresh in the salad?

Add herbs just before serving if storing long-term to keep them vibrant.

What dressing works best?

A simple mix of olive oil, lemon juice, salt, and pepper complements the ingredients perfectly.

Conclusion

The Jennifer Aniston Salad is a light, refreshing, and nutrient-dense recipe that’s easy to love. With its clean ingredients and Mediterranean flavors, it’s perfect for lunch, potlucks, or healthy meal prep. Simple to make and endlessly customizable, this salad is a wholesome staple you’ll want to keep in your weekly rotation.

Jennifer Aniston Salad

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The Jennifer Aniston Salad is a fresh, protein-packed grain salad made with bulgur, chickpeas, crunchy cucumbers, herbs, and feta, all tossed in a light lemon-olive oil dressing. It’s refreshing, easy to make, and perfect for meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 cup cooked bulgur wheat (or quinoa/farro)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pistachios (optional)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt and black pepper, to taste

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Instructions

1. Cook bulgur wheat according to package instructions. Let cool completely.
2. In a large bowl, combine cooled bulgur, chickpeas, cucumber, red onion, parsley, mint, and feta.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Stir in chopped pistachios if using.
6. Taste and adjust seasoning if needed. Serve immediately or chill until ready to eat.

Notes

• Use quinoa or couscous for a gluten-free option.
• Omit feta or use dairy-free cheese for a vegan version.
• Add avocado or cherry tomatoes for extra flavor and nutrients.
• Great with grilled chicken or shrimp for a heartier meal.
• Add pistachios just before serving to keep them crunchy.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 3g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 20mg