Why You’ll Love This Recipe
This salad is everything you want in a feel-good meal—light, flavorful, nutrient-dense, and super easy to prepare. It’s packed with fiber, plant-based protein, and healthy fats, making it both satisfying and energizing. It holds up well in the fridge, making it ideal for meal prep or on-the-go lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked quinoa or bulgur
canned chickpeas (rinsed and drained)
cucumber (diced)
red onion (finely chopped)
fresh parsley (chopped)
fresh mint (chopped)
feta cheese (crumbled)
pistachios (shelled and chopped)
lemon juice
olive oil
salt
black pepper
Directions
- In a large bowl, combine the cooked quinoa or bulgur, chickpeas, diced cucumber, red onion, chopped parsley, mint, and pistachios.
- Add the crumbled feta and gently toss to combine.
- In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Serve immediately or chill in the refrigerator for at least 30 minutes for the flavors to meld.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes (for quinoa or bulgur, if not already cooked)
Total time: 30 minutes
Variations
- Grain Swap: Use farro, couscous, or brown rice instead of quinoa or bulgur.
- Vegan Version: Omit the feta or use a plant-based alternative.
- Add Protein: Top with grilled chicken, tofu, or hard-boiled eggs.
- Extra Crunch: Add chopped bell peppers or sunflower seeds.
- Fruit Twist: Add pomegranate seeds or dried cranberries for sweetness.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. It’s best served cold or at room temperature. There’s no need to reheat—just give it a quick stir before serving. This salad is not ideal for freezing.
FAQs
Is this the exact salad Jennifer Aniston ate every day?
It’s inspired by the salad she reportedly ate on set, although variations exist. This version reflects the commonly shared ingredients.
Can I use canned lentils instead of chickpeas?
Yes, lentils are a great alternative and add a similar nutritional profile.
Is this salad gluten-free?
Yes, if made with quinoa. Bulgur is not gluten-free.
Can I make this ahead of time?
Absolutely, it actually tastes better after chilling for a bit.
What type of cucumber works best?
English or Persian cucumbers are ideal because they’re less watery and don’t need to be peeled.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
How do I keep the herbs fresh?
Add herbs just before serving if storing for multiple days, or stir them in daily for best flavor.
Can I add dressing later?
Yes, keep the dressing separate until ready to eat if you want the ingredients to stay crisp.
Is this salad filling enough as a main dish?
Yes, it contains protein, fiber, and healthy fats, making it a balanced light meal.
What kind of feta works best?
Block feta in brine has the best flavor and texture, but crumbled feta also works well.
Conclusion
The Jennifer Aniston Salad is a refreshing, wholesome, and easy-to-make meal that’s as nourishing as it is delicious. With vibrant herbs, crunchy veggies, creamy feta, and satisfying chickpeas and grains, it’s perfect for meal prep, light lunches, or a quick dinner. It’s a clean, flavorful option you’ll want to keep in your weekly rotation.
PrintJennifer Aniston Salad
The Jennifer Aniston Salad is a fresh, light, and protein-packed salad made with quinoa or bulgur, chickpeas, cucumber, herbs, feta, and pistachios, all tossed in a zesty lemon-olive oil dressing. It’s perfect for a healthy lunch, meal prep, or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (if cooking grains)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad, Lunch, Meal Prep
- Method: Tossed
- Cuisine: Mediterranean-Inspired
Ingredients
- 1 cup cooked quinoa or bulgur (cooled)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cucumber, diced (Persian or English cucumber preferred)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup pistachios, shelled and chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh preferred)
- Salt and black pepper to taste
Instructions
- In a large bowl, combine cooked quinoa or bulgur, chickpeas, cucumber, red onion, parsley, mint, and pistachios.
- Add crumbled feta and gently toss to mix.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to evenly coat.
- Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For best flavor, use fresh lemon juice and high-quality olive oil.
- If meal prepping, store the dressing separately to keep the ingredients crisp.
- This salad tastes even better after chilling for a few hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 10mg
