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Jennifer Aniston Salad

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This Jennifer Aniston Salad is a fresh, colorful dish made with fluffy quinoa, crisp vegetables, chickpeas, herbs, feta, and pistachios tossed in a bright lemon dressing. It’s perfect for meal prep, healthy lunches, or as a refreshing Mediterranean-inspired side.

Ingredients

  • 1 cup uncooked quinoa
  • 1½ cups water
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 Persian cucumbers, finely diced
  • 1/4 red onion, finely diced
  • 1/2 cup roasted pistachios, roughly chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Rinse the quinoa thoroughly and cook it with the water according to the package directions.
  2. Allow the cooked quinoa to cool completely.
  3. Whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl.
  4. Place the cooled quinoa in a large serving bowl.
  5. Add the chickpeas, cucumbers, red onion, pistachios, parsley, mint, feta cheese, and dried cranberries.
  6. Pour the dressing over the salad and gently toss until everything is evenly coated.
  7. Refrigerate the salad for about 30 minutes before serving to allow the flavors to meld.

Notes

  • Substitute bulgur wheat, farro, or pearl couscous for the quinoa if desired.
  • Add grilled chicken or shrimp for extra protein.
  • Replace pistachios with toasted almonds or walnuts.
  • Omit the feta cheese or use a plant-based alternative for a dairy-free version.
  • Store in an airtight container in the refrigerator for up to 4 days. Refresh with a splash of olive oil and lemon juice before serving if needed.

Nutrition

Find it online: https://thefamilycooking.com/jennifer-aniston-salad-5/