Jennifer Aniston Salad
This fresh, vibrant salad made with quinoa, chickpeas, cucumber, pistachios, red onions, and feta topped with a light lemon vinaigrette is fresh, satisfying, and crunchy. Viral for a reason!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 3 servings
Ingredients
For the Salad:
- ½ red onion diced
- 1 ½ cups cooked, cooled quinoa see How to Cook Quinoa
- 1 15- ounce can reduced sodium chickpeas rinsed and drained
- 3 mini cucumbers diced
- ⅓ cup lightly packed fresh mint leaves chopped
- ¼ cup chopped fresh parsley leaves and tender stems
- ⅓ cup toasted pistachios roughly chopped
- ⅓ cup feta cheese
For the Dressing:
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place the red onion in a small bowl and cover with cold water. Let sit 5 minutes, then drain and set aside. (This softens the red onion's lingering afterbite).
- In a big bowl, place the quinoa, chickpeas, cucumbers, mint, parsley, pistachios, and feta.
- In a liquid measuring cup with a spout, stir together the dressing ingredients: olive oil, honey, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
Notes
- To make the salad in mason jars, stir the dressing together in the bottom of 3, 16-ounce jars (I eyeball the amounts for the dressing). Divide the remaining ingredients between the 3 jars, starting with the quinoa and chickpeas and ending with the pistachios and feta.
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TO STORE: Refrigerate for up to 4 days. The pistachios will soften as the salad sits in the refrigerator, so if you will be refrigerating for more than 2 days, consider adding just before serving.
Nutrition
Serving: 1of 3Calories: 615kcalCarbohydrates: 70gProtein: 23gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 15mgPotassium: 901mgFiber: 16gSugar: 12gVitamin A: 864IUVitamin C: 18mgCalcium: 216mgIron: 7mg
