Jennifer Aniston Salad
A viral, healthy salad featuring quinoa, cucumbers, tomatoes, chickpeas, herbs, and feta, paired with a tangy lemon-olive oil dressing for a light, nutritious meal
Equipment
- 1 Large mixing bowl
- 1 Cutting board and knife
- 1 Measuring cups and spoons
- 1 Whisk or fork (for the dressing)
Ingredients
Ingredients
- 1 cup cooked quinoa or bulgur wheat for a traditional version
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup crumbled feta cheese optional for a non-vegan version
- 1/4 cup pistachios or almonds chopped
- 1 can 15 oz chickpeas, drained and rinsed
For the Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Instructions
Prepare the Ingredients
- Cook the quinoa (or bulgur wheat) according to package instructions. Let it cool.
- Dice the cucumber, chop the parsley and mint, and halve the cherry tomatoes.
Assemble the Salad
- In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, mint, feta (if using), pistachios, and chickpeas.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Toss and Serve
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
- Serve immediately or refrigerate for up to 2 days.
Notes
Nutrition Facts (Per Serving):
- Calories: 320
- Protein: 12g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 4g
- Sodium: 200mg