Name: Aniston Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 teaspoons lemon zest (from 1 medium lemon); 1/3 cup fresh lemon juice (juice of 2 lemons); 1/4 cup olive oil; 1 tablespoon honey; 1 teaspoon Dijon mustard; 3/4 teaspoon fine salt; 1/8 teaspoon black pepper; 2 cups cooked quinoa (about 3/4 cup dry quinoa); 15 ounces chickpeas (1 can, drained and rinsed); 1 small cucumber, diced (about 1 cup); 1/3 cup red onion, finely chopped; 1/3 cup fresh Italian parsley, finely chopped; 1/2 cup fresh mint leaves, finely chopped; 1/2 cup roasted pistachios, finely chopped; 1/2 cup crumbled feta cheese

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Introduction

Aniston Salad is a bright and refreshing quinoa-based dish packed with fresh herbs, chickpeas, and a zesty lemon dressing. This vibrant salad is perfect as a light lunch or a flavorful side that’s both healthy and satisfying.

A wooden bowl filled with a colorful quinoa salad. The base layer is light beige quinoa mixed with small diced green cucumbers. Scattered throughout are light brown chickpeas, small pieces of purple onion, and bits of green herbs, likely parsley or cilantro. There are small white crumbles of cheese on top and two thin lemon slices placed near the center. A wooden spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons lemon zest (from 1 medium lemon)
1/3 cup fresh lemon juice (juice of 2 lemons)
1/4 cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 teaspoon fine salt
1/8 teaspoon black pepper
2 cups cooked quinoa
15 ounces chickpeas (1 can), drained and rinsed
1 small cucumber, diced (about 1 cup)
1/3 cup red onion, finely chopped
1/3 cup fresh Italian parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup roasted pistachios, finely chopped
1/2 cup crumbled feta cheese

Instructions

Step 1: In a small bowl, whisk together lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until the dressing is well combined. You can prepare the dressing up to 3 days in advance and keep it refrigerated.
Step 2: Cook quinoa according to package instructions. Typically, 3/4 cup dry quinoa will yield about 2 cups cooked. Quinoa can also be cooked up to 3 days ahead and stored in the fridge.
Step 3: In a large bowl, combine cooked quinoa, chickpeas, diced cucumber, chopped red onion, parsley, mint, roasted pistachios, and crumbled feta cheese. Season with additional salt, pepper, and lemon juice to taste.
Step 4: Re-whisk the dressing and pour it over the salad. Toss everything together until well coated. Serve immediately or chill before serving for a cool, refreshing dish.

Tips & Variations

For extra protein, add grilled chicken or shrimp.
Substitute pistachios with toasted almonds or walnuts for a different crunch.
If you prefer a sweeter dressing, increase the honey slightly.
Add cherry tomatoes or roasted red peppers for more color and flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss the salad with the dressing just before serving to keep it fresh and crisp. Leftovers can be gently reheated or enjoyed cold.

How to Serve

A wooden bowl filled with a colorful quinoa salad sits on a white marbled surface; the salad has light beige quinoa grains mixed with round pale chickpeas, bright green chopped parsley and cucumbers, small pieces of purple onion, bits of yellow corn, and crumbled white feta cheese scattered on top. On one side of the bowl, two thin lemon slices rest neatly on the salad. A wooden spoon is placed inside the bowl, partly submerged among the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro. Just make sure to cook them according to their package instructions before adding to the salad.

Is this salad suitable for meal prep?

Absolutely! Prepare the dressing and cook the quinoa in advance. Keep the salad ingredients separate until you’re ready to serve to maintain freshness and texture.