Aniston Salad Recipe
Aniston Salad is a vibrant, refreshing Mediterranean-inspired quinoa salad packed with fresh herbs, crunchy pistachios, tangy feta, and a zesty lemon-honey dressing. This wholesome and protein-rich salad is perfect as a light lunch or a side dish for any meal, offering a delightful balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 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
Salad
- 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
Instructions
- Make the Dressing: In a small bowl, combine 2 teaspoons lemon zest, 1/3 cup lemon juice, 1/4 cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk well until the dressing is emulsified. This dressing can be prepared up to 3 days in advance and stored in the refrigerator.
- Cook Quinoa: Prepare quinoa according to package instructions. Typically, 3/4 cup of dry quinoa yields about 2 cups cooked. You can also prepare quinoa up to 3 days ahead and keep it refrigerated until ready to use.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, drained chickpeas, diced cucumber, finely chopped red onion, Italian parsley, mint leaves, roasted pistachios, and crumbled feta cheese. Season with additional salt and pepper to taste, and add more lemon juice if desired for extra brightness.
- Toss with Dressing: Re-whisk the dressing to recombine any separation. Pour the dressing over the salad ingredients and toss thoroughly until all ingredients are evenly coated with the flavorful dressing.
Notes
- The salad can be served immediately or chilled for an hour to let flavors meld.
- You can substitute pistachios with toasted almonds or walnuts for a different crunch.
- For a vegan version, omit feta cheese or replace it with a plant-based cheese alternative.
- Quinoa and dressing can be made in advance to save time on salad assembly day.
- Adjust the lemon and seasoning to your preference to balance tanginess and saltiness.
Keywords: Quinoa salad, Mediterranean salad, chickpea salad, lemon dressing, healthy salad, vegetarian, gluten free salad, easy lunch
Find it online: https://todayfoodrecipe.com/aniston-salad-recipe/
