The Jennifer Aniston Salad Recipe

Introduction

The Jennifer Aniston Salad is a bright, refreshing dish packed with fresh herbs, tangy lemon, and satisfying quinoa and chickpeas. It’s perfect for a light lunch or a vibrant side that’s both healthy and delicious.

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

1. Step 1: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined. You can prepare this dressing up to 3 days in advance and store it in the refrigerator.
2. Step 2: Cook quinoa according to the package instructions. Typically, 3/4 cup dry quinoa yields about 2 cups cooked. You can also cook quinoa up to 3 days ahead and keep it refrigerated.
3. Step 3: In a large bowl, combine the 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, then toss gently to mix.
4. Step 4: Re-whisk the dressing if it has been refrigerated, then pour it over the salad. Toss thoroughly to coat all ingredients evenly before serving.

Tips & Variations

• For added crunch, try substituting pistachios with toasted almonds or walnuts.
• If you prefer a vegan version, omit the feta cheese or use a plant-based alternative.
• Fresh mint and parsley are essential for bright flavors, but you can experiment with cilantro or basil for a different twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Before serving, toss the salad again and add more lemon juice if needed. This salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, both the dressing and quinoa can be prepared up to 3 days in advance. Combine all ingredients just before serving for the freshest taste.

Can I use other grains instead of quinoa?

Absolutely. Bulgur, farro, or couscous can be great alternatives, though cooking times and textures will vary slightly.

The Jennifer Aniston Salad Recipe

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★★★★★

4.8 from 130 reviews

The Jennifer Aniston Salad is a vibrant and refreshing quinoa and chickpea salad featuring a zesty lemon dressing, fresh herbs, crunchy pistachios, and creamy feta. This nutritious Mediterranean-inspired dish combines bright citrus flavors with wholesome ingredients, making it a perfect light lunch or side dish that can be prepared ahead of time.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 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

1. Prepare the dressing: In a small bowl, combine 2 teaspoons of lemon zest, 1/3 cup of fresh lemon juice, 1/4 cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 3/4 teaspoon fine salt, and 1/8 teaspoon black pepper. Whisk all ingredients together thoroughly until well emulsified. The dressing can be made up to 3 days in advance and stored in the refrigerator.
2. Cook the quinoa: Prepare the quinoa according to package instructions. Typically, 3/4 cup dry quinoa yields about 2 cups cooked. Cooking in advance is possible and recommended to save time, with the quinoa kept refrigerated for up to 3 days before assembling the salad.
3. Combine salad ingredients: In a large mixing bowl, add the cooked quinoa, drained and rinsed chickpeas, diced cucumber, finely chopped red onion, fresh Italian parsley, fresh mint leaves, chopped roasted pistachios, and crumbled feta cheese. Season with additional salt and pepper to taste, and if desired, more lemon juice for brightness. Toss the mixture gently to distribute all ingredients evenly.
4. Dress the salad: Re-whisk the prepared lemon dressing to remix before pouring it over the tossed salad. Toss the salad again carefully to ensure every bite is coated with the flavorful dressing.

Notes

• The dressing and quinoa can both be prepared up to 3 days ahead, making this salad excellent for meal prep and easy entertaining.
• Adjust lemon juice and seasoning according to personal preference for brightness and saltiness.
• For a vegan version, substitute the honey with maple syrup or agave nectar and omit the feta cheese or replace it with a plant-based alternative.
• Make sure to rinse the canned chickpeas thoroughly to reduce sodium content and remove the canned flavor.
• Roasted pistachios add a nice crunch and nuttiness; toast raw pistachios lightly if substituting.

Keywords: Jennifer Aniston Salad, quinoa salad, chickpea salad, lemon dressing, Mediterranean salad, healthy salad, vegetarian salad, make-ahead salad