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Jennifer Aniston Salad Recipe

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The Jennifer Aniston Salad is a refreshing, protein-packed dish combining quinoa, chickpeas, fresh herbs, and a tangy lemon dressing. It’s a healthy, flavorful, and customizable salad perfect for lunch, dinner, or meal prep.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Boiling, Mixing
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

2 cups chicken or vegetable stock

1 cup dry quinoa

15 oz can chickpeas, drained and rinsed

1 English cucumber, chopped

1/2 small red onion, minced

1/2 cup packed fresh parsley, finely chopped

1/2 cup loosely-packed fresh mint leaves, finely chopped

1/2 cup roasted salted pistachios, chopped

1 cup crumbled feta cheese (4 oz)

Salt and pepper, to taste

For the Lemon Dressing:

1/2 cup lemon juice (about 3–4 lemons)

1/2 cup extra virgin olive oil

1 Tablespoon honey

Salt and pepper, to taste

Instructions

  1. For the Lemon Dressing: Combine the lemon juice, olive oil, honey, salt, and pepper in a mason jar with a tight-fitting lid or a small bowl. Shake the jar or whisk the ingredients together until fully combined. Set aside.
  2. For the Salad: Add the chicken or vegetable stock to a small saucepan over high heat and bring to a boil. Add the quinoa, then reduce the heat to low and cover the pan. Let it simmer for 12-15 minutes until the quinoa is tender and the stock is absorbed.
  3. Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl or storage container to cool. Refrigerate until chilled (you can prepare this ahead of time).
  4. Once the quinoa is chilled, add the chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese to the quinoa.
  5. Drizzle with the lemon dressing to taste, toss to combine, and serve immediately or refrigerate for up to 3 days.

Notes

  • The salad can be made ahead of time, but keep the dressing separate until ready to serve.
  • For a vegan version, skip the feta cheese or use a vegan alternative.
  • If you prefer a nut-free version, replace pistachios with crunchy seeds like sunflower or pumpkin seeds.
  • The dressing can be stored in the fridge for up to a week.

Nutrition

Find it online: https://cheftinaskitchen.com/jennifer-aniston-salad-recipe/