Description
This Easy Jennifer Aniston Salad is a vibrant, nutritious dish featuring fluffy quinoa, protein-rich chickpeas, crunchy pistachios, fresh herbs, and tangy feta cheese, all dressed in a zesty lemon-olive oil vinaigrette. Perfect for a healthy lunch or light dinner, it combines Mediterranean flavors with simple preparation.
Ingredients
Grains and Legumes
- 1 cup Quinoa (uncooked)
- 2 cups Water
- 15 oz Chickpeas (drained and rinsed)
Vegetables and Herbs
- 1/2 cup Pistachios (chopped)
- 1/2 cup Parsley (chopped)
- 1/2 cup Mint (chopped)
- 1 cup Cucumber (chopped)
- 1/3 cup Red onion (chopped)
Dairy
- 1/2 cup Feta cheese (crumbled)
Dressings and Seasonings
- 1 Lemon (medium, juiced)
- 1/4 cup Olive oil
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- Rinse the Quinoa: Thoroughly rinse 1 cup of quinoa under cold water to remove any bitterness, ensuring a clean and fresh base for your salad.
- Cook the Quinoa: In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed. Fluff with a fork and allow to cool.
- Prepare the Salad Ingredients: While the quinoa cools, chop 1/2 cup pistachios, 1/2 cup parsley, 1/2 cup mint, 1 cup cucumber, and 1/3 cup red onion. Drain and rinse 15 oz of chickpeas and crumble 1/2 cup feta cheese.
- Combine Salad Components: In a large mixing bowl, add the cooled quinoa, chickpeas, chopped pistachios, parsley, mint, red onion, cucumber, and crumbled feta cheese.
- Dress the Salad: Pour 1/4 cup olive oil and the juice of 1 medium lemon over the salad. Season with kosher salt and freshly ground black pepper to taste.
- Mix and Serve: Use two wooden spoons to gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed. Serve immediately or chill slightly for enhanced flavor.
Notes
- Quinoa can be cooked ahead of time and cooled to save prep time.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Add more lemon juice or a splash of balsamic vinegar for additional tang.
- This salad keeps well in the refrigerator for up to 2 days, making it a great make-ahead meal.
- Chopping the herbs finely helps distribute their flavor evenly throughout the salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
