Description
The Jennifer Aniston Salad is a fresh, protein-packed quinoa salad made with chickpeas, crisp cucumber, fresh herbs, feta, and a bright lemon dressing. Perfect for meal prep, light lunches, or easy dinners.
Ingredients
Salad Dressing
2 teaspoons lemon zest (from 1 medium lemon)
⅓ cup fresh lemon juice (about 2 lemons)
¼ cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
¾ teaspoon fine salt
⅛ teaspoon black pepper
Salad
2 cups cooked quinoa (or bulgur)
15 oz chickpeas, drained and rinsed
1 small cucumber, diced
⅓ cup red onion, finely chopped
⅓ cup fresh Italian parsley, finely chopped
½ cup fresh mint leaves, finely chopped
½ cup roasted pistachios, finely chopped
½ cup crumbled feta cheese
Optional Add-Ins:
Cooked chicken, avocado, red bell pepper
Instructions
In a small bowl, whisk together lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
Cook quinoa according to package instructions and allow it to cool slightly.
In a large bowl, combine quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.
Pour the dressing over the salad and toss until everything is evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Serve immediately or refrigerate to let the flavors blend.
Notes
This salad tastes even better after chilling for 30–60 minutes.
Store leftovers in an airtight container for up to 4 days.
For a heartier meal, add grilled or rotisserie chicken.
Swap quinoa with bulgur for a more traditional texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad , Lunch
- Method: No-Cook (Quinoa Pre-Cooked)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 15 mg