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Jennifer Aniston Salad

Here's how to make the viral Jennifer Aniston salad with quinoa or bulgur, cucumber, fresh herbs, pistachios, chickpeas and feta all tossed in lemon juice and olive oil.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 391 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 cup uncooked quinoa or bulgar wheat
  • 2 cups water
  • 1 cup cucumber chopped
  • ½ cup parsley chopped
  • ½ cup mint chopped
  • ⅓ cup red onion chopped
  • ½ cup roasted and salted pistachios chopped
  • 1 ounce can chickpeas drained and rinsed
  • 2 lemons juiced (about 5-6 Tablespoons)
  • ¼ cup extra virgin olive oil
  • sea salt to taste
  • ground pepper to taste
  • ½ cup crumbled Feta cheese

Instructions

    Cup of Yum
  1. Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
  2. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
  3. Serve immediately or let the salad chill in the fridge a couple hours before serving.
  4. Store salad in an airtight container for up to 5 days in the fridge.

Notes

  • Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.
  • Quinoa: Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.
  • Cheese: Feel free to skip the feta altogether or use a dairy-free feta cheese if you want the salad to be vegan.
  • Avocado: Want to add a little more creaminess and healthy fat to your salad? Add in some chopped avocado.
  • Pistachios: Feel free to swap the pistachios with another nut. I bet roasted and salted almonds would be delicious. If you need this salad to be nut-free, you can totally swap the nuts for roasted sunflower seeds.

Nutrition Information

Serving 1/6 recipe Calories 391kcal (20%) Carbohydrates 37g (12%) Protein 14g (28%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 11mg (4%) Sodium 274mg (11%) Potassium 317mg (9%) Fiber 7g (28%) Sugar 3g (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 391

% Daily Value*

Serving 1/6 recipe
Calories 391kcal 20%
Carbohydrates 37g 12%
Protein 14g 28%
Fat 21g 32%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 11mg 4%
Sodium 274mg 11%
Potassium 317mg 7%
Fiber 7g 28%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.