Jennifer Aniston Salad Dish (Print-Friendly Version)
Light Mediterranean-inspired salad with quinoa, chickpeas, herbs, and feta cheese.
# What You’ll Need to Make This:
01 -
1 cup cooked quinoa or bulgur
02 -
1 can (15 oz) chickpeas, drained and rinsed
03 -
1/2 cucumber, diced
04 -
1/4 cup red onion, finely chopped
05 -
1/4 cup fresh parsley, chopped
06 -
1/4 cup fresh mint, chopped
07 -
1/4 cup pistachios, chopped
08 -
1/2 cup crumbled feta cheese
09 -
1 tablespoon olive oil
10 -
1 tablespoon fresh lemon juice
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
# How to Prepare:
01 -
If using quinoa, cook according to package instructions and let cool. If using bulgur, soak in boiling water for 10-15 minutes, then fluff with a fork.
02 -
In a large bowl, combine cooked quinoa or bulgur, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
03 -
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
04 -
Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill in the fridge for up to 3 days for the flavors to meld.
# Extra Tips:
01 -
Swap the grain with couscous, farro, or brown rice instead of quinoa or bulgur.
02 -
Make it vegan by omitting the feta or using vegan cheese.
03 -
Add grilled chicken or tofu for more protein.
04 -
Ideal for meal prep—store in an airtight container in the fridge for up to 3 days.