Save to Pinterest This Jennifer Aniston-inspired bowl is brimming with Mediterranean flair and vibrant textures. Protein-rich quinoa is paired with chickpeas, crunchy cucumber, juicy tomatoes, and a fragrant mix of parsley and mint. Creamy feta and roasted pistachios deliver savory flavor and crunch, all brought together with a tangy lemon olive oil dressing. Easy to assemble and ideal for meal prep, it’s a satisfying vegetarian option that keeps well and can be enjoyed chilled or at room temperature. Perfect for a light lunch or as a colorful main dish.
This vibrant Jennifer Aniston Salad brings together fluffy quinoa, crisp vegetables, protein-rich chickpeas, toasted pistachios, and fresh herbs in a Mediterranean-inspired bowl that delivers both nourishment and serious flavor. A recipe made for easy lunches or fuss-free dinners, this salad shines with its balance of creaminess from feta and brightness from lemon and mint.
The first time I tried this salad, I was surprised at how quickly it vanished from the lunch table. Mixing in pistachios was a game changer for crunch, and now it always disappears at potlucks.
Ingredients
- Quinoa: Choose good-quality quinoa with grains that look unbroken and rinse it to remove bitterness for a fluffy base and protein boost.
- Cucumber: Go for firm cucumbers for crisp texture and refreshing flavor.
- Cherry tomatoes: Select bright red or colorful cherry tomatoes for juicy sweetness.
- Red onion: Pick a firm onion with shiny skin for a punch of flavor and slight sharpness.
- Fresh parsley: Choose flat-leaf parsley with perky leaves for grassy brightness.
- Fresh mint: Fresh mint brightens the salad and should have unblemished fragrant leaves.
- Chickpeas: Canned chickpeas are convenient but look for brands with firm, whole beans and minimal brine.
- Feta cheese: Buy feta packed in brine for extra creaminess and tang.
- Roasted pistachios: Fresh roasted unsalted pistachios give a unique crunch and subtle nuttiness.
- Extra-virgin olive oil: Use high-quality olive oil for a peppery and rich finish in the dressing.
- Lemon juice: Fresh lemon juice adds zest and sharpness to lift the other ingredients.
- Garlic: One fresh clove, finely minced, seasons the dressing deeply.
- Salt and black pepper: Use flaky sea salt and freshly cracked black pepper to enhance every other flavor.
Instructions
- Rinse and Cook Quinoa
- Pour the dry quinoa into a fine mesh strainer and rinse under cold water for at least 30 seconds. Drain well and transfer to a medium saucepan with measured water. Bring to a strong boil over medium-high heat, then reduce the heat to a gentle low, cover with a tight-fitting lid, and simmer for twelve to fifteen minutes until all the water is absorbed. Remove from heat, fluff gently with a fork, and spread the quinoa over a baking sheet or large plate so it can cool quickly and not become mushy.
- Prep the Vegetables and Herbs
- Dice the cucumber into bite-sized pieces and halve the cherry tomatoes. Peel and finely chop the red onion. Rinse and pat dry the parsley and mint before roughly chopping. Put all these fresh ingredients into a large mixing bowl to get ready for tossing.
- Combine the Salad Base
- Once the quinoa is cool, add it to the bowl with the vegetables and herbs. Drain and rinse the chickpeas well so they are not gummy or too salty. Add the chickpeas, crumble in the feta, and toss in the roasted pistachios.
- Whisk the Dressing
- In a small bowl, combine the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and freshly ground black pepper. Whisk with energy until the dressing emulsifies and turns a little creamy.
- Toss and Finish
- Pour the dressing over the salad base and use a wide spoon or salad tongs to gently toss everything together, making sure every bite is coated. Taste and season with more salt or lemon juice if desired. Serve slightly chilled or at room temperature in a generous bowl.
Save to Pinterest This salad always reminds me of Mediterranean summers and relaxed meals with family. I especially love the roasted pistachios, which give the whole bowl a sweet and earthy complexity that always gets compliments. It has quickly turned into my most-requested family salad whenever we gather for Sunday lunch.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to three days. It stays crisp if you keep the dressing separate until serving. If you meal prep, pack individual portions to grab for quick lunches or light dinners during the week.
Ingredient Substitutions
Swap in bulgur for quinoa for a more classic Mediterranean taste but remember bulgur is not gluten-free. Try vegan feta or simply leave out the cheese for a dairy-free version. If pistachios are not available, roasted almonds or sunflower seeds offer great crunch and nutty notes.
Serving Suggestions
This salad is filling on its own but pairs beautifully next to grilled chicken or fish. Try serving it atop greens for an extra hearty bowl. For entertaining, scoop it into lettuce cups for a fresh party appetizer.
Save to Pinterest Enjoy this fresh and satisfying Jennifer Aniston Salad whether for lunch, dinner, or a healthy potluck dish. It is sure to become a go-to favorite that vanishes from the table every time.
