This post may contain affiliate links. Please read our disclosure policy.
The famous Jennifer Aniston Salad is a hearty, flavorful salad recipe made with a base of quinoa and chickpeas, and loaded with cucumber, red onion, fresh herbs, tangy feta, chopped pistachios, and tossed in a simple lemon vinaigrette.
The Jennifer Aniston salad, also called the “Rachel Salad,” is rumored to be the lunch that Jennifer Aniston ate every day on the set of the TV show Friends. I’ve been making this salad consistently now because I love all the flavor and texture of it. It also fills me up, so it makes for a great lunch option.
To make this salad a well-rounded meal, I like to serve it with some grilled chicken, like this honey mustard grilled chicken or this grilled chimichurri chicken.
Recipe Overview
Tips from my kitchen
Before you get started
- To cool the quinoa quickly: You will want to use quinoa that has been cooled in this recipe. If you’re cooking the quinoa just before making the salad, you can transfer it to a bowl place it in the freezer, and toss occasionally until cooled.
- To take the bite out of the onions: If onions are a bit strong for your taste, soak them in a small bowl with cold water while you prep the other ingredients.
- Add the dressing just before serving: To keep the salad fresh, it’s best to toss the salad in the dressing just before serving.
- Chop the veggies small and try to make them the same size.
Frequently asked questions
This salad will last up to 5 days in the fridge. I do not recommend freezing. The best taste and texture will be by day 3.
Other crumbly cheeses will work like Cotija, Goat Cheese, Queso Fresco, and Ricotta Salata.
If you do not have some fresh herbs handy, you can use dried herbs. It will not taste the same, and the flavor profile will change, but it will still work.
Ingredients Needed
You will fall in love with the taste and texture of this salad. I love it so much and even my kids love it too. From the tasty vinaigrette to the crisp cucumber, fresh herbs, and crunch from pistachios, every bite gets better than the next. Here’s everything you’ll need to make it. Full measurements are listed further down in the recipe card.
- Quinoa: This protein-packed, gluten-free grain makes this dish filling and satisfying.
- Chickpeas: A great source of plant-based protein in this vegetarian salad. Canned will work just fine.
- Cucumber: I recommend English cucumbers because they are sweeter and contain very few seeds.
- Red onion: Adds color and a delicious depth of flavor.
- Herbs: A combination of fresh parsley, mint leaves, and dill really elevates this dish.
- Pistachios: Use roasted, shelled pistachios for the best flavor and a nice crunch.
- Cheese: Creamy feta cheese adds tang, and is a great complement to the other flavors in the salad.
- Salt & pepper
- For the dressing: The homemade vinaigrette is a simple mix of lemon juice, lemon zest, apple cider vinegar, maple syrup, olive oil, salt, & pepper.
How To Make Jennifer Aniston Salad
Below is an overview and tips on how to make this salad perfectly every time.
1️⃣ Chop the veggies and cook quinoa
Prepare and chop all the ingredients. Cook the quinoa and get ready to set up the salad.
✏️ I would start with the quinoa first, and while that’s cooking, chop and get the veggies ready. You can also cook the quinoa the day before.
✏️ Chop the veggies small and try to chop them the same size.
2️⃣ Assemble the bowl and make the dressing
To a large bowl, add the cooked quinoa, chickpeas, cucumber, onion, and finely chopped fresh herbs. To a small jar, add all the dressing ingredients and shake to emulsify.
✏️ Consider making the dressing the day before and storing it in the fridge until ready to use.
3️⃣ Pour dressing over the salad
Drizzle the salad with the dressing and toss to combine.
4️⃣ Garnish and Serve
Top with the pistachios and feta cheese and season to your taste, if needed.
✏️ You can use other crumbly cheese instead of feta cheese. Some have suggested adding bacon bits to this salad. So that’s also an option.
Pin this now to find it later
Pin ItPossible Variations
Salads like this one are easy to customize to your taste preference and what you have available. Here are some options if you would like to change it up.
- Add greens: You can use this recipe as a topper over baby spinach leaves, mixed greens, or chopped romaine. Or you could simply mix in a handful of chopped greens to this salad.
- Change up the grain: Many recipes for the Jennifer Aniston salad use bulgur instead of quinoa. It’s similar to quinoa, but it has less protein, and it is not gluten-free.
- Cheese: Feel free to swap the feta cheese with goat cheese, blue cheese, gorgonzola cheese, Cotija, or shredded mozzarella.
- Nuts: If you don’t have roasted pistachios on hand, try almonds, pecans, or walnuts.
- More protein: Add grilled chicken or shrimp for a boost in protein!
Storage Recommendations
- Storing: This salad will keep well for about 4-5 days in an airtight container in the refrigerator. I do not recommend freezing.
- Making ahead: You can chop the salad ahead, make the dressing ahead, like the day before, along with cooking the quinoa, and then assemble when ready to serve.
Jennifer Aniston Salad
Video
Ingredients
- 2 cups cooked quinoa
- 15 ounces chickpeas, one can, drained and rinsed
- 1 English cucumber, diced
- 1 small red onion, finely diced
- 1/2 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint leaves, leaves picked and finely chopped
- 1/4 bunch fresh dill, minced
- 1/2 cup roasted and shelled pistachios, chopped
- 1 cup crumbled feta cheese
- Kosher salt and pepper, to taste
Dressing:
- zest and juice of 1 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- Kosher salt and pepper, to taste
Instructions
- Cook the quinoa and chop all the salad ingredients.
- To a large bowl, add the 2 cups cooked quinoa, 15 ounces chickpeas, 1 English cucumber (chopped), 1 small red onion (diced), and finely chopped fresh herbs (1/2 bunch fresh parsley, 1/2 bunch fresh mint leaves, and 1/4 bunch fresh dill)
- To a small jar, add all the dressing ingredients and shake to emulsify. (zest and juice of 1 lemon, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1/4 cup olive oil, and Kosher salt and pepper)
- Drizzle the salad with the dressing and toss to combine.
- Top with the 1/2 cup roasted and shelled pistachios and 1 cup crumbled feta cheese and season with more Kosher salt and pepper if needed.
Notes
- This will keep well for about 3-5 days in an airtight container in the refrigerator.
- You can cook the quinoa the day before to save on time.
- Fresh herbs are preferred over dried herbs for this salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salad Recipes
- Grilled Chicken Apple Spinach Salad
- Italian Kale Salad Jar
- Big Mac Salad
- Santa Fe Grilled Chicken Salad
- Healthy Chicken Taco Salad
- Chickpea and Feta Salad
- Chicken Arugula Salad
Popular Recipes
- Homemade Beef Stew
- Creamy Chicken Enchilada Soup
- Stuffed Bell Peppers
- Tuscan Chicken Soup
- Asparagus Stuffed Chicken Breast
- Baked BBQ Chicken Breast
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
Super delicious we try it
This was amazing and filling. Perfect salad recipe. Thanks