Jennifer Aniston Salad
A hearty, flavorful recipe made with a base of quinoa and nutty chickpeas, and loaded with cucumber, red onion, fresh herbs, tangy feta, chopped pistachios, and tossed in a simple lemon vinaigrette.
Servings: 4 servings
Ingredients
- 2 cups cooked quinoa
- 1 (15 oz) can chickpeas 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 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 cup olive oil
- Kosher salt and pepper to taste
Instructions
- 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.
- Drizzle the salad with the dressing and toss to combine.
- Top with the pistachios and feta cheese and season to your taste, if needed.
Video
Notes
This will keep well for about 3-4 days in an airtight container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 35g | Protein: 14g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 33mg | Sodium: 1605mg | Potassium: 548mg | Fiber: 5g | Sugar: 7g | Vitamin A: 932IU | Vitamin C: 15mg | Calcium: 253mg | Iron: 3mg