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5
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5
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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.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course, Salad
Cuisine:
American, Greek
Diet:
Gluten Free, Vegetarian
Servings:
4
servings
Author:
Rena
Equipment
Large Salad Bowl
cutting board
Sharp Chef's knife
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:
1
serving
|
Calories:
456
kcal
|
Carbohydrates:
35
g
|
Protein:
14
g
|
Fat:
30
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
33
mg
|
Sodium:
1605
mg
|
Potassium:
548
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
932
IU
|
Vitamin C:
15
mg
|
Calcium:
253
mg
|
Iron:
3
mg