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top view green salad with chickpeas topped with crumbled cheese in a wooden round bowl
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5 from 5 votes

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 Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Main Course, Salad
Cuisine: American, Greek
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Rena

Equipment

  • Large Salad Bowl
  • cutting board
  • Sharp Chef's knife

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.
    Chopped herbs, cucumber and red onion.
  • 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)
    Herbs, cucumber, quinoa, chickpeas and pistachios added to a large wooden bowl.
  • 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.
    Pouring a lemon vinaigrette over a large salad.
  • 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.

Video

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

Serving: 1serving | Calories: 420kcal | Carbohydrates: 43g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 1075mg | Potassium: 571mg | Fiber: 9g | Sugar: 8g | Vitamin A: 641IU | Vitamin C: 11mg | Calcium: 203mg | Iron: 4mg