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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 8 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 Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Main Course, Salad
Cuisine: American, Greek
Diet: Gluten Free, Vegetarian
Skill Level: Beginner
Servings: 6 servings
Author: Rena Awada

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 salad takes about 20 minutes to put together when you have cooked quinoa ready to go. If you're starting with dry quinoa, allow extra time to cook and cool it.
  • Serving size: About 1½ cups
  • 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: 1.5cups | 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