Jennifer Aniston Salad
Jennifer Aniston Salad is a crisp quinoa salad with chickpeas, cucumber, fresh herbs, feta, pistachios, and a lemon honey dressing that tastes bright and satisfying. It is a dependable make-ahead lunch or summer side that stays fresh in the fridge and works well for vegetarian salad bowls.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Cutting Board
- Chef's Knife
- Large mixing bowl
- Whisk
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa rinsed
- 15 oz canned chickpeas drained and rinsed
- 1 English cucumber chopped
- 1/2 small red onion minced
- 1/2 cup fresh parsley packed and finely chopped
- 1/2 cup fresh mint leaves loosely packed and finely chopped
- 1/2 cup roasted salted pistachios chopped
- 1 cup crumbled feta cheese about 4 oz
- salt and pepper to taste
- 1/2 cup fresh lemon juice from about 3 to 4 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- salt and pepper to taste
Instructions
- Rinse the quinoa under cool water, then add it to a saucepan with the stock.
- Bring to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed.
- Remove from heat and let the quinoa rest covered for 5 minutes before fluffing with a fork.
- Let the quinoa cool completely so it does not wilt the herbs or cucumber.
- Whisk lemon juice, olive oil, honey, salt, and pepper in a small bowl.
- Combine quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta in a large bowl.
- Pour the dressing over the salad, toss gently, chill for 20 minutes, and adjust seasoning before serving.
Notes
Storage: Store the salad in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freezing is not recommended because cucumber, herbs, and feta lose their fresh texture.
Reheating: Serve this salad chilled or at room temperature; reheating is not needed after assembly.
Expert Tips: Cool the quinoa fully before mixing so the herbs stay bright and the cucumber stays crisp.
Meal Prep: Keep pistachios separate until serving if you want them to stay crunchy for several days.
Variations: Swap quinoa with couscous or bulgur, add grilled chicken, or use dairy-free feta if needed.