Description
Indulge in the vibrant flavors of the Jennifer Aniston Salad, a delightful dish that effortlessly combines freshness and nutrition. This salad features a base of fluffy quinoa and hearty chickpeas, tossed with crisp vegetables and aromatic herbs, all drizzled with a zesty lemon dressing. Perfect for a light lunch or as a stunning side dish at gatherings, it’s not just delicious—it’s also packed with plant-based protein and gluten-free too. The combination of textures, from crunchy pistachios to creamy feta cheese, makes every bite an experience. Elevate your meal prep with this versatile salad that can be enjoyed any time of year.
Ingredients
Scale
- 1 cup dry quinoa
- 15 oz can chickpeas (drained and rinsed)
- 1 English cucumber (chopped)
- 1/2 small red onion (minced)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup fresh mint leaves (chopped)
- 1/2 cup roasted salted pistachios (chopped)
- 4 oz crumbled feta cheese
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring 2 cups of chicken or vegetable stock to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Remove from heat and let cool.
- While quinoa cools, chop the cucumber and mince the red onion. Finely chop the parsley and mint.
- In a mixing bowl, combine cooked quinoa, chickpeas, cucumber, onion, parsley, mint, pistachios, and feta cheese. Season with salt and pepper.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper for the dressing.
- Pour dressing over the salad mixture and toss gently until well combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg