This take on the viral Jennifer Aniston quinoa salad recipe is a meal prep star. Make it on the weekend, and serve it up all week long. It has a Middle Eastern/Mediterranean vibe with crunchy pistachios, briny feta, and fresh parsley and mint, plus a simple lemon dressing that keeps it light and bright. You get all the fiber, protein, and healthy fats you need to stay full and it’s so good, you’ll want to make it on repeat! {Gluten-free & Vegetarian}
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Jennifer Aniston Salad Recipe with Chickpeas and Quinoa
Legend has it that Jennifer Aniston (and her cast members) enjoyed this viral recipe on the set of Friends for ten years! Although there are lots of variations out there, Jennifer herself has clarified what should and shouldn’t go in this doctored cobb salad.
Personally, I’ve tweaked this recipe to make it work for my tastes, ditching the turkey bacon and adding more chickpeas.
The result is the perfect salad – a simple, throw-it-together mixture that tastes even better as the flavors develop in the fridge overnight. You get plenty of protein, fiber, and healthy fats, plus the aromatic, cleansing notes from the fresh herbs and red onion. It’s everything you want a salad to be and more!
Why We Love The Famous Jennifer Aniston Salad Recipe
- Meal prep all-star you can easily prep on the weekend and savor all week
- Naturally vegetarian and easily vegan
- Perfect meal-in-a-bowl for those busy times of year
- Protein-packed salad loaded with plant-based protein and fiber to keep you going
- Relies on super simple ingredients that won’t break the bank (plus a couple of splurges, like pistachios and feta)
- Light, refreshing flavor profile
- The whole thing comes together in one big bowl (no need to make the dressing separately if you don’t want to)
Ingredient Notes
- Extra virgin olive oil: Used as the base of the dressing. Helps provide some extra healthy fats.
- Fresh lemon juice: This is part of the dressing, so you want to make sure the lemon juice is really fresh!
- Cooked quinoa: Any color will work. Just make sure it has cooled completely before combining it with the remaining ingredients. You can rinse the quinoa under cold water (in a fine-mesh strainer) to speed up the process. I usually like to cook mine in vegetable broth for extra flavor.
- Canned garbanzo beans: Use no salt added garbanzo beans to keep the sodium in check.
- English cucumber: You don’t have to peel it.
- Feta cheese: For a creamy, salty note.
- Pistachios: These are my favorite part! Feel free to sub Marcona almonds for more of a Mediterranean vibe or try sunflower seeds or pumpkin seeds to keep it nut-free.
- Red onion: I love the sharpness you get from red onion, so definitely don’t skimp.
- Fresh herbs: Fresh flat-leaf parsley and fresh mint work with the flavors in this salad perfectly, but you can play around with other options. Try green onion, cilantro, or chives for a different flavor profile.
Step-by-Step Instructions
- Whisk together the dressing in a small bowl or measuring cup until well combined, or shake it together in a jar.
- Add all salad ingredients to a large bowl.
- Add the dressing and toss until all ingredients are well coated.
- Serve immediately or cover and refrigerate until ready to serve. If making ahead, for the best presentation, add parsley and mint just before serving.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Be sure to rinse the quinoa prior to cooking to avoid any soapy or bitter taste.
Storage Guidelines
For meal prepping, be sure to let the quinoa cool completely before combining everything. Then, store in an airtight container or transfer individual portions into your favorite meal prep containers and refrigerate for 3-4 days. Eat cold from the fridge or serve at room temperature.
Serving Suggestions
This quinoa chickpea salad can act as a complete meal on its own, or, if you’d like, feel free to pair it with some extra protein (grilled chicken, shrimp, salmon) or over a bed of thinly sliced romaine lettuce or baby spinach.
It’s also totally scoopable, so try eating it with pita chips or even wrapped in a pita with a little tzatziki sauce or hummus to change it up.
Recipe Variations
- Add more protein: Add diced grilled chicken breast or shrimp.
- Make it vegan: Replace the feta with vegan feta. The rest is naturally vegan!
- Try a different grain: Quinoa is really the perfect grain for cold salads, but you can also experiment with bulgur wheat or brown rice too.
- Sweeten it up: Add a little maple syrup to the dressing for a slightly sweeter flavor.
More Quinoa Salad Recipes
- Greek Quinoa Salad
- Mexican Quinoa Salad
- Copycat Costco Quinoa Salad Recipe
- Quinoa Salad with Pomegranate
- Grape Quinoa Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Viral Jennifer Aniston Quinoa Salad Recipe with Chickpeas
Ingredients
- 1/4 cup olive oil
- 5 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 cups cooked quinoa (or bulgur)
- 1 (19 oz) can no salt-added chickpeas, rinsed and drained
- 2 cups diced English cucumber
- 3/4 cup crumbled feta cheese
- 1/2 cup salted pistachios, chopped
- 1/2 cup finely chopped red onion
- 1/2 cup chopped flat-leaf parsley
- 1/3 cup chopped fresh mint
Instructions
- Whisk together the dressing in a small bowl or measuring cup until well combined, or shake it together in a jar.
- Add all salad ingredients to a large serving bowl. Add the dressing and toss until all ingredients are well coated. Serve immediately or cover and refrigerate until ready to serve. If making ahead, for the best presentation, add parsley and mint just before serving.
Notes
- Be sure to rinse the quinoa prior to cooking to avoid any soapy or bitter taste.
- I also like to cook my quinoa in reduced sodium vegetable broth or chicken broth to infuse some extra flavor into the quinoa.
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