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–+ servings
A large spoon scooping up some of the Jennifer Anniston quinoa salad.
Course Salad, Side Dish

Viral Jennifer Aniston Quinoa Salad Recipe with Chickpeas

By: Elysia Cartlidge
Servings 6 servings
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}
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1/4 cup olive oil
  • 5-6 tablespoons lemon juice (juice of about 2 lemons)
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups cooked quinoa* (or bulgur)
  • 1 (15 oz) can no salt-added chickpeas, rinsed and drained
  • 2 cups diced English cucumber
  • 1 cup crumbled feta cheese
  • 1/2 cup salted pistachios, roughly chopped
  • 1/4 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. Season to taste.
  • 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.
  • *you can also sub in 1 cup dry orzo cooked according to package directions in some water or broth instead of quinoa to switch it up.
  • If you plan to make this salad ahead of time and eat it over a few days, you may wish to store the cucumbers separately and add them as you serve to keep them more fresh and crisp. 

Nutrition

Calories: 318kcalCarbohydrates: 32gProtein: 14gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 3mgSodium: 587mgPotassium: 446mgFiber: 7gSugar: 5gVitamin A: 622IUVitamin C: 15mgCalcium: 71mgIron: 3mg
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