How to Make the Viral Jennifer Aniston Salad Recipe

Name: How to Make the Viral Jennifer Aniston Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups vegetable broth or chicken broth; 1 cup dry quinoa {or bulgur wheat}; 1 -1 5 ounce can chickpeas (drained and rinsed); 1 small red onion, (diced); 1 large english cucumber (diced); 1/2 cup fresh mint leaves (finely chopped); 1/2 packed cup fresh parsley (finely chopped); 3 tablespoon dill (minced); 1/2 cup roasted (salted pistachios, chopped); 4 ounces feta cheese (crumbled); salt and pepper (to taste); 1/2 cup extra virgin olive oil; 2 lemons (juiced + zest of 1/2 the lemon); 1-2 tablespoons honey; salt & pepper to taste; optional: 1 teaspoon sumar or za'atar

This Jennifer Aniston Salad is a fresh, flavorful addition to any meal-prep routine. Loaded with nutrient-dense ingredients like quinoa, chickpeas, cucumbers, fresh herbs, and crunchy pistachios, all tossed in a lemon-honey dressing, it’s no wonder this has become a favorite. Not only is it gluten-free, but it also brings a Mediterranean flair that’s light yet satisfying.

Prep10 min
Cook10 min
Total20 min
Makes4 servings
Calories652

Ingredients

4 servings

2 cups vegetable broth or chicken broth
1 cup dry quinoa {or bulgur wheat}
1 -1 5 ounce can chickpeas (drained and rinsed)
1 small red onion, (diced)
1 large english cucumber (diced)
1/2 cup fresh mint leaves (finely chopped)
1/2 packed cup fresh parsley (finely chopped)
3 tablespoon dill (minced)
1/2 cup roasted (salted pistachios, chopped)
4 ounces feta cheese (crumbled)
salt and pepper (to taste)

For the dressing:

1/2 cup extra virgin olive oil
2 lemons (juiced + zest of 1/2 the lemon)
1-2 tablespoons honey
salt & pepper to taste
optional: 1 teaspoon sumar or za'atar

Method

1
In a medium saucepan add the vegetable broth or chicken broth and bring to a boil over medium heat.
2
Turn the heat to low, place a lid on the pot and simmer until the quinoa is tender and the liquid is absorbed, for about 10- 15 minutes.
3
Use a fork to fluff the cooked quinoa and add to a large mixing bowl to cool. Once the quinoa is cool cover the quinoa and chill in the refrigerator.
4
Add the chickpeas, red onion, cucumbers, mint, parsley, dill, pistachios and feta cheese and mix well.
5
In a salad dressing container or mason jar add the olive oil, lemon juice, honey and mix well. Add salt and pepper to taste and the optional sumac or za'atar.
6
Pour half of the dressing over the salad and mix well. Taste and add more dressing to your liking. Serve or store in an air tight container for up to 4 days.

Notes

Cool the quinoa completely in the fridge before mixing it with the other ingredients. Warm quinoa can wilt the fresh herbs and make the salad soggy faster. Rinse the quinoa well before cooking to remove its natural coating, which can taste bitter if skipped. If you aren't serving the salad right away, add only half of the dressing and save the rest to toss in right before serving. Store in an airtight container in the fridge for up to 4 days. The quinoa absorbs the dressing as it sits, so add a splash of olive oil and lemon juice, or the reserved dressing, before serving leftovers. You can sub the pistachios with sliced almonds, pine nuts, sesame seeds, or walnuts. You can leave the feta cheese out or use goat cheese instead.