The Jennifer Aniston Salad

This viral Jennifer Aniston salad is packed with protein from quinoa and chickpeas and tossed with crunchy cucumber, fresh herbs, and a bright lemon vinaigrette. Finished with pistachios and feta, it’s fresh, simple and perfect for a healthy lunch or meal prep!

This post may contain affiliate links. Read disclosure policy.

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Quinoa: Quinoa, cooked and cooled. This is a simple way to add protein to the salad, bulgur could also be used.
• Chickpeas: One can garbanzo beans that has been drained and rinsed.
• Cucumber: This adds a fresh taste with a small crunch. Salad cucumbers or Persian cucumbers are less watery.
• Red onion: This adds a bite to the salad. You could also use green onions for a milder taste.
• Fresh herbs: Fresh parsley and fresh mint are my choice, but other herbs such as fresh dill, basil or cilantro are also great to use.
• Roasted pistachios: Roasted nuts add additional flavor and crunch. Could use roasted salted almonds or candied cashews instead.
• Feta cheese: Adds a briny, salty taste with a touch of creaminess.
• Dressing: Although there was no dressing mentioned in Jen’s post, a lemon dressing with fresh lemon zest, lemon juice, olive oil, Dijon mustard, honey, salt and pepper pairs perfectly with the salad.

How to Make the Jennifer Aniston Salad

In a large bowl, combine all the salad ingredients and add salt and pepper to taste. 

In a small bowl, combine lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk well to combine then pour desired amount over salad and toss to combine.

Recipe Tips

• Amount of dry quinoa: I have found that 3/4 cups dry quinoa makes about 2 cups cooked.
• Cook then cool quinoa. To cool quinoa quickly, spread it out on a baking sheet in a thin layer and place it in the fridge for 10–15 minutes. This helps release the steam fast so the grains stay fluffy and don’t make the salad soggy.
• Additional flavor. Instead of cooking the quinoa in water use chicken broth (or vegetable broth to keep this salad vegetarian).
• Soak red onion in cold water. If you are sensitive to the sharp bite of a red onion, soak in cold water for 10 minutes, drain then add to the salad. This will really tame the flavor.
• Top with nuts last: To prevent pistachios from losing their crunch, add just before serving.

Variations

• Grain: Swap quinoa for brown rice or farro.
• Beans: I love the texture of garbanzo beans in this recipe but cannellini or lentils are great, too.
• Nuts: For a nut-free salad try roasted sunflower seeds or roasted pumpkin seeds.
• Cheese: Goat cheese would be a creamy addition! Or omit the cheese and add sliced avocado.
• Amp the protein: Add shredded chicken or top it with grilled shrimp skewers or baked salmon before serving.