The Jennifer Aniston Salad
Fresh and flavorful Jennifer Aniston salad with quinoa, chickpeas, crunchy veggies, herbs, pistachios, and feta tossed in a bright lemon vinaigrette.
Ingredients
Salad Dressing
Salad
- 2 cups cooked quinoa , or bulgar
- 15 ounces chickpeas (1 can), drained and rinsed
- 1 small cucumber , diced (about 1 cup)
- ⅓ cup red onion , finely chopped
- ⅓ cup fresh Italian parsley , finely chopped
- ½ cup fresh mint leaves , finely chopped
- ½ cup roasted pistachios , finely chopped
- ½ cup crumbled feta cheese
Optional: Add cooked, chopped chicken, avocado, red bell pepper
Instructions
Dressing
- In a small bowl, combine 2 teaspoons lemon zest, 1/3 cup lemon juice, 1/4 cup olive oil, 1 Tablespoon honey, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk well. Dressing may be prepared up to 3 days in advance.
Salad
- Prepare quinoa according to package instructions. I have found that 3/4 cups dry makes about 2 cups cooked. Quinoa may be prepared up to 3 days in advance.
- In a large bowl, combine all the salad ingredients and add salt and pepper to taste. You may also add more lemon juice, if you like. Toss to mix.
- Re-whisk the dressing and pour over the salad. Toss until well coated.
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 291kcal, Carbohydrates: 32g, Protein: 10g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 8mg, Sodium: 342mg, Potassium: 424mg, Fiber: 7g, Sugar: 7g, Vitamin A: 447IU, Vitamin C: 12mg, Calcium: 107mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
