Description
Jennifer Aniston’s favorite salad brings Mediterranean freshness to your table with crisp quinoa, herbs, and cucumber. Her signature recipe offers a light, protein-packed meal that delights with clean, simple ingredients and bold flavors you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup cooked quinoa (or bulgur)
- 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
Vegetables and Herbs:
- ½ cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
Seasoning and Nuts:
- ¼ cup pistachios, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Select quinoa or bulgur as your base grain, preparing it according to package guidelines or traditional soaking methods, ensuring a fluffy, light texture and allowing it to cool completely to room temperature.
- Finely dice fresh cucumber into uniform, small cubes to provide crisp texture and refreshing element to the salad mixture.
- Mince red onion into delicate, thin slivers to distribute sharp, aromatic flavor throughout the dish without overwhelming other ingredients.
- Chop fresh parsley and mint leaves with precision, releasing their vibrant herbal essence and contributing bright, verdant notes to the overall composition.
- Gently fold chickpeas into the grain mixture, ensuring even distribution and adding protein-rich substance to the salad base.
- Crumble premium feta cheese into irregular chunks, allowing for creamy pockets of tangy flavor throughout the preparation.
- Toast pistachios lightly to enhance their nutty profile, then roughly chop to provide textural contrast and depth to the salad.
- Craft a zesty vinaigrette by whisking together extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and cracked black pepper until emulsified.
- Delicately toss all ingredients together, ensuring each component is lightly coated with the citrusy dressing without becoming overly saturated.
- Serve immediately for optimal freshness, or refrigerate for up to three days to allow flavors to meld and intensify.
Notes
- Choose quinoa for a gluten-free option that provides complete protein and boosts nutritional value.
- Rinse quinoa thoroughly before cooking to remove bitter coating and enhance its natural nutty flavor.
- Substitute feta with dairy-free alternatives like nutritional yeast or vegan cheese crumbles for plant-based diets.
- Toast pistachios lightly before adding to intensify their rich, earthy taste and create a deeper crunch in the salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 215
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg