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Colorful quinoa salad with chickpeas, cucumbers, feta, mint, pistachios, and lemon wedge in a white bowl

Jennifer Aniston Salad Recipe

This vibrant, protein-packed Jennifer Aniston Salad went viral for a reason—it's not only flavorful and fresh, but also easy to prepare and wonderfully versatile. Originally said to be Jennifer Aniston’s go-to lunch on the set of Friends, this dish features a nourishing base of quinoa (or bulgur), creamy chickpeas, crisp cucumbers, fresh herbs, tangy feta, and crunchy pistachios, all tied together with a bright lemon-olive oil dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup   quinoa or bulgur wheat uncooked
  • 15 oz (1 can) chickpeas rinsed and drained
  • 1 cup  cucumber chopped
  • 1/2 cup  red onion chopped
  • 1/3  cup  fresh parsley chopped
  • 1/4  cup  fresh mint chopped
  • 1/2 cup  crumbled feta cheese
  • 1/4  cup  roasted unsalted pistachios chopped
  • 1/4  cup  olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey or maple syrup optional, for balance
  • Salt and pepper to taste

Equipment

  • Medium saucepan to cook quinoa or bulgur
  • Large mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Citrus juicer optional but helpful
  • Salad tongs or mixing spoon

Method
 

  1. Cook the grain: Rinse 1 cup quinoa or bulgur under cold water. Cook according to package instructions. For quinoa: Combine with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it cool completely.
    Prep the veggies and herbs: While the quinoa cools, finely chop the cucumber, red onion, parsley, and mint.
    Cooked quinoa served in a wooden bowl with a spoon, placed on a blue cloth.
  2. Assemble the salad: In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, chopped cucumber, red onion, parsley, and mint.
    Add flavor: Pour in the olive oil and lemon juice. Add honey or maple syrup if using. Season with salt and pepper to taste.
    Bowl filled with chopped cucumber, red onion, chickpeas, quinoa, mint, and parsley, prepped for a fresh salad
  3. Finish and toss: Add crumbled feta and pistachios last. Gently toss everything to combine. Adjust seasoning as needed.
    Serve or chill: Serve immediately or refrigerate for 30 minutes to let the flavors meld. This salad stores well in the fridge for up to 3 days.
    Close-up of a quinoa salad with chickpeas, cucumber, feta, dill, and chopped pistachios

Video

Notes

Nutrient Amount (per serving ~300g)
Calories 410 kcal
Carbohydrates 42g
Protein 12g
Total Fat 22g
Saturated Fat 5g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Trans Fat 0g
Cholesterol 15mg
Sodium 320mg
Potassium 460mg
Fiber 7g
Sugar 4g
Vitamin A 750 IU
Vitamin C 14mg
Calcium 140mg
Iron 3.1mg

Cooking Tips

Let the grains cool fully before mixing to avoid wilting the herbs and melting the cheese.
  • Make it vegan: Skip the feta or replace with a plant-based version.
  • Meal prep tip: Keep dressing and pistachios separate until serving to retain crunch.
  • Add protein: Top with grilled chicken, salmon, or tofu for a more filling meal.