Dinner

Easy Jennifer Aniston Salad Recipe

Name: Easy Jennifer Aniston Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup Quinoa (uncooked); 2 cups Water; 15 oz Chickpeas (drained and rinsed); 1/2 cup Pistachios (chopped); 1/2 cup Parsley (chopped); 1 cup Cucumber (chopped); 1/3 cup Red onion (chopped); 1/2 cup Mint (chopped); 1/2 cup Feta cheese (crumbled); 1 Lemon (medium, juiced); 1/4 cup Olive oil; Kosher salt (to taste); Black pepper (to taste)

ByHarper Ellington November 9, 2025November 9, 2025

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Introduction

This Easy Jennifer Aniston Salad is a fresh and vibrant dish perfect for a light lunch or a healthy side. Packed with protein-rich quinoa and chickpeas, along with bright herbs and tangy feta, it offers a delightful combination of textures and flavors.

A close-up view of a white fluted bowl filled with a quinoa salad that has three main layers mixed together: fluffy, small, yellow-beige quinoa grains form the base; scattered throughout are green cucumber chunks with dark green skin, chickpeas in pale tan, and finely chopped dark green herbs; small pieces of purple-red onion add a touch of color contrast. The salad looks fresh with a slightly moist texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Quinoa (uncooked)
2 cups Water
15 oz Chickpeas (drained and rinsed)
1/2 cup Pistachios (chopped)
1/2 cup Parsley (chopped)
1 cup Cucumber (chopped)
1/3 cup Red onion (chopped)
1/2 cup Mint (chopped)
1/2 cup Feta cheese
1 Lemon (medium, juiced)
1/4 cup Olive oil
Kosher salt (to taste)
Black pepper (to taste)

Instructions

Step 1: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine quinoa and water in a saucepan and bring to a boil.
Step 2: Reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Fluff with a fork and let cool while preparing other ingredients.
Step 3: In a large bowl, combine cooled quinoa, chickpeas, chopped pistachios, parsley, mint, red onion, cucumber, and crumbled feta cheese.
Step 4: Add olive oil, lemon juice, salt, and black pepper to the bowl.
Step 5: Mix everything gently using two wooden spoons. Taste and adjust seasoning if needed. Serve and enjoy!

Tips & Variations

For a nut-free version, substitute pistachios with toasted sunflower seeds or omit them entirely.
Add cherry tomatoes or bell peppers for an extra burst of color and flavor.
Use fresh lemon juice and high-quality olive oil for the best taste.
To make it vegan, omit the feta or use a plant-based cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best served chilled or at room temperature. Avoid freezing, as the texture may change.

How to Serve

A clear glass bowl filled with a mixed salad showing a large layer of small, pale yellow quinoa grains combined evenly with chickpeas, chopped green herbs, diced cucumbers, small pieces of red onion, and flecks of green leafy vegetables. The textures are soft and grainy with occasional crunchy bits from the vegetables. The bowl is placed on a white marbled surface with a dark fabric partially visible nearby, and a white container blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, couscous, bulgur, or farro can be substituted, but cooking times and water ratios will vary.

Is this salad suitable for meal prep?

Absolutely! It keeps well in the fridge and makes a nutritious, ready-to-eat meal for several days.