Jennifer Aniston Salad
This viral Mediterranean-style quinoa salad combines crisp cucumber, soft chickpeas, fragrant fresh herbs, and toasted pistachios tossed in a bright lemon dressing.
Equipment
- large bowl
- Small jar
Ingredients
Salad
- 2 cups cooked quinoa
- 15 ounces chickpeas, one can, drained and rinsed
- 1 English cucumber, diced
- 1 small red onion, finely diced
- 1/2 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint leaves, leaves picked and finely chopped
- 1/4 bunch fresh dill, minced
- 1/2 cup roasted and shelled pistachios, chopped
- 1 cup crumbled feta cheese
- Kosher salt and pepper, to taste
Dressing
- zest and juice of 1 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- Kosher salt and pepper, to taste
Instructions
- Prepare the quinoa, then let it cool completely while you dice the cucumber and onion and chop the parsley, mint, and dill. The quinoa should feel cool and separate into fluffy grains rather than clumping or giving off steam.
- Combine the cooled quinoa, drained chickpeas, diced cucumber, drained red onion, parsley, mint, and dill in a large bowl. The mixture should look evenly scattered with green herbs and crisp cucumber throughout.
- Add the lemon zest and juice, apple cider vinegar, maple syrup, olive oil, kosher salt, and pepper to a small jar, then seal and shake firmly. The dressing should look slightly cloudy and unified, with no thick layer of oil sitting apart.
- Pour the dressing over the quinoa mixture and toss gently until the grains and chickpeas are coated. The salad should glisten lightly without pooling dressing at the bottom of the bowl.
- Finish with the chopped pistachios and crumbled feta, then taste and adjust with kosher salt and pepper if needed. The final bowl should have visible feta crumbles and crunchy pistachio pieces on top.
Notes
Onion tip: Soak diced red onion in cold water for 10 minutes and drain well to remove raw sharpness while keeping its crisp texture.
Texture tip: Let the quinoa cool completely before assembling so it does not wilt the fresh herbs or soften the cucumber.
Serving tip: Store pistachios and feta separately and scatter them over individual portions right before serving to keep maximum crunch.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.