Looking for a fresh, filling, and ridiculously tasty salad that’s perfect for lunch, dinner or meal prep? This Jennifer Aniston Salad has gone viral for good reason – it’s packed with protein, full of flavour, and comes together in no time. Think: crunchy pistachios, creamy feta, zingy lemon dressing and fluffy quinoa – yep, it’s that good!
If you're into this kind of wholesome goodness, you’ll also love my Halloumi & Pumpkin Salad or this nourishing Cypriot Grain Salad.
This salad is inspired by the one Jennifer Aniston reportedly ate every day on the set of Friends – and whether or not that’s 100% true, I can confirm it’s seriously delicious.
It’s fresh, healthy, and full of texture. The combo of quinoa, chickpeas, cucumber, herbs, and feta gives it a Middle Eastern-Mediterranean vibe that keeps you coming back for more. It’s brilliant for work lunches, light dinners, or paired with grilled chicken or salmon.
Want more feel-good salads like this? Try my Pesto Tortellini Pasta Salad or Crispy Rice Salad.
Why You're Going To Love This Recipe
- So easy to make – just cook quinoa, chop a few fresh ingredients and toss it all together
- Meal-prep friendly – lasts up to 4 days in the fridge
- Packed with flavour – fresh herbs, creamy feta and lemon dressing = magic
- High in protein – with both quinoa and chickpeas
- Versatile – enjoy it as-is or bulk it up with grilled meat or tofu
Jump to:
Salad Ingredients
Here’s what you’ll need to make this wholesome salad. Only the ingredients that need a little explanation are listed below:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Quinoa – rinse well before cooking to remove bitterness
- Chickpeas – use canned, drained and rinsed
- Feta – choose a soft, creamy feta (marinated or Danish-style works beautifully)
- Pistachios – toasted, unsalted pistachios add crunch and richness
- Fresh herbs – parsley and mint are essential for flavour and freshness
Substitutions
- Gluten-Free – this salad is naturally gluten-free
- Vegan – simply leave out the feta or use a vegan alternative
- Nut-Free – swap pistachios for sunflower or pumpkin seeds
- Grain Swap – replace quinoa with couscous, brown rice or bulgur wheat
How To Make The Jennifer Aniston Salad
This salad is easy enough to throw together, even on a busy weekday. Here’s how to make it:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Cook the quinoa: Rinse 1 cup quinoa and place in a saucepan with 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Let stand (covered) for 10 minutes, then fluff with a fork.
- Step 2: Chop and prep: While the quinoa cools, chop cucumber, herbs and red onion. Drain the chickpeas and crumble the feta.
- Step 3: Mix the dressing: Shake lemon juice, olive oil, salt and pepper in a jar until combined.
- Step 4: Assemble: In a large bowl, combine quinoa, chickpeas, cucumber, onion, herbs, pistachios and feta. Pour over the dressing and toss to combine.
Top Tip
Let the quinoa cool completely before assembling the salad to avoid it going mushy.
Recipe Tips
- Rinse quinoa well to remove any bitterness
- Use soft feta for creaminess
- Toast the pistachios for extra flavour
- Use fresh mint and parsley – dried herbs won’t do the trick here!
- Store leftovers in an airtight container in the fridge for up to 4 days
- Add grilled chicken, tofu or salmon to make it a full meal
- Don’t skip the lemon dressing – it ties everything together
- Make a double batch for easy grab-and-go lunches
Jennifer Aniston Salad FAQs
Yes! That’s what was used in the original recipe. Just cook according to packet instructions.
Absolutely! This salad is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days. The flavours will continue to develop, making it even tastier the next day!
Yes! This recipe is super flexible:
- Swap quinoa for bulgur wheat (which is what Jennifer Aniston reportedly used in the original recipe), couscous or brown rice.
- Use almonds or walnuts instead of pistachios.
- Use pumpkin seeds in place of the sunflower seeds.
- Add avocado for extra creaminess.
- Throw in cherry tomatoes for a fresh burst of flavour.
To make this salad vegan, simply leave out the feta cheese or swap it for a dairy-free alternative.
This salad is fantastic on its own but also pairs well with:
- Grilled chicken breast or salmon
- Falafel or tofu
- A side of hummus and pita bread
More Healthy Salad Recipes
If you love this viral salad recipe you might also enjoy:
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Jennifer Aniston Salad
Ingredients
For The Salad
- 200 g (1 cup) quinoa uncooked, rinsed
- 2 cups water
- 1 cup cucumber diced
- ½ cup fresh flat leaf parsley roughly chopped
- ½ cup fresh mint roughly chopped
- ¼ cup red onion finely diced
- ½ cup pistachios shelled and roasted
- 400 g chickpeas drained and rinsed
- 80 g (½ cup) soft feta crumbled
For The Dressing
- 60 g (¼ cup) fresh lemon juice
- 60 g (¼ cup) olive oil
- salt and pepper to taste
Instructions
- Place the rinsed quinoa and the water into a saucepan. Bring to a boil, then cover with a lid and reduce the heat to a simmer for 15 minutes. Remove the quinoa from the heat and set aside for 10 minutes (with the lid still on). Fluff the quinoa with a fork and place into a large bowl and allow to cool. If using a Thermomix: Place 1000g of water into the Thermomix bowl. Insert the simmering basket and place the rinsed quinoa into the basket. Cook for 18 minutes, 100 degrees, Speed 4. Remove the simmering basket and set aside for 10 minutes before placing into a large bowl and fluffing with a fork.
- Add the diced cucumber, parsley, mint, red onion, pistachios, chickpeas and crumbled feta to the bowl. mix to combine.
- Place the dressing ingredients into a small jar. Shake until well combined.
- Pour the dressing over the salad and mix until combined.
- Place the salad into a serving dish or bowl and serve.
Notes
- Quinoa - rinse quinoa prior to cooking it. The texture should be fluffy and slightly chewy - not crunchy (undercooked) or mushy (overcooked).
- Allow quinoa to cool - before mixing with the other salad ingredients.
- Use a soft feta or goat cheese - choose a creamy and soft (often marinated) feta or goat cheese, rather than a drier, salty type of feta.
- Toast the pistachios for an extra layer of flavour and crunch.
- Use fresh herbs—they make all the difference in taste and freshness.
- Make a double batch and store it in separate containers for easy lunches throughout the week.
- Add a pinch of sumac or za’atar for an extra Mediterranean kick.
- Store it in an airtight container in the fridge for up to 4 days. The flavours will continue to develop, making it even tastier the next day!
Lucy says
Offically my FAVOURITE lunch salad!