Jennifer Aniston Salad

A bowl of chickpeas, quinoa, cucumber and red onion.

This vibrant, protein-packed Jennifer Aniston salad is a delicious blend of quinoa, chickpeas, fresh herbs, crunchy nuts, and tangy feta, all tossed in a zesty lemon dressing.

5 from 1 vote

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Course: Dinner, Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Cooling Time: 10

Total Time: 35

Servings: serves

Calories: 424kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

saucepan
Stove-top
mixing bowl

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

RECIPE NOTES & TIPS

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!

Nutrition