My Version of the Jennifer Aniston Salad Recipe

 

Ever since I saw this Jennifer Aniston salad recipe go viral, it has been a go-to lunch staple of mine! It’s delicious, easy to make, and it’s packed with protein. Another bonus is that it’s actually filling.

It stores well in the fridge for a few days, so it’s the perfect recipe to meal prep for busy weeks. Plus, my toddler and husband approve of it, which is a major win in my book.

Here’s how to make it:

Ingredients:

  • 1 cup quinoa, cooked and cooled (I like to cook mine in veggie broth)

  • 1 can chickpeas, drained

  • 1 cup cucumber, chopped

  • 1/2 cup parsley, chopped

  • 1/4 cup mint, basil, or both 

  • 1/4 cup pistachios, chopped

  • Juice from 1-2 lemons (taste after 1 and see if you want more)

  • Salt, pepper, and olive oil to taste

  • Feta cheese (I have used Follow Your Heart and Violife vegan feta)

Instructions:

Add all of the ingredients to a bowl and stir!

p.s. Don’t be shy with the pistachios — they seriously make this dish.

Tips:

  • Wait and add the feta at the time of eating so it tastes even more fresh.

  • You can add 1/2 or a quarter of a red onion to this recipe. I don’t typically add onion because my husband doesn't like it, but I think it does add great flavor.

  • With this recipe you can honestly just eyeball it and add more of any ingredient if you love something. Mix it up from week to week to keep things interesting!

 
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