Jennifer Aniston Salad
Drizzled with homemade dressing, this Jennifer Aniston quinoa salad with crunchy chickpeas is super light and refreshing.
Servings: 4 servings
Calories: 323kcal
Ingredients
For the cucumbers:
- 5 Persian cucumbers, sliced into 1/4" rounds (about 1-1/2 cups)
- 1 teaspoon salt
For the chickpeas:
- ½ tablespoon olive oil
- 1 cup canned chickpeas, drained and rinsed
For the quinoa:
- ½ tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1 cup tri-color quinoa, uncooked
- 2 cups low sodium chicken broth
- ½ teaspoon salt
For the dressing:
- 3 tablespoons lemon juice
- 2 teaspoons raw honey
- 2 tablespoons orange juice
- ¼ teaspoon salt
- 4 tablespoons olive oil
For the salad:
- ¼ cup toasted pistachios, shells removed and roughly chopped
- ½ small red onion, thinly sliced
- ½ cup diced red bell pepper
- ¼ cup finely chopped parsley
- ¾ cup crumbled feta cheese
Instructions
For the Cucumbers
- Place the sliced cucumbers and salt in a bowl. Toss until well combined. Refrigerate the cucumbers and let them rest for 1 hour. Strain the cucumbers. Rinse them 3 or 4 times, stirring them around. Set them aside.
For the Chickpeas
- Place the olive oil in a large pan over medium heat. Add the chickpeas and let them cook for 7 to 10 minutes, stirring constantly, until golden and crispy to taste. Remove them from the heat and set them aside.
For the Quinoa
- Add the olive oil to a pot set over medium heat. Add the garlic and let it cook for 30 seconds or until fragrant. Add the tri-color quinoa and pour in the chicken broth. Add the salt and stir well. Cook according to package instructions. Remove it from the heat and set it aside. Let it cool for 20 minutes before adding it to the salad.
For the Salad Dressing
- Mix the lemon juice and raw honey in a small bowl until well combined. Add the orange juice, salt, and olive oil. Whisk until thoroughly incorporated. Set it aside.
Finish the Salad
- Add the cooled quinoa, cucumbers, and pan-roasted chickpeas to a large salad bowl. Mix well to combine. Add the pistachios, red onion, red bell pepper, parsley, and feta. Stir.
- Serve the salad at room temperature or cooled with the dressing on the side.
Notes
- Cucumbers: The original recipe includes Persian cucumbers, but you can also use English or regular cucumbers, but remove the seeds.
- Quinoa: I used tri-color quinoa, but you can also use regular quinoa or bulgur. Cook the quinoa or bulgur according to the directions on the package.
- Cheese: I love adding feta cheese here, but if you want, you can also use crumbled goat cheese or bleu cheese.
- Nuts: Pistachios are great, but if you're in a rush or don't like pistachios, feel free to use toasted almonds, walnuts, or pecans.
- Add protein. Grilled chicken, shredded turkey breast, and tofu are excellent protein options for this Mediterranean-style salad.
- This is a perfect salad to make ahead of time, but don't toss it with the dressing if you plan to eat the salad throughout the week. Keep the salad dressing in a separate container and use it as needed.
Nutrition
Calories: 323kcal | Carbohydrates: 17g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 25mg | Sodium: 1508mg | Potassium: 341mg | Fiber: 3g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 12mg | Calcium: 177mg | Iron: 1mg