Jennifer Aniston Salad
Jennifer Aniston Salad
Ingredients
- 5 cups cooked quinoa
- 8 Persian cucumbers, diced
- 2 cans chickpeas, drained and rinsed
- 1 bunch fresh parsley, chopped
- 1/4 cup mint leaves, chopped
- 1 red onion, diced
- 6 green onions, chopped
- 9 ounces crumbled feta cheese
- 1 cup pistachios, shelled
- 1/4 cup olive oil, as needed
- 1 1/2 lemon juice, from 1 1/2 to 2 lemons, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a very large mixing bowl, combine the cooked quinoa, diced Persian cucumbers, and drained and rinsed chickpeas.
⏱️ 5 min
- 2
Add the chopped fresh parsley, chopped mint leaves, diced red onion, and chopped green onions to the bowl.
⏱️ 5 min
- 3
Gently fold in the crumbled feta cheese and shelled pistachios.
⏱️ 3 min
- 4
Drizzle generously with olive oil (starting with 1/4 cup and adding more if desired) and fresh lemon juice (from 1 1/2 to 2 lemons, to your preference).
⏱️ 3 min
- 5
Season with salt and freshly ground black pepper to taste. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust as needed.
⏱️ 2 min
- 6
Using a large spoon or spatula, thoroughly combine all the ingredients until well mixed and evenly distributed.
⏱️ 5 min
- 7
Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent for meal prep and will last a few days in the refrigerator.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jennifer Aniston Salad
- 5 cups cooked quinoa
- 8 Persian cucumbers, diced
- 2 cans chickpeas, drained and rinsed
- 1 bunch fresh parsley, chopped
- 1/4 cup mint leaves, chopped
- 1 red onion, diced
- 6 green onions, chopped
- 9 ounces crumbled feta cheese
- 1 cup pistachios, shelled
- 1/4 cup olive oil, as needed
- 1 1/2 lemon juice, from 1 1/2 to 2 lemons, as needed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a very large mixing bowl, combine the cooked quinoa, diced Persian cucumbers, and drained and rinsed chickpeas.
⏱️ 5 min - 2
Add the chopped fresh parsley, chopped mint leaves, diced red onion, and chopped green onions to the bowl.
⏱️ 5 min - 3
Gently fold in the crumbled feta cheese and shelled pistachios.
⏱️ 3 min - 4
Drizzle generously with olive oil (starting with 1/4 cup and adding more if desired) and fresh lemon juice (from 1 1/2 to 2 lemons, to your preference).
⏱️ 3 min - 5
Season with salt and freshly ground black pepper to taste. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust as needed.
⏱️ 2 min - 6
Using a large spoon or spatula, thoroughly combine all the ingredients until well mixed and evenly distributed.
⏱️ 5 min - 7
Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent for meal prep and will last a few days in the refrigerator.
⏱️ 2 min