Description
Jennifer Aniston’s salad blends Mediterranean-inspired ingredients into a refreshing, protein-packed meal. Crisp quinoa, cucumber, and herbed chickpeas create a delightful balance of textures and flavors you’ll crave again and again.
Ingredients
Scale
Main Protein and Grains:
- 1 cup (237 ml) cooked quinoa (or bulgur)
- 1 can (15 ounces / 425 grams) chickpeas, drained and rinsed
Fresh Vegetables and Herbs:
- ½ (0.5) cucumber, diced
- ¼ cup (59 ml) red onion, finely chopped
- ¼ cup (59 ml) fresh parsley, chopped
- ¼ cup (59 ml) fresh mint, chopped
Cheese, Nuts, and Seasonings:
- ¼ cup (59 ml) pistachios, chopped
- ½ cup (118 ml) crumbled feta cheese
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
Instructions
- Prepare the base grain by cooking quinoa according to package instructions until light and fluffy, or alternatively soak bulgur in boiling water for 10-15 minutes, then gently separate the grains with a fork.
- Once the grain has cooled to room temperature, transfer to a spacious mixing vessel, ensuring no residual heat remains.
- Introduce chickpeas, creating a protein-rich foundation for the salad’s texture and nutritional profile.
- Dice cucumber into uniform, petite cubes to provide a crisp, refreshing element throughout the mixture.
- Finely mince red onion, releasing its sharp, aromatic essence without overwhelming the other ingredients.
- Roughly chop fresh parsley and mint, distributing their vibrant green hues and herbaceous notes across the salad.
- Scatter crushed pistachios, adding a delightful crunch and nutty undertone to the composition.
- Crumble feta cheese generously, allowing its tangy, creamy character to complement the other components.
- Craft a zesty vinaigrette by whisking olive oil with freshly squeezed lemon juice, then season with a pinch of salt and a dash of black pepper.
- Drizzle the dressing over the prepared ingredients, using a gentle folding motion to ensure even distribution without crushing the delicate elements.
- For optimal flavor development, allow the salad to rest in the refrigerator for 30 minutes before serving, enabling the ingredients to harmonize.
- Serve chilled, garnishing with additional herbs or nuts if desired, and enjoy within 2-3 days for maximum freshness.
Notes
- Swap quinoa for bulgur to add a nutty, chewy texture that provides a delightful alternative for those seeking variety.
- Boost protein content by adding grilled chicken or tofu for a more substantial meal that keeps you feeling full longer.
- Create a gluten-free version by ensuring quinoa is used and carefully selecting certified gluten-free feta cheese.
- Reduce sodium by using low-sodium chickpeas and reducing added salt in the dressing for a heart-healthy option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 295
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 10 mg