I have always loved Jennifer Aniston and now I love her even more for gifting us with this salad.
This recipe is nothing new to the internet (see: viral), but I started making this on the REG last year. I made a few changes to it and thought I’d share, since most of my friends and family absolutely love it!
What is the Jennifer Aniston Salad?
- Bulgur Wheat
- Cucumbers
- Red Onion
- Chickpeas
- Feta
- Parsley
- Mint
- Pistachios
- Dressing: olive oil, lemon juice, salt & pepper
Changes I made:
In the original recipe, as you can see, she uses bulgur wheat, but I find that to be too heavy because of the gluten, so I use it’s similar, gluten-free substitute, quinoa. Quinoa is technically not a grain, but rather, a seed. Because of its nutritional properties like zinc, fiber, and folate, it’s largely considered a whole grain but I believe (and according to my lazy internet research) that it is technically not.
She also uses parsley and mint, but I just use parsley. Not a big mint fan!
She also adds pistachios, which I’ll admit, I’m probably going to try, but when I was first making it, I was hanging out with a friend who is allergic, so I omitted it. I bet they add a nice crunch though!
Feta:
When it comes to feta, buy the fresh kind, not the pre-crumbled stuff. It’s dry and they add cellulose to prevent caking, which I think makes it spongy.
Storage & Dressing:
This is an easy salad that keeps in the fridge for a long time (at least a week) IF YOU DON’T ADD THE DRESSING. I learned this the hard way. Just make the salad in a big bowl or tupperware, and don’t make the dressing until you’re ready to eat a portion of it. Otherwise it just gets soggy. No fun!
I hope you enjoy this as much as I do, I sometimes get crazy and throw in tomatoes because I like to live on the edge. Either way, it’s so fresh and bright! See below for some more substitutions/add ons.
Additions/Substitutions:
Protein: you can add grilled chicken to this if you want more protein!
Vegan: use dairy-free cheese or just omit it entirely, but I do like the tangy bite of feta! You can also use Gardein chicken tenders if you want extra vegan protein.
Avocado: a fine addition to this salad, if you want a little more healthy fats and a creamier texture.
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Ingredients
1 package of quinoa (this is the brand I use) or 2 cups of cooked quinoa
3-4 mini seedless cucumbers, sliced in quarters
1/3 cup diced red onion
1 (8-oz) can chickpeas
1/4 cup chopped parsley
1/4 cup feta, crumbled (don’t use the pre-crumbled kind – see note above)!
- Dressing
1/4 cup Extra Virgin olive oil
2 lemons, juiced (5-6 tbsps)
Sea Salt & Pepper to taste
Directions
- If you’re using the quinoa I suggested, you microwave it for 90 seconds and boom! Quinoa! Dump it out into a large bowl and let it cool down a bit. Otherwise the feta might melt a little, which I like to avoid.
- Add the chopped vegetables, chickpeas, parsley, and feta to the quinoa and mix together.
- If you’re eating it right away, take a portion into a separate bowl and add a little dressing to your taste. As I mentioned, I don’t add the dressing and store because I find it doesn’t last as long that way!
Delicious! However, as a Californian, please don’t ask me why; we tend to love French Adatives and Hot Peppers too!ðķI went “Whole Hog” and added “Sweeties” (Cherry Tomatoes)ð and Diced Peppers! ð
Ohhh hot peppers would be a great addition to this!! There are lots of things you could throw in this one, it’s super versatile! ð