Description
Indulge in the vibrant flavors of the Jennifer Aniston Salad, a refreshing and nutrient-packed dish perfect for lunch or dinner. This salad features a delightful combination of quinoa, chickpeas, crunchy vegetables, and fresh herbs, all tossed in a zesty lemon dressing. Not only is it gluten-free, but it also offers a healthy dose of plant-based protein, making it both satisfying and nutritious. Whether served as a standalone meal or as a colorful side at gatherings, this salad is sure to impress with its bold flavors and textures.
Ingredients
Scale
- 1 cup dry quinoa
- 15 oz can chickpeas (drained and rinsed)
- 1 English cucumber (chopped)
- 1/2 small red onion (minced)
- 1/2 cup fresh parsley (finely chopped)
- 1/2 cup fresh mint leaves (finely chopped)
- 1/2 cup roasted salted pistachios (chopped)
- 1 cup crumbled feta cheese
- Dressing: lemon juice, olive oil, honey, salt, and pepper
Instructions
- Rinse quinoa under cold water. In a medium pot, bring chicken or vegetable stock to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until cooked.
- While quinoa cooks, chop cucumber, mince onion, and finely chop parsley and mint.
- In a large bowl, combine cooked quinoa with chickpeas, cucumber, onion, parsley, mint, pistachios, and feta cheese. Gently toss together.
- For the dressing, whisk together lemon juice, olive oil, honey, salt, and pepper until combined.
- Pour the dressing over the salad mixture and toss gently to coat evenly. Adjust seasoning if needed.
- Refrigerate for about 10 minutes before serving to meld flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 363
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg