Jennifer Aniston's Salad
A refreshing salad with fluffy grains, flavorful herbs, crunchy veggies and a tangy dressing
Equipment
- 1 small pot
- 1 large bowl
Ingredients
- 1 cup bulgur or white quinoa
- 1/3 medium red onion chopped
- 1 cucumber chopped (see note 1)
- 1/2 cup mint chopped
- 1/2 cup parsley chopped
- 15 oz can chickpeas drained, rinsed and dried (see note 2)
- 1/2 cup salted pistachios shelled and chopped
- 1 cup feta crumbled
- 1/2 cup olive oil
- 1/4 cup lemon juice + 2 Tbsp if desired see note 3
- 1/4 tsp salt
- pepper to taste
Instructions
- Boil 2 cups of water in a small pot and add bulgur or quinoa. Reduce heat, cover, and simmer for about 10 minutes until grain has absorbed all of the moisture. When done cooking, remove from pot and place in a shallow pan or plate to cool while assembling the rest of the salad.
- In a large bowl add red onion, cucumber, mint, parsley, garbanzo beans, pistachios, and feta.
- In a jar or liquid measuring cup, mix olive oil, lemon juice, salt and pepper.
- Add cooked bulgur or quinoa, add dressing, and mix well. Add extra pistachios and/or feta to the top if desired and enjoy!
Notes
- English cucumber works best, but you can use any type
- Chickpeas and garbanzo beans are the same thing and often they are labeled garbanzo beans in the grocery store!
- I personally like adding a bit more lemon to increase the tanginess. If you love lemon flavor, add the extra 2 Tbsp!