This fresh and vibrant Jennifer Aniston Chickpea Salad has become one of my go-to meals whenever I crave something healthy, flavorful, and satisfying. It’s packed with fluffy quinoa, nutty chickpeas, crunchy pistachios, crisp cucumber, and tangy feta cheese. The bright dressing made with lemon and olive oil ties everything together beautifully, while fresh parsley and mint add a fragrant touch.
Why You’ll Love This Recipe
I love how this salad balances texture, freshness, and nutrition. It’s full of protein and fiber, which keeps me full without feeling heavy. It’s also incredibly easy to prepare and perfect for meal prep — the flavors get even better after a day in the fridge. The mix of creamy feta, hearty quinoa, and zesty lemon dressing makes this a salad I could eat every day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• ⅓ cup finely chopped red onion
• 1 cup (180g) dry quinoa
• 2 cups (480mL) water
• ¼ cup (60mL) extra virgin olive oil
• Juice of 2 lemons
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 can (15 ounces / 425g) chickpeas, drained and rinsed
• 1 medium cucumber, sliced and quartered
• ½ cup coarsely chopped fresh parsley
• ½ cup coarsely chopped fresh mint
• ½ cup (62g) roasted salted pistachios, coarsely chopped
• ½ cup (56g) crumbled feta cheese
Directions
I begin by placing the chopped red onion in a small bowl of cold water and letting it soak while I prepare the quinoa. This step helps soften the onion’s sharpness.
I rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Once it boils, I reduce the heat, cover, and let it simmer for about 15 minutes until tender. Then, I remove the lid and let it cool.
In a small bowl, I whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
In a large mixing bowl, I combine the cooked quinoa, chickpeas, cucumber, parsley, mint, pistachios, drained onions, and feta cheese.
I drizzle the dressing over the salad and toss everything together until well coated.
I serve it immediately or refrigerate it for a few hours to let the flavors blend together perfectly.
Servings and Timing
This recipe makes about 10 servings. The prep time takes around 30 minutes, and the total time is approximately 30 minutes. It’s a quick, no-fuss recipe that’s ideal for meal prep or easy weekday lunches.
Variations
When I want to change things up, I sometimes replace quinoa with bulgur wheat or couscous for a slightly different texture. To make it vegan, I simply skip the feta or use a vegan alternative. I’ve also added grilled chicken or tofu for extra protein, and both taste great. For a twist on flavor, I like to toss in cherry tomatoes or roasted red peppers.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 5 days. The flavors deepen as it sits, and it’s just as delicious cold as it is freshly made. To keep the pistachios crunchy, I sometimes store them separately and add them right before serving. I don’t recommend freezing it since the herbs and vegetables lose their texture when thawed.
FAQs
How long does the Jennifer Aniston salad last?
It lasts up to 5 days in the fridge. I find it tastes even better after a day when the flavors have had time to blend together.
Can I make this salad vegan?
Yes, absolutely. I just use vegan feta or omit the cheese altogether. The salad remains fresh, flavorful, and completely plant-based.
What can I use instead of quinoa?
Bulgur wheat, couscous, or farro all work as great alternatives. Each gives the salad a unique texture and flavor.
Can I add more protein to this recipe?
Yes! Grilled chicken, shrimp, or tofu are all excellent choices if I want to make it a complete meal.
How can I make the dressing more flavorful?
Sometimes I add a pinch of garlic powder or a teaspoon of honey to give the dressing a deeper flavor and a touch of sweetness.
Conclusion
This Jennifer Aniston Chickpea Salad has quickly become one of my favorite healthy recipes. I love how it’s fresh, filling, and full of color. It’s the perfect salad for any time of year — easy to make, great for meal prep, and delicious enough to enjoy for lunch or dinner. Every bite feels bright and satisfying, and it always leaves me looking forward to the next bowl.
This fresh and vibrant “Jennifer Aniston Chickpea Salad” is packed with fluffy quinoa, nutty chickpeas, crunchy pistachios, crisp cucumber, and tangy feta — all tossed with lemon, olive oil, and fresh herbs like parsley and mint.
Ingredients
⅓ cup finely chopped red onion
1 cup (180 g) dry quinoa
2 cups (480 mL) water
¼ cup (60 mL) extra virgin olive oil
Juice of 2 lemons
⅛ teaspoon salt
⅛ teaspoon black pepper
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 medium cucumber, sliced and quartered
½ cup coarsely chopped fresh parsley
½ cup coarsely chopped fresh mint
½ cup (62 g) roasted salted pistachios, coarsely chopped
½ cup (56 g) crumbled feta cheese
Instructions
Place the chopped red onion in a small bowl of cold water and let it soak while you cook the quinoa (this helps mellow the onion’s sharpness).
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer about 15 minutes until tender. Remove the lid and let cool.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, parsley, mint, pistachios, drained onion, and feta cheese.
Drizzle the dressing over the salad and toss everything together until well coated. Serve immediately or refrigerate for a few hours to let the flavors meld.
Notes
You can substitute the quinoa with bulgur wheat, farro, or couscous depending on your preference or dietary needs. :contentReference[oaicite:0]{index=0}
To make the salad vegan, omit the feta or use a plant‑based alternative. :contentReference[oaicite:1]{index=1}
This salad stores well in the fridge — up to 4‑5 days in an airtight container. :contentReference[oaicite:2]{index=2}
