Description
This fresh and vibrant salad, inspired by Jennifer Aniston’s go-to lunch, is packed with plant-based protein, crunchy vegetables, and bright herbs. With a base of quinoa (or bulgur), chickpeas, pistachios, and a lemony olive oil dressing, it’s a deliciously light yet satisfying dish perfect for meal prep, lunches, or healthy dinners.
Ingredients
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1 cup uncooked quinoa or bulgur wheat
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2 cups water
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1 cup cucumber, chopped
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½ cup parsley, chopped
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½ cup mint, chopped
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⅓ cup red onion, chopped
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½ cup roasted and salted pistachios, chopped
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1 (15-ounce) can chickpeas, drained and rinsed
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Juice of 2 lemons (about 5–6 tablespoons)
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¼ cup extra virgin olive oil
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Sea salt, to taste
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Ground pepper, to taste
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½ cup crumbled feta cheese
Instructions
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In a medium saucepan, bring 2 cups of water to a boil. Add quinoa or bulgur wheat, reduce heat to low, cover, and cook for 12–15 minutes, or until water is absorbed. Let it cool.
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In a large bowl, combine the cooled quinoa, cucumber, parsley, mint, red onion, pistachios, and chickpeas.
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In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
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Pour the dressing over the salad and toss to combine.
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Gently fold in the crumbled feta.
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Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for later.
Notes
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You can substitute bulgur for quinoa if you prefer a more traditional tabbouleh-style grain.
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Add grilled chicken or tofu for extra protein.
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Keeps well in the refrigerator for up to 4 days.
- Make it vegan by omitting the feta or using a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean