That Famous Jennifer Aniston Salad

So I found this recipe on social media a couple years ago and I was hooked. Legend has it that Jen ate this for lunch most days of the week when on the set of Friends. I love having this in the summertime with fresh herbs. I also like to add some of the Kalamata olive brine for extra flavor. It’s already full of protein from the quinoa and chickpeas but feel free to add tofu or chicken!

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Ingredients (I’ve listed specific measurements as a jumping off point but really this is all “to-taste”)

• 1 cup cooked quinoa (or bulgur, if you prefer)

• 1 cup canned chickpeas, rinsed and drained

• 1–2 cucumbers, diced

• 1/3 cup red onion, finely chopped

• 1/2 cup fresh parsley, chopped

• 1/3 cup fresh mint, chopped

• 1/4 cup roasted, unsalted pistachios, chopped

• 1/3 cup crumbled feta cheese

• 1/4 cup Kalamata olives, sliced

• Juice of 1 lemon (about 2–3 tablespoons)

• 2 tablespoons extra virgin olive oil

• Salt and black pepper to taste

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Instructions:

1. Cook and cool your quinoa (or bulgur) according to package directions.

2. In a large bowl, combine the quinoa, chickpeas, cucumbers, red onion, parsley, mint, pistachios, feta, and Kalamata olives.

3. Drizzle with lemon juice and olive oil.

4. Season with salt and pepper to taste.

5. Toss gently until everything is well mixed.

6. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Tips:

• Stays fresh for up to 3 days in the fridge.

• For extra protein, add grilled chicken or tofu.

• Feel free to sub out the olives for cherry tomatoes.

• Don’t skip the mint—it really brightens the whole dish!