Jennifer Aniston Salad

5 from 3 votes

The Jennifer Aniston Salad took social media by storm! It’s a tasty mix of chickpeas, herbs, veggies, pistachios, feta, and a simple lemon dressing. Fresh and delicious!

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Salad, Vegetarian

Cuisine: American, Healthy, Vegetarian

Keyword: Jennifer Aniston Salad

Servings: servings

Author: Chelsea Lords

Cost: $9.41

Equipment

Large bowl

Ingredients

1 cup pearled couscous or quinoa/bulgur wheat, see note 1
1 cup diced cucumbers 1 English cucumber
1 cup diced red onion 1/2 large onion, see note 2
1/2 cup finely chopped fresh parsley 1 bunch
1/2 cup finely chopped fresh mint see note 3
1 (15-ounce) can chickpeas drained and rinsed
1/2 cup finely chopped roasted pistachios see note 4
1/2 cup feta cheese see note 5

Dressing (see note 6)

1 lemon
1/2 cup olive oil
2 teaspoons minced garlic
1 tablespoon honey
2 tablespoons Dijon-style mustard
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

US - Metric

Instructions

Cook the couscous according to package directions (see note 1). Transfer to a large bowl and refrigerate until chilled.
Combine all dressing ingredients in a jar. Add 1 teaspoon lemon zest and 3 tablespoons lemon juice. Shake well and refrigerate until ready to use.
Add the remaining salad ingredients to cooled couscous. Shake the dressing and drizzle over the salad (add to taste; you may not need it all). Gently toss to combine and serve immediately.

Video

Notes

Note 1: Use Israeli or pearled couscous. Follow package directions for cooking. (Bring 1-1/2 cups of water, 1/2 teaspoon salt, and 1 teaspoon olive oil to a boil. Add couscous, cover, reduce heat to low, and simmer 8–10 minutes, stirring occasionally, until tender.) You can also use quinoa or bulgur wheat. For a shortcut, use microwaveable quinoa.

Note 2: If you find raw red onion too strong, soak the diced onion in salted ice water for 10 minutes, then drain thoroughly before adding.

Note 3: I recommend using both parsley and mint, but you can use just one or substitute with fresh basil.

Note 4: Dry-roasted and salted pistachios are more flavorful and easier to use. If using raw nuts, roast them first for better flavor.

Note 5: Feel free to omit the feta or substitute with goat cheese. For a vegan option, add a ripe diced avocado for creaminess.

Note 6: This may be more dressing than you’ll need depending on the grain needed. Couscous soaks up more dressing, so it needs more! Quinoa needs less. Add gradually and to taste.

Storage: This salad doesn’t store well once dressed, as the couscous absorbs the dressing and becomes soggy. Only dress what you plan to eat. This salad does not freeze well.

Nutrition