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This Jennifer Aniston Salad is a fresh, flavorful addition to any meal-prep routine. Loaded with nutrient-dense ingredients like quinoa, chickpeas, cucumbers, fresh herbs, and crunchy pistachios, all tossed in a lemon-honey dressing, it’s no wonder this has become a favorite. Not only is it gluten-free, but it also brings a Mediterranean flair that’s light yet satisfying.
This delicious, protein-packed salad became famous after Jennifer Aniston herself shared it as her favorite go-to salad. Originally, the recipe featured bulgur wheat, a grain used in traditional Mediterranean dishes like this Tabbouleh recipe.
In this variation, we’re using quinoa for a gluten-free option, but bulgur works wonderfully here too. The combination of ingredients, crisp cucumbers, creamy feta cheese, fresh herbs, and chickpeas create a well-balanced, hearty salad that’s ideal for meal prep and keeps well throughout the week.
The lemon-honey dressing ties everything together beautifully, complementing all those fresh flavors. If you’re prepping it in advance, I’d recommend starting with just half the dressing and then adding the rest right before serving to keep the salad from soaking it all up.
I really love quinoa in salads, and this recipe is no exception. Some of my other favorite quinoa salads include Zucchini Chickpea Quinoa Salad, Apple Kale Quinoa Salad, Greek Quinoa Salad, Mediterranean Quinoa Salad, Tomato Cucumber Feta Quinoa Salad and this Tropical Kale Quinoa Salad.
Why We Love This Jennifer Aniston Salad
I’ve been hearing all about this Jennifer Aniston Salad and finally had to try it myself! Recently, I’ve been making more of an effort to add salads into my daily meals, and this one checks all the boxes. Full of fresh ingredients and super easy to throw together. It’s also:
• Perfect for Meal Prep: This salad holds up wonderfully and can be prepped ahead, making it ideal for lunches or busy weeknight meals.
• Customizable: This salad is a great side dish to add a variety of ingredients to. It is a great one to clean your fridge or pantry out with and is very customizable to your tastes.
Ingredient Notes
Please see the recipe card below for exact ingredient amounts and instructions.
- Quinoa (or bulgur wheat): A hearty grain that makes the salad filling. See substitutions below for other options.
- Chickpeas (garbanzo beans): A great source of plant-based protein and a creamy texture.
- Red onion: Brings a nice crunch and a bit of sharpness.
- English cucumber: Nothing beats refreshing and crisp cucumber!
- Fresh mint leaves: I love brightening up a salad with fresh herbs.
- Fresh parsley: Adds that classic, herbaceous note.
- Fresh dill: Earthy and slightly sweet–who doesn’t love dill?!
- Roasted, salted pistachios: Pistachios adds crunch and a touch of salty flavor.
- Feta cheese: Creamy, tangy, and salty. Use crumbled or you can crumble yourself!
- Dressing: The dressing mixes olive oil, lemon juice, honey and spices.
Step-by-Step Instructions
Make the Quinoa
Step 1: In a medium saucepan, add the water and vegetable or chicken broth. Bring to a boil over medium heat.
Step 2: Rinse the quinoa, then add it to the boiling broth.
Step 3: Turn the heat to low, cover the pot, and let it simmer until the quinoa is tender and the liquid is absorbed, about 10-15 minutes.
Step 4: Fluff the cooked quinoa with a fork, then transfer it to a large mixing bowl to cool. Once the quinoa is cool, cover it and chill in the refrigerator.
Assemble the Salad
Step 5: Add the chickpeas, red onion, cucumbers, mint, parsley, dill, pistachios, and feta cheese to the quinoa. Mix well.
Make the Dressing and Serve
Step 6: In a salad dressing container or mason jar, combine the olive oil, lemon juice, honey, salt, and pepper. Add the optional sumac or za’atar if desired, and shake or stir until well-mixed.
Step 7: Pour half of the dressing over the salad and toss well. Taste and add more dressing if needed. Serve immediately or store in an airtight container for up to 4 days.
Recipe Tip: If not serving immediately, add only half the dressing and keep the rest to toss in before serving. This keeps the salad fresh and prevents sogginess.
Recipe Variations
- Beans: You can swap out chickpeas for black beans, white beans, or red beans for a different flavor and texture.
- Vegetables: Feel free to add other fresh veggies like carrots, green onion, radishes, celery, bell peppers, cherry tomatoes, or avocado.
- Grains: Try bulgur, farro, or brown rice instead of quinoa if you prefer different grains.
- Spices: Sumac and za’atar add Middle Eastern flair, but you can also try cumin, paprika, or red pepper flakes for added spice.
- Protein: For more protein, add grilled chicken breast, salmon, or shrimp.
- Dried Fruit: Add dried cranberries, apricots, raisins, or pomegranate seeds for a hint of sweetness.
- Nuts & Seeds: Pistachios can be swapped with sliced almonds, pine nuts, sesame seeds, or walnuts.
Storage Tips
Store the leftover salad in an airtight container for up to 4 days. When you serve the leftovers you might need to add more dressing.
Recipe FAQs
The recipe gained popularity after Jennifer Aniston shared it as her favorite salad. Her original recipe included bulgur, but various adaptations have emerged, often using quinoa for a gluten-free version. The viral salad recipe became iconic for its refreshing flavors and simple steps.
When stored in an airtight container, this salad stays fresh for up to four days, making it ideal for meal prep.
More Salad Recipes
Mediterranean
Lemon Arugula Salad Recipe with Parmesan Cheese
Salads
Summer Orzo Pasta Salad
Mediterranean
Easy Lebanese Salad
Mediterranean
Balela Salad
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Viral Jennifer Aniston Salad Recipe
Ingredients
- 2 cups vegetable broth or chicken broth
- 1 cup dry quinoa {or bulgur wheat}
- 1 -1 5 ounce can chickpeas, drained and rinsed
- 1 small red onion,, diced
- 1 large english cucumber, diced
- 1/2 cup fresh mint leaves,, finely chopped
- 1/2 packed cup fresh parsley, finely chopped
- 3 tablespoon dill, minced
- 1/2 cup roasted, salted pistachios, chopped
- 4 ounces feta cheese, crumbled
- salt and pepper, to taste
For the dressing:
- 1/2 cup extra virgin olive oil
- 2 lemons,, juiced + zest of 1/2 the lemon
- 1-2 tablespoons honey
- salt & pepper to taste
- optional: 1 teaspoon sumar or za’atar
Instructions
- In a medium saucepan add the water, vegetable broth or chicken broth and bring to a boil over medium heat. Rinse the quinoa and then add it to the boiling broth or water.
- Turn the heat to low, place a lid on the pot and simmer until the quinoa is tender and the liquid is absorbed, for about 10- 15 minutes.
- Use a fork to fluff the cooked quinoa and add to a large mixing bowl to cool. Once the quinoa is cool cover the quinoa and chill in the refrigerator.
- Add the chickpeas, red onion, cucumbers, mint, parsley, dill, pistachios and feta cheese and mix well.
- In a salad dressing container or mason jar add the olive oil, lemon juice, honey and mix well. Add salt and pepper to taste and the optional sumac or za'atar.
- Pour half of the dressing over the salad and mix well. Taste and add more dressing to your liking. Serve or store in an air tight container for up to 4 days.
Notes
- If you aren’t serving the salad right away I suggest just adding half of the dressing and saving the remaining dressing when you serve the salad.
- You can sub the pistachios with sliced almonds, pine nuts, sesame seeds or walnuts.
- You can leave the feta cheese out or use goat cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
