Have You Seen the Jennifer Aniston Salad on TikTok? Here She Is!
- Rylee Rudd
- Jun 10, 2022
- 1 min read
Updated: Jun 14, 2022
Ingredients

1 cup quinoa or bulgur wheat uncooked
2 cups water
1 cup cucumber chopped
½ cup parsley chopped ½ cup mint chopped
⅓ cup red onion chopped ½ cup roasted and salted pistachios chopped
1 15 ounce can chickpeas drained and rinsed
2 lemons juiced (about 5-6 Tablespoons)
¼ cup extra virgin olive oil sea salt to taste ground pepper to taste
½ cup crumbled feta cheese
Instructions
Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta. Serve immediately or let the salad chill in the fridge a couple hours before serving. Store salad in an airtight container for up to 5 days in the fridge.
Notes
Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for
5-10 minutes.
Nutrition
Serving: 1/6 recipe | Calories: 391kcal | Carbohydrates: 37g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 274mg | Potassium: 317mg | Fiber: 7g | Sugar: 3g
