Description
Indulge in the vibrant and nutritious Viral Jennifer Aniston Salad, a delightful mix of flavors and textures that is perfect for any occasion. This refreshing salad combines protein-packed quinoa with crunchy cucumbers, chickpeas, creamy feta cheese, and aromatic herbs. Tossed in a zesty lemon dressing, it makes an ideal light meal or side dish. Quick to prepare in just 10 minutes, this gluten-free recipe is not only delicious but also versatile enough to suit various dietary preferences. Enjoy it on its own, pair it with grilled chicken or turkey, or take it along to picnics and gatherings for a healthy shareable dish that everyone will love.
Ingredients
- 2 cups cooked quinoa
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup chopped cucumber
- 1/2 cup diced red onion
- 1/2 cup pistachios
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced kalamata olives
- Fresh herbs (parsley, mint, dill)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large salad bowl, combine cooked quinoa, chickpeas, cucumber, red onion, pistachios, feta cheese, olives, parsley, mint, and dill.
- In a mason jar or medium bowl, mix olive oil, lemon juice, honey/maple syrup, salt, and pepper. Shake or whisk until well combined.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 8mg
Keywords: For added crunch and nutrition, consider adding bell peppers or carrots. Adjust the dressing ingredients based on your taste preference for tanginess. Store leftovers without dressing in an airtight container for up to three days.