Jennifer Aniston Vibrant Salad (Print Version)

Vibrant Mediterranean salad with quinoa, chickpeas, feta, herbs, and toasted nuts, ideal for light meals or sides.

# Components:

→ Grains

01 - 1 cup uncooked quinoa or bulgur
02 - 2 cups water for cooking grains

→ Legumes

03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

04 - 1 large cucumber, diced
05 - 1/2 small red onion, finely chopped

→ Dairy

06 - 3/4 cup (100 g) crumbled feta cheese

→ Herbs

07 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh mint, chopped

→ Nuts & Seeds

09 - 1/3 cup pistachios or slivered almonds, toasted and roughly chopped

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 clove garlic, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

# Directions:

01 - Rinse quinoa or bulgur thoroughly. In a medium saucepan, combine with water and bring to a boil. Reduce heat, cover, and simmer until tender—approximately 12 minutes for quinoa or 15 minutes for bulgur. Fluff with a fork and allow to cool.
02 - In a large bowl, mix the cooled quinoa or bulgur with chickpeas, diced cucumber, finely chopped red onion, crumbled feta, chopped parsley, chopped mint, and toasted nuts until evenly distributed.
03 - In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the salad mixture and gently toss to combine all components thoroughly.
05 - Taste the salad and modify seasoning as necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's hearty enough to be a complete meal but light enough that you won't feel sluggish afterward.
  • You can prep it in advance and it actually tastes better after sitting in the fridge for a few hours.
  • The combination of textures—creamy feta, crunchy nuts, tender grains—keeps every bite interesting.
02 -
  • Don't skip toasting the nuts—it takes three minutes in a dry pan and transforms them from forgettable to the best part of the salad.
  • Add the dressing just before serving if you want maximum crunch, or toss it together a few hours ahead if you prefer the textures to soften and meld into something more cohesive.
03 -
  • Toast your nuts in a dry skillet over medium heat for just a few minutes, stirring constantly—you'll smell when they're ready, and that's the signal to move them to a plate immediately so they don't burn.
  • If you're making this ahead for a party or lunch, keep the dressing in a separate container and dress the salad just before serving or right before people eat to preserve the textural contrast.
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