Description
A vibrant and nutritious Jennifer Aniston Salad featuring protein-packed quinoa and chickpeas, fresh vegetables, tangy feta, and a zesty lemon-herb dressing. This colorful salad combines crunchy pistachios, sweet golden raisins, and savory kalamata olives for a delightful balance of flavors and textures, making it a perfect light meal or side dish for any occasion.
Ingredients
Scale
Salad 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
- 1/2 cup golden raisins
- 1/4 cup sliced kalamata olives
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 3 tablespoons fresh chopped dill
Dressing Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, drained chickpeas, chopped cucumber, diced red onion, pistachios, crumbled feta cheese, and fresh herbs including dill, parsley, and mint. Mix gently to distribute the ingredients evenly.
- Prepare the Dressing: In a mason jar or a separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey or maple syrup, kosher salt, and ground black pepper. Shake or whisk the dressing until it is well emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the zesty dressing, incorporating the golden raisins and sliced kalamata olives as you mix.
- Serve or Chill: Serve the salad immediately for fresh and crisp flavors. Alternatively, cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- This salad can be served as a main dish for a light lunch or dinner or as a side dish to complement grilled meats or fish.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
