Jennifer Aniston Protein Salad (Printable Version)

A vibrant salad with quinoa, chickpeas, cucumber, feta, fresh herbs, and toasted nuts for a refreshing meal or side.

# Ingredient List:

→ Grains

01 - 1 cup dry 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 crumbled feta cheese (approximately 3 oz)

→ Herbs

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

→ Nuts & Seeds

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

# Step-by-Step Instructions:

01 - Thoroughly rinse the quinoa or bulgur. In a medium saucepan, combine with water and bring to a boil. Reduce the heat to low, cover, and simmer until tender—approximately 12 minutes for quinoa or 15 minutes for bulgur. Fluff with a fork and allow to cool completely.
02 - In a large mixing bowl, combine the cooled grains, chickpeas, diced cucumber, chopped red onion, crumbled feta, parsley, mint, and toasted nuts.
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 toss gently to ensure even coating.
05 - Taste and adjust seasoning as desired. Serve chilled or at room temperature for optimal freshness.

# Expert Advice:

01 -
  • It's a complete meal without feeling heavy, thanks to the protein from chickpeas and quinoa working together.
  • You can prep everything ahead and toss it together right before eating, making it perfect for meal prep days.
  • The combination of fresh herbs and toasted nuts creates this textural contrast that makes every bite interesting.
02 -
  • Don't dress this salad more than a few minutes before eating unless you're okay with a softer texture—the grain and vegetables will absorb the dressing and eventually get a little mushy.
  • If you're meal prepping, keep the dressing separate and add it right before you eat, or your salad will get watery and sad by lunch.
  • The feta will soften slightly as it sits, which is actually nice, but if you want it to stay a little firmer, add it right before eating.
03 -
  • Toast your own nuts and you'll taste the difference immediately—it takes maybe five minutes and changes everything.
  • Use block feta instead of pre-crumbled, squeeze your lemon juice fresh, and taste the dressing before it goes into the salad because these little things compound into something noticeably better.
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