Jennifer Aniston Salad

Here’s how to make the viral Jennifer Aniston salad with quinoa or bulgur, cucumber, fresh herbs, pistachios, chickpeas and feta all tossed in lemon juice and olive oil.
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Substitutions & Notes How to Make How to Store Everything You Need to Make the Jennifer Aniston Salad More Salad Recipes

Given my love for salads, I just had to try Jennifer Aniston’s salad that went viral on TikTok!

Some sources say she ate the salad every day for 10 years while filming the show Friends, but after a little research I found that this is actually a salad she shared while doing an Instagram takeover for the Living Proof brand. It’s no longer on Instagram, but you can still find it on the Way Back Machine (aka the best site for looking up old content). This post was from 2015 and in the caption Aniston said the salad, with bulgur, cucumbers, parsley, mint, red onion, chickpeas, feta cheese and pistachios was her “perfect salad.”

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According to an article in the Los Angeles Times, the salad she ate daily on the set of Friends was a spruced up Cobb salad with turkey bacon and chickpeas, which I recreated with my protein Cobb salad.

Either way, after trying Jen’s tabbouleh-inspired salad I can totally see why she (and the whole internet) is obsessed. It’s not only delicious and packed with SO much flavor, but it also has the perfect amount of protein, smart carbs, healthy fats, and veggies – all the components of a good meal-sized salad.

Jen’s original version of this salad calls for bulgur wheat as the base, but when I went to make this salad for the first time I couldn’t find bulgur wheat anywhere, so I decided to make it with quinoa. It worked great and this salad is easily becoming a new staple in our house.

Why You’ll Love This Recipe

It has all the components of a good meal-sized salad… protein, smart carbs, healthy fats, veggies and satisfaction factor!
It’s light, flavorful and jam-packed with tons of fresh herbs!
Quick and easy to whip up – you only need 10 ingredients (plus salt + pepper) and one bowl!
It holds up well in the fridge so it’s the perfect meal prep recipe. Prep this over the weekend and have lunch ready to go for the entire week!

Ingredients Needed

quinoa – instead of bulgur I used white quinoa as the base. Quinoa is a good source of protein, high in fiber, rich in vitamins and minerals and naturally gluten-free. It’s also a complete protein, which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods.
cucumber – adds a nice crunch! I personally like using mini cucumbers because they don’t have large seeds.
fresh parsley – flat-leaf parsley and curly parsley both work well in this recipe. Make sure your bunch of parsley is washed and dried well before chopping it!
fresh mint – the addition of fresh mint adds so much flavor! Again, make sure your mint is washed and dried before chopping it.
red onion – the perfect way to add a bit of flavor and more crunch. You can use yellow onion if needed.
pistachios – roasted and salted. Adds some healthy fat and more protein to this salad.
chickpeas – I used canned chickpeas (otherwise known as garbanzo beans) for ease, but of course, you can totally cook the chickpeas from scratch if desired. Freshly cooked beans are really delicious if you have the time.
feta cheese – this adds some healthy fat and such a good flavor to the salad so I wouldn’t recommend omitting it.

Recipe Substitutions & Notes

Quinoa – I love this salad with quinoa, but you can totally swap it with cooked bulgur wheat or farro instead.
Cheese – I bet goat cheese would be delicious! You can also skip the cheese altogether or use a dairy-free feta cheese if you want the salad to be vegan.
Avocado – Want to add a little more creaminess and healthy fat to your salad? Add in some chopped avocado.
Pistachios – Feel free to swap the pistachios with another nut. I bet roasted and salted almonds would be delicious. If you need this salad to be nut-free, you can totally swap the nuts for roasted sunflower seeds.
Protein – You can totally swap the chickpeas with a different type of protein or even add more protein to this salad. I love serving the salad alongside my apple cider vinegar chicken or air fryer chicken breast on top. It would also be delicious with baked tofu, grilled shrimp or air fryer salmon.

How to Make

Step 1: To start, cook your quinoa according to the package (you can also follow my full tutorial on how to cook quinoa) directions until it has softened. Drain out any excess water, if needed.

Step 2: In a large bowl, combine cooked quinoa, cucumbers, parsley, mint, red onion, pistachios, chickpeas, feta, lemon juice, olive oil, sea salt, and pepper. Taste and add more salt or pepper if necessary.

How to Store

I love meal prepping this salad for lunches throughout the week! It stores so well and even tastes better the next day as the ingredients have time to soak up more of the flavors. To store, place leftovers in an airtight container in the fridge for up to 5 days.