THE Jennifer Aniston Salad (Edit recipe)

I have seen this recipe floating around the internet for a couple years now, and if you know me, I'm usually pretty late to trying the food trends. But recently my mom and I made this for lunch and we really enjoyed it. I've made it quite a few times now. It's really easy, I love that it has plant based protein sources, and it's filling. If you're someone who has to pack lunch for work, this is a great option! You can also add grilled chicken for a little more protein too!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	724
Fat:	25 g
Carbohydrates:	99 g
Protein:	29 g
Cholesterol:	10 g
Sodium:	478 mg
Fiber:	17 g
Sugars:	5 g
Calculated for total recipe.

by Lara Salamone

Serves: 6-8

Ingredients

3 cup Quinoa, cooked
3 whole Mini Cucumber, finely chopped
0.5 cup Mint Leaves, chopped
0.5 cup Parsley, chopped
0.25 cup fresh Dill, chopped
0.5 cup raw Pistachios, chopped
0.5 cup Kalamata Olives, sliced
15 oz Chickpeas, canned, drained and rinsed
2 whole Lemon, juiced
0.333 cup Extra Virgin Olive Oil
0.5 cup Feta Cheese, crumbled
0.5 tsp Sea Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a large bowl and toss to combine. Adjust lemon, salt and pepper to your liking. Enjoy!

Notes

I have mostly seen this recipe made with fresh, raw red onion. I do not like raw onion so I omitted, but if you enjoy red onion, you can add 1/2 cup.
I added kalamata olives in for more texture and flavor, since I removed the red onion.