This protein-packed salad went viral when Jennifer Aniston revealed it was her favorite go-to lunch. The original version used bulgur wheat, a staple in Mediterranean dishes like tabbouleh. But in this variation, we’re using quinoa for a gluten-free twist—though bulgur still works beautifully.
With crisp cucumbers, creamy feta, fresh herbs, and hearty chickpeas, this salad is balanced, flavorful, and perfect for meal prep. It stays fresh for days and is super customizable to fit your preferences.
Why You’ll Love This Salad
Jennifer Aniston salad hype is always present. If you’re looking to eat more salads without sacrificing flavor or fullness, this one’s a winner. It’s:
- Perfect for Meal Prep: Holds up well for several days, ideal for lunches or busy weeknights.
- Customizable & Nutrient-Packed: Full of plant-based protein, healthy fats, and fresh veggies. Swap in your favorite ingredients with ease.
The lemon-honey dressing brings all the flavors together. If you’re prepping ahead, start with half the dressing and add the rest right before serving for the best texture.
Love quinoa in your salads? Try it in other favorites like Mediterranean Quinoa Salad, Apple Kale Quinoa Salad, or Greek Quinoa Bowls.
Ingredients
Salad Base
- Quinoa or bulgur wheat (your choice of grain)
- Vegetable or chicken broth (to cook quinoa for more flavor)
- Chickpeas (great plant-based protein)
- Red onion (adds crunch and bite)
- English cucumber (refreshing and crisp)
- Fresh herbs: mint, parsley, and dill
- Roasted, salted pistachios (crunchy, savory goodness)
- Feta cheese (creamy and tangy)
- Salt and black pepper to taste
Dressing
- Extra virgin olive oil
- Fresh lemon juice + zest
- Honey (balances the acidity)
- Optional spices: sumac or za’atar for extra flavor
Instructions
1. Cook the Quinoa
- In a saucepan, combine water and broth. Bring to a boil.
- Rinse quinoa and add it to the pot.
- Simmer on low for 10–15 minutes, or until liquid is absorbed.
- Fluff with a fork and let it cool in a large bowl. Refrigerate if prepping ahead.
2. Assemble the Salad
- Add chickpeas, cucumber, red onion, herbs, pistachios, and feta to the cooled quinoa. Mix gently.
3. Make the Dressing
- Whisk or shake olive oil, lemon juice, honey, salt, and pepper. Add sumac or za’atar if using.
4. Dress & Serve
- Pour half the dressing over the salad and toss. Taste and add more dressing if needed. Serve immediately or store up to 4 days.
Variations & Substitutions
- Beans: Swap chickpeas for white beans or black beans.
- Veggies: Add cherry tomatoes, avocado, celery, or bell pepper.
- Grains: Try farro, brown rice, or couscous.
- Herbs: Add fresh basil or cilantro for a twist.
- Spices: Try cumin, paprika, or red pepper flakes.
- Protein: Add grilled chicken, shrimp, or salmon.
- Dried fruit: Toss in cranberries, raisins, or pomegranate seeds.
- Nuts/Seeds: Use walnuts, pumpkin seeds, or sunflower seeds.
- Cheese: Go dairy-free with vegan feta or swap for goat cheese.
Tips for Best Results
- For freshness, dress just before serving.
- Swap pistachios with almonds or walnuts for variety.
- Dairy-free? Omit feta or use a vegan version.
What to Serve With It
This salad is a versatile side or light main. Pair it with:
- Air Fryer Cod
- Moroccan Carrot Lentil Soup
- Greek Lemon Chicken
- Mediterranean Turkey Meatballs
- Tzatziki Chicken
The recipe gained popularity after Jennifer Aniston shared it as her favorite salad. The viral salad recipe became iconic for its refreshing flavors and simple steps.
Yes, according to interviews and social media posts, Jennifer Aniston often ate a version of this salad while filming Friends. The original recipe included bulgur wheat, chickpeas, cucumber, red onion, feta, and fresh herbs.
Not exactly—this recipe is inspired by the viral version of the salad she reportedly enjoyed, but it’s not an official recipe from Aniston herself. Some variations use quinoa instead of bulgur to make it gluten-free.
Absolutely. Bulgur is the traditional grain in the original version and adds a slightly nutty flavor. If you’re not avoiding gluten, it’s a great option.
It keeps well for up to 4 days in an airtight container. For best results, store the dressing separately and toss it in just before serving to keep everything fresh and crisp.
Yes! Just leave out the feta cheese or use a plant-based alternative. Everything else in the recipe is naturally vegan.
A light lemon-honey vinaigrette works beautifully. You can also try a tahini or Greek yogurt dressing for a creamier variation.
