Jennifer Aniston Salad Recipe + 3 Variations (for two)
Here is how to make the original Jennifer Aniston’s Friends salad with quinoa or bulgar, cucumber, fresh herbs, pistachios,chickpeas and feta cheese all tossed in a simple lemon and olive oildressing. Along with 3 variations!
Servings: 2 hearty servings
Ingredients
Grain and Chickpea Salad Base:
- ½ cup grains bulgar, quinoa, farro or even orzo
- 1 cup water
- 8 ounces canned chickpeas also labeled garbanzo beans, rinsed and drained
Lemon Dressing:
- 1 Lemon juiced, about 3-4 tablespoons
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
Jennifer Aniston’s Salad Variation (original):
- ½ cup cucumber halved, seeded, diced
- ¼ cup parsley chopped
- ¼ cup mint chopped
- 2 Tablespoons + 2 teaspoons of red onion chopped
- ¼ cup roasted and salted pistachios
- ¼ cup feta cheese crumbled
Mexican-ish Variation:
- 2 Tablespoons Sweet peppers – about 1 mini pepper
- ¼ cup fresh corn kernels or more if desired (about ½ a corn ear)
- ½ Avocado diced (you can add the whole thing if you like avocado)
- ¼ cup Cherry tomatoes halved
- ⅓ cup Cilantro – If you want to add another herb I recommend mixing some chives with the cilantro.
- 2 tablespoons + 2 teaspoons of red onion chopped
- ¼ cup roasted and salted pistachios
- ¼ cup feta cheese crumbled
Greek-ish Variation
- ¼ cup green pepper roughly chopped
- ¼ cup cherry tomatoes halved
- ¼ cup cucumber halved, seeded, diced
- 2 tablespoons + 2 teaspoons black olives chopped
- ¼ cup fresh parsley chopped you can use flat leaf or curly parsley
- ¼ cup fresh oregano
- 2 tablespoons + 2 teaspoons of red onion chopped
- ¼ cup roasted and salted pistachios
- ¼ cup feta cheese crumbled
Mediterranean-ish
- ¼ cup cucumber seeds removed and chopped
- ¼ cup cherry tomatoes halved
- ¼ cup baby arugula
- ¼ cup spinach roughly torn into bite size pieces
- 2 tablespoons basil thinly sliced (julienne style)
- 2 tablespoons and 2 teaspoons green onion thinly-sliced
- ¼ cup toasted sliced almonds
- ¼ cup feta crumbled
Instructions
- Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Off heat, fluff with a fork and let cool for 5 – 10 minutes.
- In a medium bowl, stir together cooked quinoa, rinsed and drained chickpeas and the salad ingredients of your choice or use one of the variations for inspiration.
- In a small bowl whisk together lemon juice and olive oil, toss the salad with the dressing. Season with salt and pepper, taste and adjust seasoning. Serve immediately or chill in refrigerator.