Jennifer Aniston Salad
A vibrant quinoa and chickpea salad with cucumber, fresh herbs, and a lemony olive oil dressing, perfect for spring and summer.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed White, red, or tri-color quinoa all work. Rinsing removes natural coating.
- 1 can (15 oz) chickpeas, drained and rinsed Canned chickpeas are convenient for quick preparation.
- 1 medium cucumber, diced Persian or English are ideal.
- ¼ cup red onion, finely diced
- ½ cup fresh parsley, chopped Fresh herbs brighten the salad.
- ¼ cup fresh mint, chopped Can replace or add dill for a different note.
- 3 tablespoons lemon juice (about 1 large lemon)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt Plus more to taste.
- ½ teaspoon freshly ground black pepper Plus more to taste.
Instructions
Preparation of Quinoa
- Cook the quinoa according to package instructions and let it cool.
- Use a 2:1 water-to-quinoa ratio. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let rest, covered, for 5–10 minutes.
- Fluff quinoa with a fork and spread on a sheet tray to cool faster.
Combine Ingredients
- In a large bowl, combine cooked quinoa, chickpeas, diced cucumber, chopped red onion, parsley, and mint.
- Dice the cucumber into small, uniform pieces for crunch.
Dress the Salad
- Drizzle with lemon juice and olive oil, and season with salt and pepper to taste.
- Add lemon juice first, then olive oil, and whisk or shake in a jar.
Serve
- Toss everything together and serve chilled.
- Let the salad rest for 10–15 minutes before serving to allow flavors to meld.
Notes
For a twist, consider adding roasted vegetables, tahini, or feta for added protein. Store in an airtight container for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 350mgFiber: 10gSugar: 3g
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