Jennifer Aniston Salad
This vegan version of the famous Jennifer Aniston salad is filling and fresh, with protein-packed quinoa and chickpeas, crunchy veggies, lots of herbs, and a bright lemon dressing to bring it all together. Bonus: It’s amazing for meal prep!
Somehow, there are multiple Jennifer Aniston salads floating around the internet. One version is a Cobb salad, which the ladies of Friends ate for lunch every single day during filming. (Here’s my own Cobb salad recipe for a vegan version!) Then there’s THIS recipe, which Jennifer Aniston shared when she took over the Living Proof Instagram account for a day—and it’s the one that went viral on TikTok a few years later. I absolutely love it and because it tastes even better after a day or two in the fridge, I’ll make it on a Sunday night and have it for lunch for the next few days.
Why You’ll Want to Make THIS Version of the Jennifer Aniston Salad
Here’s what makes this Jennifer Aniston salad a hit:
- Easily vegan. You only need to swap the feta for vegan feta, so there’s no need for a bunch of different plant-based substitutes here. (And if you want, you can omit the feta altogether and this salad will still be tasty!)
- Full of texture. You’ve got crunchy pistachios, crisp veggies, the creamy feta—it all comes together to create a fabulous combination of textures in this salad.
- Bright, fresh flavours. You know how sometimes a recipe just tastes healthy in the best kind of way? That’s this salad! It doesn’t taste like the kind of healthy food that’s a chore to eat, but the lemon and herbs and veggies are a delicious way to nourish your body.
Notes on Ingredients
The ingredients for this salad are simple and wholesome. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Salad:
- Quinoa – Here’s how to cook quinoa. Bulgur can also be used if you prefer.
- Chickpeas – Feel free to sub a different kind of bean, like cannellini or even black beans.
- Vegetables – Diced cucumber and red onion, finely diced.
- Herbs – Fresh parsley and mint give the Jennifer Aniston salad tabbouleh vibes.
- Vegan feta cheese – I love this vegan feta recipe.
- Pistachios – Almonds would also be delicious.
For the Dressing:
- Olive oil
- Lemon juice – Use fresh lemon juice for the best flavour.
- Maple syrup – Agave also works.
- Garlic – The flavour of the garlic will mellow thanks to the acid in the lemon juice.
- Salt and black pepper
How to Make the Jennifer Aniston Salad (Vegan Style!)
The recipe card at the bottom of the page has the full instructions for you, but here’s a brief overview so you know what’s involved!
- Prepare the dressing. Whisk all of the dressing ingredients together in a small bowl.
- Assemble the salad. Combine the cooked quinoa, chickpeas, vegetables, herbs, vegan feta, and pistachios in a large bowl.
- Dress the salad. Pour the dressing into the bowl and toss to coat.
- Chill and serve. Refrigerate the salad for 15-20 minutes to allow the flavors to meld before serving.
Tips and Variations
- Make sure the quinoa isn’t soggy. It should be light and fluffy, not mushy. If your quinoa is soggy, keep cooking it uncovered until the liquid evaporates.
- Switch up the vegetables. Like most salad recipes, this one’s versatile. Add cherry tomatoes, swap the fresh veggies for roasted ones (asparagus in the spring and Brussels sprouts in the fall would be amazing), etc.
- Make it nut-free. If you’re allergic to nuts, you can replace the pistachios with sunflower seeds or pumpkin seeds (AKA pepitas) for a similar texture and flavour.
Serving Suggestions
The Mediterranean flavours in this salad would make it an excellent pairing for Crispy Homemade Falafel, Vegan Tempeh Gyros, or Vegan Kofta. You could also serve it as a snack with Homemade Pita Chips to scoop it up.
How to Store
Store the Jennifer Aniston salad in an airtight container in the refrigerator for 3 to 4 days. Before serving, give it a quick toss to redistribute the dressing and ingredients. You can freshen it up with a squeeze of lemon juice or a drizzle of good olive oil if needed.
More Vegan Salad Ideas
Enjoy friends! If you make this Jennifer Aniston salad recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Jennifer Aniston Salad
Ingredients
For the Salad:
- 1 cup cooked quinoa, or bulgur, if preferred, 185g cooked
- 1 cup canned chickpeas, rinsed and drained, 165g
- 1 cup diced cucumber, 150g
- ½ cup red onion, finely diced, 75g
- ¼ cup fresh parsley, chopped, 15g
- ¼ cup fresh mint, chopped, 10g
- ½ cup vegan feta cheese, crumbled, 75g
- ⅓ cup pistachios, roughly chopped, 40g
For the Dressing:
- 3 tablespoons olive oil, 45ml
- 2 tablespoons lemon juice, 30ml
- ½ tablespoon maple syrup, 7.5ml
- 1 clove garlic, minced
- ½ teaspoon salt, 3g
- ¼ teaspoon black pepper, ~0.5g
Instructions
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, garlic, salt, and black pepper.
- In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, vegan feta and pistachios.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
