Jennifer Aniston Salad
This vegan take on the Jennifer Aniston salad is filling and fresh, with protein-packed quinoa, chickpeas, herbs and a bright lemon dressing.
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
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.
Nutrition
Calories: 312kcal | Carbohydrates: 27g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 553mg | Potassium: 373mg | Fiber: 6g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg