Why You’ll Love Viral Jennifer Aniston Salad Recipe

I like this recipe because it’s quick, filling, and doesn’t require any cooking beyond preparing the quinoa. I enjoy how the herbs make it taste fresh and vibrant, while the chickpeas, quinoa, and feta make it substantial enough to be a full meal. It’s one of those salads I can eat again and again without getting bored.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salad
2 cups cooked quinoa cooled
1 15-ounce can chickpeas drained, rinsed
1 cup diced English cucumber approximately 1 8-ounce cucumber
¾ cup finely diced red onion approximately 1 4-ounce onion
½ cup finely chopped fresh flat-leaf parsley approximately ½ of 1 bunch
¼ cup finely chopped fresh mint leaves approximately ½ of 1 bunch
2 tablespoons minced fresh dill approximately ¼ of 1 bunch
½ cup chopped roasted pistachios
1 cup feta cheese crumbles
salt to taste
freshly ground black pepper to taste

For the Dressing
2 tablespoons fresh lemon juice juice of approximately 1 medium lemon
¼ cup olive oil
salt to taste
freshly ground black pepper to taste

Directions

I add the cooked and cooled quinoa, chickpeas, cucumber, red onion, parsley, mint, dill, pistachios, and feta cheese to a large mixing bowl. I sprinkle salt and freshly ground black pepper over everything, then gently toss the ingredients together until well combined. I set the salad aside while I prepare the dressing.

In a small mixing bowl, I whisk together the fresh lemon juice, olive oil, salt, and freshly ground black pepper until the dressing is fully incorporated. If I’m not serving the salad right away, I refrigerate the salad and dressing separately in airtight containers.

When I’m ready to serve, I divide the salad between serving bowls, drizzle the desired amount of dressing over each portion, and toss gently to coat. I serve the salad immediately for the best flavor and texture.

Servings and Timing

I usually make this salad for 4 servings. Prep time takes me about 15 minutes, there’s no cook time involved, and the total time comes out to roughly 15 minutes.

Variations

I sometimes add diced avocado for extra creaminess or swap the pistachios for almonds when that’s what I have on hand. When I want more protein, I mix in grilled chicken or shrimp. I also enjoy adding cherry tomatoes for a pop of color and sweetness.

Storage/Reheating

I store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Since this is a cold salad, I don’t reheat it—I simply toss it with the dressing and serve it chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

I often prepare it a few hours in advance and keep the dressing separate until serving.

Do I need to reheat the quinoa?

I don’t reheat it; I make sure it’s completely cooled before adding it to the salad.

Can I use a different grain?

I sometimes substitute bulgur or farro, but quinoa is my favorite for texture.

Is this salad filling enough for a meal?

I find it very filling thanks to the quinoa, chickpeas, and feta.

Can I skip any of the herbs?

I prefer using all of them, but I adjust based on what I have available.

What type of feta works best?

I like using block feta crumbled by hand for the best texture.

Can I reduce the onion flavor?

I soak the diced onion in cold water briefly if I want it milder.

Is the full amount of dressing necessary?

I don’t always use all of it and add just enough to coat the salad.

Can I make this vegan?

I leave out the feta or replace it with a plant-based alternative.

Does this salad travel well?

I find it great for meal prep and potlucks as long as the dressing is kept separate.

Conclusion

I love how this viral Jennifer Aniston salad manages to be simple, wholesome, and incredibly flavorful all at once. It’s become one of my go-to recipes when I want something quick, fresh, and satisfying that never fails to impress.