Description
This Jen Aniston Salad is a fresh and flavorful dish perfect for any occasion. Packed with protein-rich quinoa, chickpeas, and a variety of herbs and vegetables, this salad is tossed in a zesty lemon vinaigrette for a burst of Mediterranean flavors.
Ingredients
Units
Scale
Salad:
- 1/3 cup red onion finely chopped
- 1 cup (180g) dry quinoa
- 2 cups (480mL) water
- 1–15 ounce can (425g) chickpeas drained and rinsed
- 1 medium cucumber sliced and quartered
- 1/2 cup parsley coarsely chopped
- 1/2 cup mint coarsely chopped
- 1/2 cup (62g) roasted salted pistachios coarsely chopped
- 1/2 cup (56g) crumbled feta cheese
Dressing:
- 1/4 cup (60mL) extra virgin olive oil
- 2 lemons juiced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Red Onion: Add the chopped red onion to a small bowl of cold water to reduce its sharpness.
- Cook Quinoa: Rinse quinoa, then cook in water for 15 minutes. Let cool.
- Make Dressing: Whisk together olive oil, lemon juice, salt, and pepper.
- Assemble Salad: Combine quinoa, chickpeas, cucumber, parsley, mint, pistachios, onion, and feta. Drizzle dressing and mix.
- Serve: Enjoy immediately or chill before serving. Store leftovers in the refrigerator for up to 5 days.
Notes
- Consider salting the quinoa water for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
