Jennifer Aniston Salad
This refreshing and nutritious salad, popularly known as Jennifer Aniston Salad, features a delightful combination of chickpeas, quinoa, and fresh vegetables. It's perfect for a light lunch or a side dish and is packed with protein and flavor.
Equipment
- 1 medium-sized pot
- 1 large mixing bowl
- 1 whisk
- 1 set measuring cups
- 1 set measuring spoons
- 1 cutting board
Ingredients
- 1 cup quinoa Rinse under cold water to remove bitterness.
- 2 cups water
- 1 can (15 oz) chickpeas Drained and rinsed.
- 1 cup cherry tomatoes Halved.
- 1 unit cucumber Diced.
- ¼ cup red onion Finely chopped.
- ¼ cup fresh parsley Chopped.
- ¼ cup feta cheese Optional, crumbled.
- ¼ cup olive oil
- 2 tablespoons lemon juice
- to taste unit salt
- to taste unit pepper
Instructions
- Rinse the quinoa under cold water to remove any bitterness. In a medium-sized pot, combine the quinoa and water. Bring to a boil, then reduce heat and simmer until quinoa is cooked and water is absorbed.
- Remove from heat and fluff the cooked quinoa with a fork.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- If using feta cheese, add it to the mixture.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
- Adjust seasoning according to taste and pour the dressing over the salad.
- Gently toss all the ingredients together until well combined.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld before serving.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to customize the salad by adding your favorite vegetables or proteins. For a vegan version, omit the feta cheese.