The Jennifer Aniston Quinoa & Chickpea Salad
The salad Jennifer Aniston reportedly ate on set for nearly a decade, and I get it. It’s simple, fresh, and balanced with plenty of protein, fiber, and flavor.
It’s one of those meals that just fits into real life: easy to prep ahead, satisfying without being heavy, and built with ingredients you probably already have. It’s bright from the herbs, loaded with gut-friendly fiber and protein from the quinoa and chickpeas, and has just the right crunch from the pistachios.
It holds up well in the fridge for a few days, which makes it perfect for meal prep or easy weekday lunches. I also love tossing it with grilled steak or chicken for a quick, higher-protein dinner.
Ingredients
For the salad:
1 cup cooked quinoa (or bulgur, if preferred)
1 cup chickpeas, rinsed and drained
1 small Persian cucumber, diced
½ cup chopped parsley
¼ cup chopped mint
⅓ cup diced red onion
⅓ cup crumbled feta cheese
¼ cup pistachios, roughly chopped
1 cup diced tomatoes (or cherry tomatoes, halved)
Salt + pepper, to taste
For the dressing:
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup (optional)
Salt + pepper, to taste
Instructions
Cook the quinoa according to package directions, then let cool completely.
In a large bowl, combine the quinoa, chickpeas, cucumber, parsley, mint, red onion, feta, pistachios, and tomatoes.
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, honey (if using), salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.
Taste and adjust salt or lemon to your liking.
Storage & Meal Prep Tips
Keeps for 3–4 days in the fridge — perfect for weekday lunches or meal prep.
For best texture, wait to add the pistachios until serving.
For a vegan version, skip the feta and add diced avocado or nutritional yeast for creaminess.
Pair with grilled chicken or steak for extra protein.
Nutrition Spotlight (per serving)
Approximate values will vary slightly by brand and ingredients used:
Calories: ~400
Protein: 18–20g
Fiber: 8–10g
Healthy fats: from olive oil, pistachios, and feta
Key nutrients: Folate, magnesium, vitamin C, and plant-based iron
Why It Works
As a dietitian, I love this recipe because it hits that sweet spot of flavor and function. You’ve got:
Protein from quinoa, chickpeas, and feta
Fiber for blood sugar balance and satiety
Healthy fats to support hormone and brain health
Antioxidant-rich herbs that make it taste bright and fresh
Healthy eating doesn’t have to mean eating the same salad every day but if you did, this would be the one to choose.
