Here’s the Recipe for the Viral Jennifer Aniston Salad

The viral Jennifer Aniston Salad on TikTok is worth the hype! 

This famous salad is simple to make with just a handful of pantry staples like quinoa, chickpeas, pistachios and feta that are tossed in a simple lemon vinaigrette.

Read on to learn the story behind this viral salad and how to make it, plus the full recipe.

Where Did the Famous Jennifer Aniston Salad Come From?

Originally, this quinoa and chickpea salad was believed to be the salad that Jennifer Aniston ate for lunch every day on the set of Friends. However, that was debunked in an interview that Courtney Cox did with the LA Times. Cox says that they all ate a variation on a Cobb salad that Jennifer “doctored up” with turkey bacon and chickpeas every day when filming.

The famous “Jennifer Aniston salad” from social media is actually based on a salad Aniston made for an old Instagram takeover with Living Proof —calling it “my perfect salad.”

Although she didn’t share the exact recipe, she did mention that some of the ingredients were bulgur, cucumbers, parsley, mint, red onion, garbanzo beans, feta cheese, and pistachios.

Ingredients for Jennifer Aniston Salad

Use these simple and fresh ingredients packed with nutritional value to make your new favorite healthy salad:

• Quinoa: Although the original recipe used bulgur, we swapped it for quinoa since that’s what we had in the pantry. However, you can substitute with bulgur or brown rice. For added flavor, cook your quinoa in broth instead of water. 
• Red Onion, Cucumber: Add crunch and flavor to this easy salad. 
• Chickpeas: We always keep a can or two of chickpeas on hand in the pantry as an easy way to add fiber and protein to salads like this one. You can omit or use white beans or chopped cooked chicken instead.
• Fresh Parsley & Fresh Mint: Use fresh herbs for the most flavor.  
• Pistachios: Add a nice crunch, healthy fats and protein to this recipe. You can substitute with another nut like chopped almonds or walnuts. Sunflower seeds or pumpkin seeds would also be great substitutes for pistachios.  
• Feta Cheese: Adds some saltiness and creaminess to this recipe. If you don’t like feta, use crumbled goat cheese instead. 
• Olive Oil: Adds healthy fat to the salad dressing. Use extra virgin olive oil if you have it.
• Lemon: Use fresh-squeezed lemon juice for the best flavor. You’ll also need lemon zest for the dressing so it’s worth picking up a fresh one. 
• Dijon Mustard: Can substitute with brown mustard instead. 
• Maple Syrup: Can substitute with honey if you prefer. 

How to Make the Jennifer Aniston Salad

The steps for making this salad are pretty simple:

• Cook the Quinoa: Rinse the quinoa in a fine mesh strainer under cold water. Add quinoa, water, and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
• Prep Fresh Salad Ingredients: Meanwhile, add minced red onion to a bowl of cold water and let soak for 10 minutes, then drain. (This helps to tame down the onion.) Chop the cucumber, parsley, mint, and pistachios, and set aside. 
• Make the Lemon Dressing: Add all the salad dressing ingredients to a bowl and whisk to combine. You can also add them to a mason jar and shake to combine. 
• Assemble: Add the cooled quinoa, red onion, cucumber, parsley, mint, pistachios, and chickpeas to a large bowl. Pour the dressing over top and toss everything together to combine. Add more salt or pepper to taste. 

And here are the tools we used to make the Jennifer Aniston salad: 

• Cutting board
• Chopping knife
• Medium Saucepan
• Mixing bowl
• Mason Jar

How to Store the Jennifer Aniston Salad

Store any leftover salad in an airtight container in the refrigerator for up to 3 to 4 days. The flavor of this salad got even better with time, making it perfect for meal prepping!

Jennifer Aniston Salad: Full Recipe

Jennifer Aniston Salad Recipe

Total Time: 30 minutes

Yields: 6 serving(s)

Ingredients:

• 1 cup quinoa, uncooked (or bulgur wheat, uncooked)
• ½ small red onion, diced
• 1 ½ cups English cucumber, chopped
• 1/2 cup chopped parsley
• 1/2 cup chopped mint
• 1/2 cup chopped pistachios
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup crumbled feta
• For the Dressing
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Zest from 1 lemon

Directions:
Rinse and drain quinoa. Add quinoa, 2 cups of water (or broth) and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

Meanwhile, add minced red onion to a bowl of cold water and let soak for 10 minutes, then drain. (It helps mellow the raw onion flavor.)

Add the dressing ingredients to a bowl and whisk well to combine, or add to a mason jar and shake well.

Add the cooled quinoa, red onion, cucumber, parsley, mint, pistachios, and chickpeas. Toss to combine and season with additional salt and pepper and lemon juice, to taste.

Nutrition Information Per Serving:
Serving Size: 1 of 6 salad servings (about 1 1/4 cup)

Calories: 355

Protein: 12 gram(s)

Fat: 19 gram(s)

Carbohydrates: 36 gram(s)

Fiber: 7 gram(s)

Sugar: 4 gram(s)

• Category: Nutrition