This Quinoa Salad with Chickpeas and Feta is also known as the famous Jennifer Aniston Salad. The lore is deep for this one, but so is the flavor!
Featuring perfectly cooked quinoa, crisp cucumbers, salty feta cheese, crunchy pistachios, and a simple lemon dressing – this salad is worth the hype!
A rumor started on social media a few years back that Jennifer Aniston ate this quinoa salad on the set of friends every single day. Some folks started to get suspicious when they realized quinoa wasn't widely available in the 90's. As it turns out, the salad that Jennifer Aniston ate every day was actually a Cobb salad.
While not true, it wasn't completely false either. Jennifer instead shared in a recent interview how much she loved this salad (only the original recipe contained bulgur wheat, not quinoa). It wasn't the famous salad from "Friends" – but close enough, right?
The viral recipe was not in vain, however. It greatly inspired this easy (and satisfying) recipe for quinoa salad with chickpeas and feta.
Like the original, it features tabbouleh-inspired flavors, but my version includes a homemade lemony dressing with honey and Dijon for the perfect balance of flavor. After a lot of testing and feedback from others, this recipe is generous with key ingredients like feta and pistachios. I know you're going to love it!
Why You'll Love It
- It's delicious! This simple salad is filled with fresh ingredients, and every single bite is packed with flavor.
- Plant-based protein. Quinoa is a great source of protein, especially when paired with fiber-rich chickpeas and feta cheese. Bonus points for healthy fats from olive oil.
- Lasts for DAYS. Many salads become soggy when refrigerated, but this easy quinoa salad keeps its texture.
- Meal prep. Since it stores so well, this chickpea salad recipe makes the perfect meal prep. We love it for a light lunch or an easy side dish.
Ingredients
This viral Jennifer Aniston salad recipe is packed with fresh ingredients and a balance of flavors and textures. Every bite has a nice crunch thanks to salty pistachios and crisp cucumber.
- Quinoa: You'll need 3 cups of cooked quinoa, equal to about 1 cup of dry quinoa. Don't worry – the cooking instructions are included in the recipe card.
- Chickpeas: Also known as garbanzo beans, these add protein, fiber, and texture to the salad. If desired, you can swap them for white beans.
- Fresh herbs: Both parsley and mint are used for this recipe, giving a flavor similar to tabbouleh. It's essential that they are fresh and the results are totally worth it!
- Pistachios: These add crunch and flavor; they perfectly complement the other ingredients in the recipe. Feel free to swap them out for another nut (or another crunchy ingredient). I think pine nuts would be fabulous.
- Feta cheese: This salty and tangy cheese provides the perfect flavor balance. Purchase it pre-crumbled, or do it yourself and save some serious coin!
You will also need:
- Red onion
- English cucumber (seeded and finely chopped)
- Lemons
- Olive oil
- Dijon mustard
- Honey (or maple syrup)
- Salt and pepper
How to Make Jennifer Aniston Salad
This is the perfect salad. Salty, crunchy, sweet, and tangy. It's no wonder this viral salad recipe took off on TikTok and Instagram!
Before you get started: Cook the quinoa. We love to make Instant Pot quinoa because it's very hands-off, but both the stovetop and Instant Pot instructions are included in the recipe card.
- Add 3 cups of cooked and cooled quinoa to a large salad bowl.
- This can be prepared the night before. If you prepare it on the same day, the quinoa will cool more quickly if you spread it on a baking sheet or tray.
- Top the quinoa with the chickpeas, red onion, cucumber, parsley, and mint. Toss well.
- Sprinkle on the feta cheese and chopped pistachios.
- Toss until well combined.
- Prepare the dressing. Add the juice of 2 lemons, olive oil, honey, dijon mustard, salt and pepper to a small glass jar. Shake well, or blend with a small milk frother.
- Pour the dressing evenly over the quinoa salad, then toss once again to distribute it evenly.
Chill before serving. For the best results, cover your salad and refrigerate it for 1-4 hours before serving. Don't worry if you don't have time – you can serve it right away if you need to!
Storing Leftovers & Meal Prep
Transfer leftovers to an airtight container and refrigerate for up to 4-5 days. It's best when enjoyed in the first few days, but the texture holds up surprisingly long – just make sure to remove the seeds from your cucumber.
Meal prep: Portion into meal prep containers and refrigerate for up to 5 days. Add extra protein options if desired.
Recipe Variations
Mediterranean quinoa salad: Yes, I do have a recipe for Greek quinoa salad (which we LOVE), but if you were to take elements of this chickpea quinoa salad and blend it with my Greek recipe, you'll end up with a stellar Mediterranean version. Think kalamata olives, cherry tomatoes, red bell pepper, and a touch of red wine vinegar – delish!
Antipasto quinoa salad: Include traditional antipasto elements like marinated artichoke hearts, olives, roasted red pepper, cured meats, and oil-packed cheese. Swap some of the lemon juice for white wine vinegar, and you'll have a delicious, satisfying, and easy side dish.
Expert Tips
- Smaller pieces. One of my tricks for getting the best flavor from salads is to chop the ingredients very small. This ensures that you get all of the ingredients in every single bite, making for a balanced and flavorful eating experience every time.
- Cook and cool the quinoa first. Once your quinoa has been cooked, it's best if you allow it to cool to room temperature before preparing your salad. I like to spread the cooked quinoa out on a baking sheet or a large container; the increased surface exposure helps it cool much more quickly than leaving it in a bowl or pot. If you have time, cook the quinoa the day before and chill it in the refrigerator overnight.
- Chill before serving. This quinoa chickpea salad tastes delicious right away, but it gains so much flavor if you let it chill in the refrigerator for an hour or so before serving. This gives the ingredients a chance to mingle and become best friends first.
Recipe Substitutions
- Dairy-free/vegan: Swap the feta cheese for crumbled vegan feta cheese.
- Quinoa: This can be swapped for bulgar wheat (it's in the OG recipe), farro, or cooked grain (or seed) of your choice.
- Nuts: This recipe uses pistachios, but you can try swapping them for almonds, walnuts, pine nuts, etc. If you're nut-free, you can use sunflower seeds or pumpkin seeds.
- Extra protein: Add your favorite protein source to the salad for an extra boost. Grilled chicken breast, salmon, crumbled turkey bacon, or extra beans are all great options.
More Salad Recipes
If you loved this recipe for quinoa salad with chickpeas and feta, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Quinoa Salad with Chickpeas and Feta (Jennifer Aniston Salad)
Ingredients
- 3 cups cooked and cooled quinoa about 1 cup dry quinoa*
- 15 ounce can chickpeas drained and rinsed (AKA garbanzo beans)
- 1 english cucumber seeded and finely chopped** (about 1 ½ cups)
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint
- ⅓ cup minced red onion
- 6 ounces feta cheese crumbled*** (about 1 ½ cups)
- ¾ cup roasted pistachios roughly chopped (salted)
Dressing:
- 2 lemons juiced (about 6-8 tablespoons)
- ¼ cup olive oil
- 1 ½ tablespoons honey or maple syrup
- 1 teaspoon dijon mustard
- ¼ teaspoon salt plus more to taste
- ⅛ teaspoon black pepper
Instructions
- Add the quinoa. Once your quinoa is cooked and cooled down, add it to a very large bowl.
- Add the beans and veggies. Drain and rinse your chickpeas, then add them to the quinoa, along with the cucumber, parsley, mint, and red onion.
- Toss to combine. Toss the salad well using two salad forks or a pair of tongs.
- Feta and pistachios. Sprinkle in the crumbled feta cheese and pistachios, and toss once again – just until everything is evenly distributed.
- Make the dressing. Add the lemon juice, olive oil, honey, dijon, salt, and black pepper to a small glass jar or cruet. Whisk, shake, or blend to combine. Note: I like to use a mini milk frother to make dressing - it works great!
- Pour in the dressing. Evenly pour the prepared dressing all over the salad, then toss well to distribute it.
- Taste and adjust. Taste the salad and add more salt (or other ingredients) to your preference. Keep in mind that the flavor will improve once it has chilled for 1-2 hours.
- Chill and serve. For the best results, cover the bowl and chill in the refrigerator for several hours before serving. Garnish with fresh mint leaves and extra crumbled feta cheese (if desired).
Notes
- 1 cup dry quinoa (unrinsed)
- 2 cups water
- ½ teaspoon salt
- 1 cup dry quinoa (unrinsed)
- 1 ½ cups water
- ½ teaspoon salt
Nutrition
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Dorothy Bigelow
We have made this recipe MANY times and just can't manage to get sick of it. It's perfect for meal prep lunches or an easy weeknight side dish. I know you'll love it as much as we have!