Description
This fresh and flavorful Jennifer Aniston Salad is a nutrient-packed, herbaceous blend of bulgur wheat, crunchy pistachios, crisp cucumbers, and protein-rich chickpeas—all tossed in a light lemony dressing and finished with creamy feta. It’s the kind of salad that’s wholesome, satisfying, and seriously addictive. #JenniferAnistonSalad #HealthyLunchIdeas #ViralSalad #MealPrepFriendly #ChickpeaSalad
Ingredients
Scale
Salad Base
- 3 1/2 cups cooked bulgur wheat (from 1 cup uncooked red bulgur)
- 3 mini cucumbers, quartered and sliced (about 2 cups)
- 1/2 cup chopped fresh Italian flat-leaf parsley
- 1/2 cup chopped fresh mint
- 1/3 cup chopped red onion, soaked in cool water for 10 minutes, then drained
- 1/2 cup coarsely chopped pistachios
- 2 cups drained chickpeas
Dressing
- Juice of 1 lemon (about 3 tablespoons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
To Finish
- 1/2 cup crumbled feta cheese, plus more for serving
Instructions
Combine the Ingredients
- In a large bowl, mix the cooked bulgur wheat, cucumbers, parsley, mint, red onion, pistachios, and chickpeas.
Make the Dressing
- In a small bowl, whisk together lemon juice, olive oil, kosher salt, and black pepper.
Assemble the Salad
- Pour the dressing over the salad mixture and toss gently to combine.
- Fold in the crumbled feta cheese.
- Adjust seasoning as needed and garnish with additional feta before serving.
Notes
- Let the salad sit for 15–30 minutes before serving for deeper flavor infusion.
- Perfect for meal prep—store in the fridge for up to 3 days (add feta just before serving if storing).
- Make it vegan by omitting the feta or using a plant-based alternative.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 340
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 15mg