Why You’ll Love Jennifer Aniston Salad Recipe

I like this recipe because it feels clean and nourishing while still being flavorful and interesting. I enjoy how each component is prepared thoughtfully, from the salted cucumbers to the golden chickpeas, and how everything comes together into a salad that works beautifully as a meal or a side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cucumbers:
5 Persian cucumbers,, sliced into 1/4″ rounds (about 1-1/2 cups)
1 teaspoon salt

For the chickpeas:
½ tablespoon olive oil
1 cup canned chickpeas,, drained and rinsed

For the quinoa:
½ tablespoon olive oil
4 cloves garlic,, thinly sliced
1 cup tri-color quinoa,, uncooked
2 cups low sodium chicken broth
½ teaspoon salt

For the dressing:
3 tablespoons lemon juice
2 teaspoons raw honey
2 tablespoons orange juice
¼ teaspoon salt
4 tablespoons olive oil

For the salad:
¼ cup toasted pistachios,, shells removed and roughly chopped
½ small red onion,, thinly sliced
½ cup diced red bell pepper
¼ cup finely chopped parsley
¾ cup crumbled feta cheese

Directions

For the Cucumbers

I place the sliced cucumbers and salt into a bowl and toss them well. I refrigerate them for 1 hour to draw out excess moisture. After resting, I strain the cucumbers and rinse them 3 or 4 times, stirring as I go, then set them aside.

For the Chickpeas

I heat the olive oil in a large pan over medium heat and add the chickpeas. I cook them for about 7 to 10 minutes, stirring constantly, until they are golden and crispy to my liking. I remove them from the heat and set them aside.

For the Quinoa

I add the olive oil to a pot over medium heat and cook the garlic for about 30 seconds until fragrant. I add the quinoa, chicken broth, and salt, stir well, and cook according to the package instructions. Once cooked, I remove it from the heat and let it cool for about 20 minutes.

For the Salad Dressing

I mix the lemon juice and raw honey in a small bowl until combined. I add the orange juice, salt, and olive oil, then whisk until smooth and emulsified.

Finish the Salad

I add the cooled quinoa, cucumbers, and chickpeas to a large salad bowl and mix well. I add the pistachios, red onion, red bell pepper, parsley, and feta, then gently stir everything together. I serve the salad at room temperature or chilled, with the dressing on the side.

Servings and Timing

I make this salad for 4 servings. The prep time takes about 30 minutes, the cook time is roughly 25 minutes, and I allow about 1 hour for resting, bringing the total time to around 2 hours.

Variations

I sometimes swap feta for goat cheese when I want a creamier finish. When I want extra crunch, I add more pistachios or a handful of toasted almonds. I also enjoy using regular quinoa or bulgur instead of tri-color quinoa, depending on what I have.

Storage/Reheating

I store leftover salad in an airtight container in the refrigerator for up to 3 days. I keep the dressing separate and add it just before serving to maintain the best texture. I don’t reheat this salad, as it’s best enjoyed cool or at room temperature.

FAQs

Do I have to salt the cucumbers?

I salt them to remove excess water and keep the salad from becoming watery.

Can I make this salad ahead of time?

I often prepare all components ahead and assemble them just before serving.

Is this salad served warm or cold?

I like it slightly cooled or at room temperature.

Can I use a different type of cucumber?

I use English or regular cucumbers if needed, removing the seeds first.

What makes the chickpeas crispy?

I cook them in a hot pan and stir constantly until golden.

Can I make this vegetarian?

I can replace the chicken broth with vegetable broth if needed.

Is the dressing sweet?

I find it lightly sweet and balanced by citrus and salt.

Can I add protein?

I sometimes add grilled chicken or salmon when serving it as a main.

Does this salad travel well?

I think it’s great for meal prep or gatherings when the dressing is kept separate.

Can I skip the resting time?

I can, but I find the flavors improve when the components have time to settle.

Conclusion

I love this Jennifer Aniston salad because it’s fresh, vibrant, and thoughtfully layered with flavor and texture. It’s a recipe I turn to when I want something wholesome, satisfying, and effortlessly elegant.