Jennifer Aniston’s Quinoa and Chickpea Salad
A recreation of the famous salad often attributed to Jennifer Aniston, featuring quinoa, chickpeas, and fresh herbs in a light dressing.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups water or vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup toasted, slivered almonds
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
- Prepare the vegetables and herbs: In a large bowl, combine the cooled quinoa, chickpeas, red onion, celery, parsley, and mint.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: Pour the dressing over the quinoa and vegetable mixture. Toss gently to coat everything evenly.
- Add final touches: Stir in the slivered almonds and feta cheese, if using.
- Serve immediately or chill for later.
Notes
- For a vegan version, omit the feta cheese.
- You can substitute sunflower seeds for almonds if you have a nut allergy.
- This salad tastes better after chilling for at least 30 minutes, allowing the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 10