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Jennifer Aniston Salad

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup uncooked bulgur wheat or quinoa for gluten-free
  • 1 can (15 oz) chickpeas , drained, rinsed, patted dry
  • 1 large cucumber , diced
  • 1 1/2 cups cherry tomatoes , halved
  • 1/2 small red onion , finely minced
  • 1 cup fresh parsley , finely chopped
  • 1/2 cup fresh mint , finely chopped
  • 1/2 cup crumbled feta more if you're feeling generous
  • 1/3 cup shelled pistachios , roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 1 large lemon , zested and juiced about 3–4 tbsp juice
  • 1 small garlic clove , grated or minced
  • 1 tsp dried oregano or 2 tsp fresh
  • Salt and black pepper , to taste
  • Optional add-ins avocado, arugula, grilled chicken, olives, or a pinch of red pepper flakes

Method
 

  1. Prepare bulgur according to package directions (typically soak in hot water until tender, 10–15 minutes). For quinoa, rinse and simmer 15 minutes, then fluff. Let cool—warm grains will wilt herbs.
  2. In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Taste. If it doesn't make you smile, add a pinch more salt or lemon.
  3. Dice cucumber, halve tomatoes, mince red onion. Finely chop parsley and mint so they distribute like confetti.
  4. Pat them dry. This keeps the salad from getting watery and helps the dressing cling.
  5. In a large bowl, combine cooled bulgur/quinoa with chickpeas, cucumber, tomatoes, and onion. Pour in half the dressing and toss thoroughly.
  6. Fold in parsley and mint. Add more dressing until everything is glossy but not soupy.
  7. Sprinkle in feta and pistachios. Toss gently so you keep some chunky bits for crunch. Adjust salt, pepper, and lemon to taste.
  8. Eat immediately or chill 20 minutes to let flavors mingle. If adding avocado or arugula, fold them in right before serving.