Jennifer Aniston-Inspired Salad
A vibrant and nutritious salad combining quinoa, chickpeas, and fresh herbs, perfect for a light meal or as a side dish.
Ingredients
For the salad
- 1 cup quinoa (uncooked) Can be substituted with bulgur or couscous.
- 15 oz can chickpeas (drained and rinsed)
- 2 cups cucumbers (diced)
- ½ cup red onion (diced)
- ¼ cup fresh parsley (chopped)
- ¼ cup fresh mint (chopped)
- ¼ cup shelled pistachios
- ½ cup fat-free feta
For the dressing
- ¼ cup olive oil
- 1 tbsp honey Can be substituted with maple syrup or agave nectar for a vegan version.
- 1 tbsp honey mustard
- 1 whole lemon (zested and juiced)
- ½ tsp kosher salt
- to taste fresh cracked pepper
Instructions
Preparation of Quinoa
- Rinse the quinoa under cold water with a strainer.
- Add the quinoa to a small saucepan with the chicken broth and stir to combine.
- Bring the mixture to a boil, then reduce to a simmer, cover, and cook for about 25 minutes or until the liquid is fully absorbed.
- Fluff the quinoa with a fork once it's cooked.
Making the Dressing
- In a mixing bowl, whisk together honey, honey mustard, lemon zest and juice, olive oil, salt, and pepper.
Combining Ingredients
- Chop the cucumbers, red onion, and fresh herbs.
- Combine the chopped vegetables, herbs, cooked quinoa, and chickpeas in the bowl with the dressing and toss to combine.
- Finally, add the feta and pistachios, tasting for seasoning and adjusting as necessary.
Notes
Garnish with extra herbs or lemon wedges for added color. This salad pairs wonderfully with grilled chicken or fish.