Description
A vibrant and nourishing salad featuring quinoa, chickpeas, and fresh vegetables, inspired by Jennifer Aniston’s diet. Perfect for warm weather picnics or weeknight dinners.
Ingredients
- 2 cups cooked quinoa
- 1 (15-ounce) can chickpeas – drained and rinsed
- 1 cup chopped cucumber (I used an English cucumber)
- 1/2 cup diced red onion
- 1/2 cup pistachios
- 1/2 cup crumbled feta cheese
- 1/2 cup golden raisins
- 1/4 cup sliced kalamata olives
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 3 tablespoons fresh chopped dill
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Place all salad ingredients into a large salad bowl.
- In a mason jar, combine the dressing ingredients: olive oil, lemon juice, honey or maple syrup, salt, and pepper. Shake until well combined.
- Pour the dressing over the salad and toss until combined.
- Serve immediately or chill before serving.
Notes
For dietary restrictions, substitute feta with vegan cheese or omit. Storage: lasts up to 3 days in the fridge, dress separately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean