Jennifer Aniston Salad

• servings: 6 servings
• total time: 25 minutes

Ingredients

1 cup quinoa or bulgur wheat (uncooked)

2 cups water

1 cup cucumber (chopped )

½ cup parsley (chopped )

½ cup mint (chopped )

1/3 cup red onion (chopped )

½ cup roasted and salted pistachios (chopped )

1 15 ounce can chickpeas (drained and rinsed)

2 lemons (juiced (about 5-6 Tablespoons))

¼ cup extra virgin olive oil

sea salt (to taste)

ground pepper (to taste)

½ cup crumbled feta cheese

Directions

Cook quinoa

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

Combine

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

Serve immediately or let the salad chill in the fridge a couple hours before serving.

Store salad in an airtight container for up to 5 days in the fridge.

Nutrition

• Serving Size: 1 /6 recipe
• Calories: 391 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Cholesterol: 11 mg
• Sodium: 274 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 14 g