This take on the viral Jennifer Aniston Quinoa/Bulgur Salad Recipe is a meal prep star. Make it on the weekend and serve it up all week long. It has a Middle Eastern/Mediterranean vibe with crunchy pistachios, briny feta, and fresh parsley and mint, plus a simple lemon dressing that keeps it light and bright. You get all the fiber, protein, and healthy fats you need to stay full and it’s so good, you’ll want to make it on repeat! {Gluten-free & Vegetarian}
Legend has it that Jennifer Aniston (and her cast members) enjoyed this viral recipe on the set of Friends for ten years! Although there are lots of variations out there, what should and shouldn’t go in this doctored cobb salad.
The result is the perfect salad – a simple, throw-it-together mixture that tastes even better as the flavors develop in the fridge overnight. You get plenty of protein, fiber, and healthy fats, plus the aromatic, cleansing notes from the fresh herbs and red onion. It’s everything you want a salad to be and more!
Why We Love the Famous Jennifer Aniston Quinoa/Bulgur Salad Recipe:
- Meal prep all-star you can easily prep on the weekend and savor all week
- Naturally vegetarian and easily vegan
- Perfect meal-in-a-bowl for those busy times of year
- Protein-packed salad loaded with plant-based protein and fiber to keep you going
- Relies on super simple ingredients that won’t break the bank (plus a couple of splurges, like pistachios and feta)
- Light, refreshing flavor profile
- The whole thing comes together in one big bowl (no need to make the dressing separately if you don’t want to)
- Extra virgin olive oil: Used as the base of the dressing. Helps provide some extra healthy fats.
- Fresh lemon juice: This makes up a large part of the dressing, so you want to make sure the lemon juice is really fresh!
- Cooked quinoa: Any color will work. Just make sure it has cooled completely before combining it with the remaining ingredients. You can rinse the quinoa under cold water (in a fine-mesh strainer) to speed up the process. I usually like to cook mine in vegetable broth for extra flavor. Gluten Free version
- OPTIONAL – Cooked bulgur (instead of Quinoa): Features a richer, earthy, toasty wheat flavor with a pleasantly chewy bite. It is the cornerstone of dishes like tabbouleh and is widely used in stews, stuffing, and pilafs. Contains Gluten
- Canned garbanzo beans: Use no salt added garbanzo beans to keep the sodium in check.
- English cucumber: You don’t have to peel it.
- Feta cheese: For a creamy, salty note.
- Pistachios: These are my favorite part! Feel free to sub Marcona almonds for more of a Mediterranean vibe or try sunflower seeds or pumpkin seeds to keep it nut-free.
- Red onion: I love the sharpness you get from red onion, so definitely don’t skimp.
- Fresh herbs: Fresh flat-leaf parsley and fresh mint work with the flavors in this salad perfectly, but you can play around with other options. Try green onion, cilantro, or chives for a different flavor profile.
Step By Step Instructions for the Famous Jennifer Aniston Quinoa/Bulgur Salad Recipe:
- Whisk together the dressing in a small bowl or measuring cup until well combined, or shake it together in a jar.
- Add all salad ingredients to a large bowl.
- Add the dressing and toss until all ingredients are well coated.
- Serve immediately or cover and refrigerate until ready to serve. If making ahead, for the best presentation, add parsley and mint just before serving.
Expert Tips:
- Be sure to rinse the quinoa prior to cooking to avoid any soapy or bitter taste.
Storage Guidelines:
For meal prepping, be sure to let the quinoa cool completely before combining everything. Then, store in an airtight container or transfer individual portions into your favorite meal prep containers and refrigerate for 3-4 days. Eat cold from the fridge or serve at room temperature.
Serving Suggestions:
This quinoa chickpea salad can act as a complete meal on its own, or, if you’d like, feel free to pair it with some extra protein (grilled chicken, shrimp, salmon) or over a bed of thinly sliced romaine lettuce or baby spinach.
It’s also totally scoopable, so try eating it with pita chips or even wrapped in a pita with a little tzatziki sauce or hummus to change it up.
Recipe Variations:
- Add more protein: Add diced grilled chicken breast or shrimp.
- Make it vegan: Replace the feta with vegan feta. The rest is naturally vegan!
- Try a different grain: Quinoa is really the perfect grain for cold salads, but you can also experiment with bulgur wheat or brown rice too.
- Sweeten it up: Add a little maple syrup to the dressing for a slightly sweeter flavor.
My List of Kitchen Must Haves (click)
Looking to have a well-equipped kitchen that will set you up for success. I have curated a list of my go to items that I think are a must have for any chef or budding chef. There are a lot of gadgets out there, but I feel that this list represents the true basics needed to make just about any recipe in your kitchen. Bon Appetite! Curated List of Kitchen Must Haves
More Recipe Suggestions:
Roasted Red Pepper Quinoa Salad with Spicy Lemon Vinaigrette
Mediterranean Quinoa Tabbouleh Salad
Spiced Coconut Basil Chicken with Rice
Lemon Garlic Butter Cod Bowls with Roasted Brussels Sprouts
Jennifer Aniston Quinoa/Bulgur Salad
Equipment
Ingredients
- 1/4 cup olive oil
- 5-6 tablespoons lemon juice juice of about 2 lemons
- 1 tablespoon
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups cooked quinoa or bulgur
- 1 15 oz can no salt-added chickpeas, rinsed and drained
- 2 cups diced English cucumber
- 1 cup crumbled feta cheese
- 1/2 cup salted pistachios roughly chopped
- 1/4 cup finely chopped red onion
- 1/2 cup chopped flat-leaf parsley
- 1/3 cup chopped fresh mint
Instructions
- Whisk together the dressing in a small bowl or measuring cup until well combined or shake it together in a jar.
- Add all salad ingredients to a large serving bowl. Add the dressing and toss until all ingredients are well coated. Season to taste.
- Serve immediately or cover and refrigerate until ready to serve. If making ahead, for the best presentation, add parsley and mint just before serving.
Notes:
- Be sure to rinse the quinoa prior to cooking to avoid any soapy or bitter taste.
- I also like to cook my quinoa in reduced sodium vegetable broth or chicken broth to infuse some extra flavor into the quinoa.
- *You can also sub in 1 cup dry orzo cooked according to package directions in some water or broth instead of quinoa to switch it up.
- If you plan to make this salad ahead of time and eat it over a few days, you may wish to store the cucumbers separately and add them as you serve to keep them fresher and crisper.
