The Jennifer Aniston Chickpea Salad

Chickpea-Salad-Jennifer-Anniston

The Jennifer Aniston Chickpea Salad, also known as the “Jennifer Aniston Salad,” is a refreshing and zesty summer salad that went viral on TikTok. Although it is not the salad that Jennifer Aniston ate on the set of Friends, it is still worth trying as it is packed with vegan protein and fresh ingredients. This veganized version of the recipe is perfect for a healthy lunch or as a side dish at a BBQ or backyard event.

Jennifer-Anniston-Chickpea-Salad-recipe

This quinoa and Jennifer Aniston Chickpea Salad is also great for meal prep, and stores in the fridge for up to 5 days.  If you are making this salad ahead, add the pistachios and vegan feta when you are ready to serve. This will preserve the crunch of the pistachio, and ensure the vegan feta chunks don’t disappear into the salad. 

What are the ingredients in the Jennifer Aniston Chickpea Salad?

This Jennifer Aniston Chickpea vegan summer salad features quinoa as the base, which can be substituted for bulgar. It’s then paired with the crunch of pistachios, though you can easily swap them out for other nuts such as slivered almonds or sunflower seeds for those with a tree-nut allergy.

Quinoa

The original recipe calls for bulgar, but I used quinoa. Either one works perfectly in this vegan summer salad. 

Pistachios

The pistachios can easily be substituted for another nut. Slivered or roasted almonds would complement this salad beautifully. Sunflower seeds can be used if you have a tree-nut allergy. 

Chickpeas

Chickpeas are the main ingredient in this salad and provide a great source of vegan protein. They can be used straight from the can or they can be cooked and cooled before adding to the salad.

Lemons

Fresh lemons are best. Lemon is the main ingredient that’s dressing this salad, so use fresh if possible. 

Red onion

Red onion is the perfect addition to this salad. If you don’t have it, use 1 bunch of green onions or scallions instead. Do not use white onion as it will be much too strong 

Olive oil

Sunflower oil or avocado oil would make a great substitute in place of extra virgin olive oil. Avocado – If you want some extra creaminess in this summer salad, try adding 1 or 2 diced-up avocados. I’ve tried it and it’s fantastic! 

Anniston-Chickpea-Salad-recipe

How to prepare the quinoa for the Jennifer Aniston Chickpea Salad

To ensure a perfect balance of flavors in this Jennifer Aniston Chickpea Salad vegan summer salad, use a ratio of 1 and ¼ cups of dried quinoa to 2 cups of water when cooking. Allow the cooked quinoa to cool completely before adding it to the rest of the ingredients. This will prevent any raw ingredients from being partially cooked. Serve the salad chilled for the best taste and texture, and enjoy it as a vegan meal or side dish at any summer gathering.

Jennifer Aniston’s Chickpea Salad – Vegan and Gluten Free

Famously fresh, crisp, zesty and packed full of vegan protein. It's easy to see why this summer salad went viral on tiktok.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main, Salad, Side Dish
Cuisine: American, Fusion, Mediterranean
Keyword: chickpea pistachio salad, jennifer anniston salad, lemon quinoa salad, salad from set of friends, vegan bbq side dish, vegan gluten free salad, Vegan Quinoa Salad, vegan summer side salad

Ingredients

  • 1 cup quinoa or bulgar wheat, uncooked
  • water to cook the quinoa (follow package instructions)
  • 1 15oz can chickpeas, rinsed and drained
  • 1 cucumber chopped into small pieces
  • 1/2 large red onion, diced
  • 1/2 cup parsley, chopped
  • 1/2 cup mint, chopped
  • 1/2 cup pistachios, chopped
  • 2 lemons juiced (about 5 tbsp)
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1/2 cup crumbled vegan feta cheese

Instructions

  • Cook 1 cup of quinoa or bulgar according to package instructions. If you want a little extra flavour, use half veggie broth and half water.
  • Fluff quinoa with a fork, and allow to cool for 5-10 minutes.
  • In a medium serving bowl, mix together the quinoa, chickpeas, cucumber, parsley, mint, pistachios, onion, olive oil, lemon juice, salt, pepper, and crumbled feta.
  • If this dish is being made ahead of time, wait to add the pistachios and feta until it's ready to serve.
  • Store in the fridge in an airtight container up to 5 days.

Video

Notes

This is the veganized version of Jennifer Anniston’s salad that went viral on tiktok. The tiktok videos state she ate this every single day on the set of friends. Upon researching these claims, I found this is not the salad Jennifer Anniston ate on the set of friends but rather what she would describe as her ideal salad. Either way, its worth it to give this delicious, healthy summer salad a try!
 
It’s the perfect vegan lunch, or plant-based side dish for a BBQ or backyard event. This quinoa, chickpea salad is also great for meal prep, and stores in the fridge for up to 5 days.
 
 If you are making this salad ahead, add the pistachios and vegan feta when you are ready to serve. This will preserve the crunch of the pistachio, and ensure the vegan feta chunks don’t disappear into the salad.
 
Quinoa -The original recipe calls for bulgar, but I used quinoa. Either one works perfectly in this vegan summer salad.
 
Pistachios – The pistachios can easily be substituted for another nut. Slivered or roasted almonds would complement this salad beautifully. Sunflower seeds can be used if you have a tree-nut allergy in the house.
 
Lemons – Fresh lemons are best. Lemon is the main ingredient that’s dressing this salad, so use fresh if possible.
 
Red onion – Red onion is the perfect addition to this salad. If you don’t have it, use 1 bunch of green onions or scallions instead. Do not use a white onion as it will be much too strong
 
Olive oil – Sunflower oil or avocado oil would make a great substitute in place of extra virgin olive oil.
 
Avocado – If you want some extra creaminess in this summer salad, try adding 1 or 2 diced up avocados. I’ve tried it and it’s fantastic!
 
Cooking the quinoa – My quinoa instructions call for 1 and ¼ cups of quinoa to 2 cups of water. I used 1 and ¼ cups of dried quinoa and still found it was the perfect balance. Making your quinoa ahead of time allows it to cool. Don’t add your quinoa in with the other ingredients until it has fully cooled. Adding hot quinoa can partially cook the ingredients that we want to leave raw. This salad is best served cold, and is the perfect vegan summer side-dish or meal! 
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