Jennifer Aniston Protein Salad (Printable)

A vibrant bowl featuring grains, chickpeas, feta, crunchy veggies, herbs, and pistachios for a refreshing meal.

# Components:

→ Grains

01 - 1 cup dry bulgur wheat, rinsed (or 1 cup dry quinoa, rinsed for gluten-free adaptation)
02 - 2 cups water

→ Legumes & Dairy

03 - 1 cup canned chickpeas, drained and rinsed
04 - 1/2 cup crumbled feta cheese

→ Vegetables & Herbs

05 - 1 cup English cucumber, diced
06 - 1 cup cherry tomatoes, quartered
07 - 1/2 cup red onion, finely chopped
08 - 1/2 cup fresh parsley, chopped
09 - 1/3 cup fresh mint, chopped

→ Nuts & Seeds

10 - 1/3 cup roasted unsalted pistachios, coarsely chopped

→ Dressing

11 - 1/4 cup extra-virgin olive oil
12 - Juice of 1 large lemon
13 - 1 clove garlic, finely minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a saucepan, bring 2 cups water to a boil. Add the rinsed bulgur wheat, stir, cover, and remove from heat. Let it rest for 15 minutes, then fluff with a fork and cool to room temperature. For gluten-free adaptation, simmer rinsed quinoa for 15 minutes, drain, and cool.
02 - In a large mixing bowl, combine cooled grains, chickpeas, diced cucumber, quartered cherry tomatoes, chopped red onion, parsley, mint, and pistachios.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, finely minced garlic, sea salt, and black pepper until emulsified.
04 - Pour the prepared dressing over the salad mixture and gently toss to evenly coat all ingredients.
05 - Fold crumbled feta cheese into the salad. Taste and adjust seasoning if needed.
06 - Serve chilled or at room temperature for optimal flavor and texture.

# Expert Advice:

01 -
  • Uses wholesome pantry grains and protein-rich chickpeas
  • Easy to customize for vegan or gluten-free diets
  • Perfect as a meal prep favorite or picnic staple
02 -
  • High in plant protein and fiber
  • Naturally vegetarian and easy to adapt for vegan needs
  • Stays incredibly fresh and crisp for several days
03 -
  • Use a fork to fluff the bulgur after steaming Never press or mash to preserve light texture
  • Slice the onion as thin as paper then soak briefly in cold water for milder flavor
  • Toast your pistachios briefly in a dry pan for a deeper nutty aroma
  • Taste often as you cook and make adjustments a squeeze more lemon a handful of herbs or a pinch more salt can be exactly what your tastebuds need

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