Jennifer Aniston Protein Salad (Printable)

Fresh bulgur, chickpeas, veggies, herbs, and feta combine for a healthy, flavorful bowl.

# Components:

→ Grains

01 - 1 cup dry bulgur wheat or quinoa, rinsed
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 - Bring water to a boil in a saucepan. Add bulgur or quinoa, stir, cover, and remove from heat. Let sit for 15 minutes. Fluff grains with a fork and allow to cool to room temperature. If using quinoa, simmer uncovered for 15 minutes, then drain and cool.
02 - In a large mixing bowl, combine cooled grains, chickpeas, diced cucumber, cherry tomatoes, red onion, chopped parsley, mint, and pistachios.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper until emulsified.
04 - Pour dressing over salad mixture and toss gently until well combined.
05 - Fold in crumbled feta cheese. Taste and adjust seasoning as necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Uses common pantry and fridge staples
  • Naturally vegetarian with easy vegan or gluten free swaps
  • Crunchy satisfying texture and bright flavors in every bite
  • Meal preps beautifully for lunch or dinner all week
02 -
  • High in protein and fiber so you stay full and energized
  • Flexible for many dietary needs including gluten free vegan or dairy free when substituting key ingredients
  • Great for make-ahead meal prep since flavors deepen as it sits
03 -
  • Always use the freshest parsley and mint you can find Dull or wilted herbs do not deliver the amazing flavor this salad deserves
  • When prepping the cucumber scrape out the watery seeds and use only the firmer outside portion to avoid extra liquid
  • If using quinoa double check that it is well rinsed before cooking to prevent bitterness
  • I learned to gently chop pistachios right before serving as this keeps them extra crunchy and prevents softening in leftovers

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