This viral Jennifer Aniston salad is made with quinoa, chickpeas, crunchy veggies and fresh herbs tossed with a lemon vinaigrette then topped with pistachios and feta!
This viral TikTok recipe gained attention with good reason, it’s delicious! Other viral recipes we love include this baked tomato and feta pasta.
The Jennifer Aniston Friends Salad
It’s been said that Jennifer Aniston ate this viral salad recipe every day at lunch for 10 years on the set of Friends. Other stories say that it was a salad she posted on Instagram and labeled as ‘the perfect salad’.
Either way, this Jennifer Aniston salad recipe is so full of flavor and texture I might eat it every day for lunch, too, in rotation with other favorite tabbouleh-inspired salads like this Mediterranean quinoa salad!
Why I Love This Recipe
- Celebrity inspired: A famous salad, I’m in! Whether it’s true or not we’ll never know as other sources say her preferred lunch salad on Friends was actually a Cobb salad.
- Fresh and flavorful: This is my new favorite salad. It’s so full of fresh flavor from a lemon dressing and has plenty of crunchy texture.
Recipe Ingredients
The best thing about the Jennifer Aniston salad is that it uses simple ingredients that can be found in any local grocery store.
Find the full printable recipe with specific measurements below.
- Quinoa: Quinoa, cooked and cooled. This is a simple way to add protein to the salad.
- Chickpeas: One can garbanzo beans that has been drained and rinsed.
- Cucumber: This adds a fresh taste with a small crunch. Salad cucumbers or Persian cucumbers are less watery.
- Red onion: This adds a bite to the salad. You could also use green onions for a milder taste.
- Fresh herbs: Fresh parsley and fresh mint are my choice, but other herbs such as fresh dill, basil or cilantro are also great to use.
- Roasted pistachios: Roasted nuts add additional flavor and crunch.
- Feta cheese: Adds a briny, salty taste with a touch of creaminess.
- Dressing: Although there was no dressing mentioned in Jen’s post, a lemon dressing with fresh lemon zest, lemon juice, olive oil, Dijon mustard, honey, salt and pepper pair perfectly with the salad.
Substitutions and Variations
Put your own unique spin on Jennifer Aniston’s salad!
- Grain: Swap gluten-free quinoa and make a bulgur wheat salad recipe or use brown rice or farro.
- Beans: I love the texture of garbanzo beans in this recipe but cannellini or lentils are great, too.
- Nuts: For a nut-free salad try roasted sunflower seeds or roasted pumpkin seeds. Swap pistachios for roasted salted almonds or candied cashews.
- Cheese: Goat cheese would be a creamy addition! Or omit the cheese and add sliced avocado or vegan feta for a dairy-free vegan salad.
- Amp the protein: Add shredded chicken or top it with grilled shrimp skewers or baked salmon before serving.
How to Make the Jennifer Aniston Salad
In a large bowl, combine all the salad ingredients and add salt and pepper to taste.
In a small bowl, combine lemon zest, lemon juice, olive oil, honey, Dijon mustard, salt and pepper. Whisk well to combine then pour desired amount over salad and toss to combine.
Recipe Tips
- Meal prep: Make quinoa and dressing up to 3 days in advance and store in the refrigerator until ready to use.
- Amount of dry quinoa: I have found that 3/4 cups dry quinoa makes about 2 cups cooked.
- Soak red onion in cold water. If you are sensitive to the sharp bite of a red onion, soak in cold water for 10 minutes, drain then add to the salad. This will really tame the flavor.
- Top with nuts last: To prevent pistachios from losing their crunch, add just before serving.
Love quinoa recipes? Try my southwest quinoa salad, quinoa stuffed peppers or my quinoa cake for dessert.
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The Jennifer Aniston Salad
Video
Ingredients
Salad Dressing
Salad
- 2 cups cooked quinoa
- 15 ounces chickpeas (1 can), drained and rinsed
- 1 small cucumber , diced (about 1 cup)
- ⅓ cup red onion , finely chopped
- ⅓ cup fresh Italian parsley , finely chopped
- ½ cup fresh mint leaves , finely chopped
- ½ cup roasted pistachios , finely chopped
- ½ cup crumbled feta cheese
Optional: Add cooked, chopped chicken, avocado, red bell pepper
Instructions
Dressing
- In a small bowl, combine 2 teaspoons lemon zest, 1/3 cup lemon juice, 1/4 cup olive oil, 1 Tablespoon honey, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk well. Dressing may be prepared up to 3 days in advance.
Salad
- Prepare quinoa according to package instructions. I have found that 3/4 cups dry makes about 2 cups cooked. Quinoa may be prepared up to 3 days in advance.
- In a large bowl, combine all the salad ingredients and add salt and pepper to taste. You may also add more lemon juice, if you like. Toss to mix.
- Re-whisk the dressing and pour over the salad. Toss until well coated.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
The Jennifer Aniston salad is a fresh, hearty yet light salad that Jennifer Aniston was said to have ate for lunch on the set of Friends.
Similar to a tabouli salad, grains create the base then beans, veggies and herbs are added to provide a dose of protein-rich, vitamin-rich ingredients. Pistachios add some fat and the lemon dressing and feta round out the salad with tangy, creamy taste. It’s so good and satisfying!
Since this salad has a base of quinoa, chickpeas and veggies versus lettuce it doesn’t get soggy fast! It’s great for meal prep or to portion into lunch servings and will stay fresh for up to 3 days stored in an airtight container in the refrigerator.
Categorized as: American, Gluten-Free, Meal Prep, Salads, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Once the quinoa is cooked I spread it on a cookie sheet with parchment paper, drizzle with olive oil and sprinkle some paprika on and bake it for 30mins. I still every 10mins. The crispy quinoa with bits that aren’t so crispy but are toothsome takes this salad to the next level. I was finding the quinoa kind of got mushy/gummy after a couple hours if I used it straight from the pot.
That sounds fantastic! Thanks for sharing that tip!
I made this on Monday and ate it all week for lunch. Healthy and delicious!
It’s perfect for making ahead! Thanks for the review!