Description

The Famous Jennifer Aniston Salad is a refreshing, vibrant salad featuring nutty bulgur, crisp cucumber, tangy feta, and fresh herbs like parsley and mint, all balanced with roasted pistachios and a zesty lemon-olive oil dressing. This wholesome salad combines textures and flavors beautifully, making it perfect as a light lunch or a side dish.

Ingredients

Scale

Grains & Legumes

1 cup bulgur
1-15 ounce can of chickpeas, drained and rinsed

Vegetables & Herbs

1 large cucumber, chopped
1/3 cup chopped red onion
1/2 cup packed parsley, chopped
1/4 cup packed mint, chopped

Dairy

4 ounces feta cheese

Nuts & Seeds

1/2 cup shelled roasted and salted pistachios

Liquids & Seasonings

2 cups low sodium chicken broth
2-3 lemons (to yield 1/2 cup lemon juice)
1/4 cup olive oil
1/2 teaspoon salt (divided: 1/2 tsp optional for cooking bulgur, 1/8 tsp for salad)
Pinch of ground pepper

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Instructions

Cook the bulgur: Combine 1 cup bulgur and 2 cups low sodium chicken broth in a pot. Optionally, add 1/2 teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes until liquid is absorbed. Fluff with a fork and let cool completely.
Prepare the herbs: Pack parsley and mint leaves into measuring cups as whole leaves, then chop finely to ensure even distribution of flavor.
Prepare the pistachios: Fill a 1/2 cup measuring cup with roasted and salted shelled pistachios, then remove from the cup and coarsely chop them to add texture to the salad.
Mix the salad: In a large bowl, combine the cooled bulgur, chopped cucumber, canned chickpeas (drained and rinsed), chopped red onion, chopped parsley, chopped mint, crumbled feta cheese, and chopped pistachios.
Dress the salad: Squeeze 2-3 lemons to yield about 1/2 cup fresh lemon juice. Whisk together lemon juice, 1/4 cup olive oil, 1/8 teaspoon salt, and a pinch of ground pepper. Pour over the salad and toss gently to combine.

Notes

You can substitute couscous or quinoa for bulgur if gluten is a concern.
Using low sodium chicken broth helps control the salt content in the salad.
This salad tastes best after chilling in the refrigerator for at least 30 minutes to allow flavors to meld.
For a vegan version, omit the feta or substitute with a plant-based cheese.
Adjust salt and pepper to taste when dressing the salad.