Aniston Salad
Aniston Salad is a healthy quinoa salad loaded with chickpeas, cucumber, feta, pistachios, and fresh herbs.
Ingredients
For the Salad
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 1 15-ounce can chickpeas, drained and rinsed
- 1 English cucumber chopped
- ½ small red onion finely minced
- ½ cup fresh parsley finely chopped
- ½ cup fresh mint leaves finely chopped
- ½ cup roasted salted pistachios chopped
- 1 cup crumbled feta cheese
- Salt to taste
- Black pepper to taste
For the Lemon Dressing
- ½ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 1 tablespoon honey
- Salt to taste
- Black pepper to taste
Instructions
- Make the Lemon Dressing
- Add lemon juice, olive oil, honey, salt, and pepper to a jar with a lid or a small bowl.
- Shake or whisk until fully combined.
- Set aside.
- Cook the Quinoa
- Add the stock to a small saucepan and bring to a boil.
- Stir in the quinoa.
- Reduce the heat to low.
- Cover and simmer for 12–15 minutes or until the liquid is absorbed.
- Fluff the quinoa with a fork.
- Transfer to a large bowl and allow it to cool completely.
- Refrigerate until chilled.
- Assemble the Salad
- Add the chilled quinoa to a large mixing bowl.
- Add chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.
- Season lightly with salt and pepper.
- Drizzle with the desired amount of lemon dressing.
- Toss gently until everything is evenly coated.
- Serve immediately or refrigerate before serving.
Notes
- Feta cheese can be omitted for a dairy-free version.
- Add grilled chicken for additional protein.
- Store dressing separately if making ahead.
- Excellent served as a side dish or light main course.