I finally cracked the viral Jennifer Aniston Chickpea Salad and will share the simple recipe that uses quinoa, chickpeas, vegetables, fresh herbs, lemon vinaigrette, pistachios and feta.

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I wasn’t going to try the Jennifer Aniston Salad at first but after seeing it go viral I caved. The texture play surprised me, with quinoa and chickpeas giving it real body while bright crunchy bits keep you guessing.

I messed up a couple tries, then kept tweaking things till it finally sang, and yeah i’m a convert. The more I eat the more I see why people link to the Quinoa Salad Jennifer Aniston clips and the Jennifer Aniston Salad chatter online.

It’s simple but not boring, and somehow feels like a little celebration in a bowl.

Ingredients

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Protein rich whole grain it’s high in fiber and has a gentle nutty taste.
Creamy starchy legumes high in protein and fiber, keeps you full longer.
Crunchy mostly water adds freshness and a cooling bite, very low calories.
Bright sour tang packs vitamin C, balances richness and wakes up flavors.
Healthy fats and silky mouthfeel adds richness, helps the flavors meld.
Crunchy buttery nuts with protein fiber and healthy fats, add savory bite.
Salty tangy cheese adds creaminess and umami, sprinkle for a finishing punch.
Bright herb offers vitamin K and freshness, cuts richness and adds color.

Ingredient Quantities

1 cup quinoa dry

2 cups water or low sodium vegetable broth

1 15 oz can chickpeas

1 large English cucumber, diced

1 red bell pepper, diced

2 medium carrots, grated

2 celery stalks, thinly sliced

1/4 small red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup fresh parsley, roughly chopped

1/4 cup fresh mint leaves, chopped

1/2 cup pistachios, roughly chopped

1/2 cup crumbled feta cheese

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 garlic clove, minced

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

How to Make this

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1. Rinse 1 cup quinoa under cold water, drain, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, cover, reduce heat and simmer 12 to 15 minutes until liquid is absorbed, remove from heat and let sit covered 5 to 10 minutes, then fluff with a fork and spread on a tray to cool a bit so it wont steam the salad.

2. Drain and rinse 1 15 oz can chickpeas, pat dry with a towel; if you want crunch, toss with a little oil, salt and pepper and roast at 400 F for 15 to 20 minutes until slightly crisp, otherwise just use them straight.

3. Prep the veggies and herbs: dice 1 large English cucumber and 1 red bell pepper, grate 2 medium carrots, thinly slice 2 celery stalks and 1/4 small red onion, halve 1 cup cherry tomatoes, roughly chop 1/2 cup parsley and 1/4 cup mint, roughly chop 1/2 cup pistachios and crumble 1/2 cup feta; toss all into a large mixing bowl.

4. Make the lemon vinaigrette: whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice (about 2 lemons), 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified; taste and adjust lemon or salt if needed.

5. Add the cooled quinoa and chickpeas to the bowl with the veggies and herbs, pour the dressing over everything and toss gently to coat evenly, use a folding motion so the salad stays light.

6. Fold in most of the pistachios and feta, saving a little to sprinkle on top for texture and looks; if you roasted chickpeas add them now so they stay crunchy.

7. Let the salad rest for at least 10 to 15 minutes at room temp so the flavors marry, or chill for 30 minutes for a colder, brighter salad.

8. Before serving, taste and adjust seasoning, garnish with the remaining pistachios, feta and a few extra mint or parsley leaves; serve chilled or at room temperature.

9. Store leftovers in an airtight container in the fridge for up to 3 days, toss before serving because the dressing settles and the quinoa can clump.

10. Quick hacks: use warm quinoa to absorb dressing better, toast the pistachios in a skillet for extra nutty flavor, and if you like more tang add a splash more lemon juice just before serving.

Equipment Needed

1. Small saucepan with tight fitting lid (for cooking quinoa)
2. Fine mesh sieve or colander (to rinse quinoa and drain chickpeas)
3. Rimmed baking sheet or tray (cool quinoa and roast chickpeas if you want them crunchy)
4. Large mixing bowl (for tossing the salad)
5. Chef’s knife and cutting board
6. Box grater or microplane (for the carrots)
7. Measuring cups and spoons
8. Whisk and a rubber spatula or wooden spoon (for the dressing and gentle folding)

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can. Cook the quinoa and cool it, make the dressing, then store them separate from the chopped veggies. Toss everything together up to a few hours before serving for best texture, or assemble in the morning for dinner. It keeps well in the fridge for about 3 days, but the cucumbers and tomatoes get softer over time.

Q: How do I keep the salad from getting soggy? A: Don’t dress it too early. Keep the dressing separate until serving or add just a little and add more just before eating. Drain and pat the chickpeas dry, and if your cucumber is very watery scoop out the seeds or sprinkle salt, let sit 10 minutes, then pat dry.

Q: Can I make this vegan or dairy free? A: Totally. Skip the feta and either omit or replace with a vegan feta or extra pistachios for crunch. Use maple syrup not honey in the dressing and everything else stays the same.

Q: Any tips for perfectly cooked quinoa? A: Rinse quinoa under cold water first to remove bitterness, then use 1 cup quinoa to 2 cups water or broth. Bring to a boil, lower heat to a simmer, cover and cook about 15 minutes until water is absorbed. Let sit covered 5 to 10 minutes, then fluff with a fork and cool.

Q: What are easy swaps if I don’t have an ingredient? A: Chickpeas can be swapped for white beans, pistachios for almonds or sunflower seeds, red bell pepper for yellow or orange, and parsley or mint amounts can be adjusted to taste. If you dont have Dijon use a teaspoon of mustard.

Q: How long will leftovers last and can I freeze it? A: Store in an airtight container in the fridge for up to 3 days. Do not freeze this salad, the veggies and dressing wont hold up well after freezing. Before eating, give it a good stir and add a squeeze more lemon if it needs brightening.

Jennifer Aniston Salad (Viral TikTok Recipe) Substitutions and Variations

Quinoa: swap with couscous (same cup measure, cooks faster), bulgur (chewy and good cold), or farro/pearl barley (heartier, longer cook).
Chickpeas: use canned cannellini or navy beans (similar creaminess), shelled edamame (bright color and protein), or cooked green lentils (hold dressing well).
Pistachios: swap for chopped toasted almonds, walnuts, or pumpkin seeds (pepitas) if you need nut free, toast them for extra crunch and flavor.
Feta: use crumbled goat cheese, cotija, or a plant-based feta, or skip the cheese and add extra nuts or diced avocado for creaminess.

Pro Tips

1. Use the quinoa while its still a bit warm when you dress the salad, it soaks up the vinaigrette better and the whole thing tastes more cohesive; just let it cool enough so it wont steam the veggies.
2. Roast the chickpeas for crunch but keep them separate until serving if you can, they lose crispiness sitting in the dressing so add them last.
3. Toast the pistachios in a dry skillet till fragrant then roughly chop, and smash a few smaller pieces with the back of a spoon for more interesting texture and better mouthfeel.
4. Always taste right before you serve, cold salads mute acidity so squeeze a little extra lemon or a drizzle of honey if it seems flat, and a quick room temp rest of 10 to 15 minutes helps the flavors marry.

Jennifer Aniston Salad (Viral TikTok Recipe)

Recipe by Jot Punji

0.0 from 0 votes

I finally cracked the viral Jennifer Aniston Chickpea Salad and will share the simple recipe that uses quinoa, chickpeas, vegetables, fresh herbs, lemon vinaigrette, pistachios and feta.

Servings

servings

Calories

385

kcal

Equipment: 1. Small saucepan with tight fitting lid (for cooking quinoa)
2. Fine mesh sieve or colander (to rinse quinoa and drain chickpeas)
3. Rimmed baking sheet or tray (cool quinoa and roast chickpeas if you want them crunchy)
4. Large mixing bowl (for tossing the salad)
5. Chef’s knife and cutting board
6. Box grater or microplane (for the carrots)
7. Measuring cups and spoons
8. Whisk and a rubber spatula or wooden spoon (for the dressing and gentle folding)

Ingredients

1 cup quinoa dry
2 cups water or low sodium vegetable broth
1 15 oz can chickpeas
1 large English cucumber, diced
1 red bell pepper, diced
2 medium carrots, grated
2 celery stalks, thinly sliced
1/4 small red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup fresh parsley, roughly chopped
1/4 cup fresh mint leaves, chopped
1/2 cup pistachios, roughly chopped
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 garlic clove, minced
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

Rinse 1 cup quinoa under cold water, drain, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, cover, reduce heat and simmer 12 to 15 minutes until liquid is absorbed, remove from heat and let sit covered 5 to 10 minutes, then fluff with a fork and spread on a tray to cool a bit so it wont steam the salad.
Drain and rinse 1 15 oz can chickpeas, pat dry with a towel; if you want crunch, toss with a little oil, salt and pepper and roast at 400 F for 15 to 20 minutes until slightly crisp, otherwise just use them straight.
Prep the veggies and herbs: dice 1 large English cucumber and 1 red bell pepper, grate 2 medium carrots, thinly slice 2 celery stalks and 1/4 small red onion, halve 1 cup cherry tomatoes, roughly chop 1/2 cup parsley and 1/4 cup mint, roughly chop 1/2 cup pistachios and crumble 1/2 cup feta; toss all into a large mixing bowl.
Make the lemon vinaigrette: whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice (about 2 lemons), 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified; taste and adjust lemon or salt if needed.
Add the cooled quinoa and chickpeas to the bowl with the veggies and herbs, pour the dressing over everything and toss gently to coat evenly, use a folding motion so the salad stays light.
Fold in most of the pistachios and feta, saving a little to sprinkle on top for texture and looks; if you roasted chickpeas add them now so they stay crunchy.
Let the salad rest for at least 10 to 15 minutes at room temp so the flavors marry, or chill for 30 minutes for a colder, brighter salad.
Before serving, taste and adjust seasoning, garnish with the remaining pistachios, feta and a few extra mint or parsley leaves; serve chilled or at room temperature.
Store leftovers in an airtight container in the fridge for up to 3 days, toss before serving because the dressing settles and the quinoa can clump.
Quick hacks: use warm quinoa to absorb dressing better, toast the pistachios in a skillet for extra nutty flavor, and if you like more tang add a splash more lemon juice just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.