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“This was really delicious. I love the flavor that chopped fresh herbs add to the salad. I added some cherry tomatoes for a bit of color, extra flavor, fiber and Vitamin C. I didn’t want to mess with lemons so I just did a balsamic vinaigrette. I also did a quick pass of salt and cracked pepper.”
Everywhere I look online, I keep seeing the ‘Jennifer Aniston salad’ popping up on my feed, and I had to try it for myself. Apparently, that’s what the cast of Friends ate daily for lunch on set.
So, what’s my nutritionist’s take on it? It’s a big yes for me! You don’t often see “celebrity food” trends being so well-balanced.
It was tasty and super easy to make, with an outstanding balance of protein, fat, and carbs. You know I love legumes, so I was thrilled to see that it used chickpeas. I also love how it uses bulgur, a whole grain you don’t see used in recipes every day. We also have some healthy fats with olive oil and pistachios.
Would I change anything? I don’t think so! It was delicious, and I will definitely make it again. However, I would not recommend eating this every day for 10 years, as we want to include as wide a variety of plants as possible in our diet.
Jennifer Aniston Salad
Equipment
Ingredients
- 1 cup (180 g) cooked bulgur - from 1/2 cup dry
- 1 large cucumber - diced
- 1.5 cups (245 g) cooked chickpeas - drained and rinsed
- ½ red onion - finely chopped
- ½ cup (30 g) fresh parsley - finely chopped
- ½ cup (22.5 g) fresh mint - finely chopped
- 50 g plant-based feta
- 2 tbsp pistachios - roughly chopped
- 1 tsp sea salt flakes
- 2 tbsp olive oil
- 2 tbsp (30 ml ) lemon juice
Instructions
- In a large serving bowl, add the bulgur, cucumber, chickpeas, red onion, parsley, mint, feta, pistachios, and salt. Drizzle with olive and lemon juice. Toss to combine and enjoy!
Video
Per Serving/Portion
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Really tasty, my favourite lunch time salad.
so happy to hear that 💚
This was really delicious. I love the flavor that chopped fresh herbs add to the salad. I added some cherry tomatoes for a bit of color, extra flavor, fiber and Vitamin C. I didn’t want to mess with lemons so I just did a balsamic vinaigrette. I also did a quick pass of salt and cracked pepper.
So happy you liked it Kelly! Thanks for sharing your tips 💚
Hey Sarah
I absolutely loooved all of your recipes so far, and this one looks delish can’t wait to try it!
Two questions though:
Do you know how much 182 g of cooked bulgur is equivalent to in dry weight?
And how many grams of chickpeas does the cans you use contain?
Hey lovely, so happy you’re enjoying the recipes! I’ve adjusted the recipe card for clarity 🙂 I use 245g of cooked chickpeas (once drained) they usually come in 400g can which is the chickpeas + water weight.
Bulgur approximatively double in size once cooked so you will need 1/2 cup (90g) for this recipe. Hope you love it!
What brand plant-based feta cheese do you use?
If you’re in Australia, I love dilectio 🙂
Sarah I am following your recipes and enjoy your style.
Hey Ari, thank you so much for your kind words 💚