The Jennifer Aniston salad has been going viral on TikTok and Instagram, so I decided to give it a go 🥗
This salad is a filling on and it could be a meal on its own … it’s made with bulgur (although I used quinoa for it), chickpeas, cucumbers, parsley, mint, feta cheese and pistachios. I left the mint out as I don’t really like mint in salads and I thought it would taste lovely with just the parsley, and it did!
Supposedly Jenn ate this salad every day on the set of Friends for 10 years!! 😮
There are different versions of ‘The Jenn’ salad going around, and this recipe worked out really well for me, so I thought I’d share it.
- 1 large English cucumber, peeled + chopped
- 1/2 red onion (medium-sized), finely chopped
- 1 bunch parsley, chopped
- 1 cup cooked bulgur or quinoa
- 1 cup cooked chickpeas
- 1/2 cup crumbled feta cheese
- 1/3 cup pistachios, chopped (about 60)
- Salt and pepper to taste
- 1/3 cup olive oil
- 1/2 squeezed lemon
It’s fairly simple to make this – chop the cucumber, red onion, parsley. Add to a large mixing/salad bowl, and then add the chickpeas, cooked bulgur or quinoa, crumbled feta, pistachios and salt and pepper to taste. Add the olive oil and lemon juice and then mix well to combine.
This makes about 3-4 servings. I stored the leftovers in the fridge. If you want to have both the mint as parsley as the original recipe calls for, use 1/2 cup chopped parsley and 1/2 cup chopped mint. It takes about 15 minutes to chop and mix everything, and you can cook the bulgur/quinoa while you do everuthing else and then add it to the salad warm.
I actually paired this salad with an organic Chardonnay wine from Bonterra Vineyards. The lemony notes in the wine paired perfectly with the fresh lemon juice in the dressing … you can get it in the UK through Vintage Roots Ltd.
PS – you can watch a video tutorial of this recipe on Instagram here.