Description

This viral Jennifer Aniston Salad is fresh, satisfying, and packed with flavor. Made with bulgur wheat, chickpeas, crunchy veggies, fresh herbs, pistachios, and feta, it’s tossed in a simple lemon-olive oil dressing that brings everything together. It’s light yet filling, perfect for meal prep, and one of those salads that somehow tastes even better the next day.

Ingredients

Units

1/2 cup dried bulgur wheat
1 cup water
1/2 cup minced red onion (about 1/4 of a medium red onion)
1 cup loosely packed fresh parsley, finely chopped (about 1 big handful)
1 cup loosely packed fresh mint leaves, finely chopped (about 1 big handful)
1/2 cup shelled pistachios, rough chopped
2 cups diced English cucumber
1 (15-ounce) can of chickpeas, drained and rinsed
1/2 cup feta cheese crumbles
juice of 1 large lemon (at least 3 tablespoons)
2 tablespoons extra virgin olive oil (omit if desired)
3/4 teaspoon sea salt, more or less to taste

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Instructions

Cook the bulgur: Add bulgur and water to a medium pot. Bring to a boil, reduce to a simmer, and cook 10–15 minutes, until the water is absorbed. Fluff with a fork and set aside to cool slightly.
Prep the produce: Peel and finely dice the red onion. Trim the cucumber, slice lengthwise, then dice into small pieces. Remove thick stems from the parsley and finely chop the leaves. Stack the mint leaves, roll into a bundle, thinly slice, then give a quick chop. Roughly chop the pistachios.
Assemble the salad: Add onion, cucumber, parsley, mint, pistachios, chickpeas, feta, and bulgur to a large bowl. Gently toss to combine.
Finish: Drizzle with lemon juice and olive oil. Sprinkle with salt and toss again. Taste and adjust seasoning.
Serve: Let sit for 15–20 minutes for the flavors to come together, or serve immediately.

Notes

Note: Instead of cooking the bulgur, you can soak it in room-temperature water for about 1 hour, until soft. Drain well and gently squeeze out any excess liquid before using.