Jennifer Aniston Salad
Categories: Uncategorized
Ingredients
- 2 cups cooked quinoa
- 15 ounces chickpeas, one can, drained and rinsed
- 1 English cucumber, diced
- 1 small red onion, finely diced
- 1/2 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint leaves, leaves picked and finely chopped
- 1/4 bunch fresh dill, minced
- 1/2 cup roasted and shelled pistachios, chopped
- 1 cup crumbled feta cheese
- Kosher salt and pepper, to taste
Dressing:
- zest and juice of 1 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- Kosher salt and pepper, to taste
Instructions
- Cook the quinoa and chop all the salad ingredients.
- Chopped herbs, cucumber and red onion.
- To a large bowl, add the 2 cups cooked quinoa, 15 ounces chickpeas, 1 English cucumber (chopped), 1 small red onion (diced), and finely chopped fresh herbs (1/2 bunch fresh parsley, 1/2 bunch fresh mint leaves, and 1/4 bunch fresh dill)
- Herbs, cucumber, quinoa, chickpeas and pistachios added to a large wooden bowl.
- To a small jar, add all the dressing ingredients and shake to emulsify. (zest and juice of 1 lemon, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1/4 cup olive oil, and Kosher salt and pepper)
- Drizzle the salad with the dressing and toss to combine.
- Pouring a lemon vinaigrette over a large salad.
- Top with the 1/2 cup roasted and shelled pistachios and 1 cup crumbled feta cheese and season with more Kosher salt and pepper if needed.
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