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Close-up of jennifer aniston salad showing feta crumbles, pistachios, and fresh herbs in a white ceramic bowl — jennifer aniston salad
Abdul Rehman

Jennifer Aniston Salad

A bulgur wheat salad loaded with chickpeas, crisp cucumber, feta, pistachios, and fresh parsley and mint, dressed with a sharp lemon and olive oil vinaigrette. The jennifer aniston salad is a make-ahead grain dish that holds up in the fridge for four days and tastes better the next day.
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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 5 minutes
Total Time 32 minutes
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 490
Ingredients Method

Ingredients
  

For the Salad
  • 1 cup 170g bulgur wheat, uncooked
  • 1 can can 400g chickpeas, drained and rinsed
  • 1 medium cucumber about 200g, seeded and diced
  • 1/2 medium red onion finely diced
  • 100 g block feta cheese hand-crumbled
  • 60 g shelled pistachios roughly chopped
  • 1/2 cup 20g fresh flat-leaf parsley, roughly chopped
  • 1/4 cup 10g fresh mint leaves, roughly chopped
  • 3 green onions thinly sliced
For the Lemon Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 small garlic clove minced (optional)

Method
 

  1. Boil 1.5 cups of water. Add bulgur and a pinch of salt, stir, reduce to low heat, and cover. Cook 12 minutes until all water is absorbed.
  2. Remove from heat. Keep covered and rest 5 minutes. Fluff with a fork.
  3. Spread bulgur on a wide plate and cool for 10 minutes.
  4. Whisk together olive oil, lemon juice, lemon zest, salt, pepper, and garlic in a small bowl.
  5. Transfer cooled bulgur to a large bowl. Add dressing and toss to coat. Rest 2 minutes.
  6. Add chickpeas, cucumber, red onion, and green onions. Toss to combine.
  7. Fold in feta and herbs gently so feta stays in chunky pieces.
  8. Add pistachios and fold through. Taste and adjust with lemon, salt, or pepper. Rest 5 minutes before serving.