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Jennifer Aniston Salad

This Jennifer Aniston Salad is a fresh, wholesome, and flavour-packedgrain salad
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 150 g uncooked bulgur wheat
  • 250 ml vegetable stock or water
  • 1 tin 400 g chickpeas, drained and rinsed
  • 1 large cucumber finely diced
  • ½ small red onion finely diced
  • 100 g feta cheese crumbled
  • 50 g shelled pistachios roughly chopped
  • 30 g fresh parsley finely chopped
  • 15 g fresh mint leaves finely chopped
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook the bulgur: Place the bulgur wheat and vegetable stock or water in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer according to the packet instructions, usually for 10–12 minutes, until tender.
  2. Cool the bulgur: Remove from the heat and allow the bulgur to cool completely. For a quicker option, spread it onto a large plate or tray to cool.
  3. Prepare the vegetables: While the bulgur cools, finely dice the cucumber and red onion. Chop the parsley and mint and set aside.
  4. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and freshly ground black pepper.
  5. Combine the salad: Add the cooled bulgur, chickpeas, cucumber, red onion, parsley, and mint to a large mixing bowl.
  6. Add the flavour: Pour the lemon and olive oil dressing over the salad and toss gently until all the ingredients are evenly coated.
  7. Add the finishing touches: Fold through the crumbled feta and chopped pistachios, reserving a little of each for garnish if desired.
  8. Chill and serve: Refrigerate the salad for at least 20–30 minutes to allow the flavours to develop. Serve chilled or at room temperature.

Notes

Chef’s Tips
  • Cool the bulgur completely: Warm bulgur can soften the fresh vegetables, so let it cool before mixing the salad.
  • Try quinoa: If you prefer, replace the bulgur with cooked quinoa for a gluten-free alternative.
  • Add extra protein: Grilled chicken, salmon, prawns, or extra chickpeas can turn this salad into a more substantial meal.
  • Keep it fresh: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add avocado just before serving: For extra creaminess, add diced avocado immediately before eating to prevent browning.
  • Boost the flavour: A little lemon zest, sumac, or a pinch of chilli flakes can add even more brightness and flavour.
  • Make it ahead: This salad is ideal for meal prep because the flavours become even better after resting in the refrigerator.
  • Adjust the dressing: Taste before serving and add more lemon juice, olive oil, salt, or pepper according to your preference.