Description

This Famous Jennifer Aniston Salad is a refreshing and wholesome dish featuring bulgur soaked in chicken broth, combined with crisp cucumber, chickpeas, vibrant herbs, tangy feta, and crunchy pistachios, all tossed in a bright lemon and olive oil dressing. Perfect as a light lunch or side dish, it’s packed with flavors and textures that delight the palate.

Ingredients

Scale

Grains and Legumes

1 cup bulgur
1 (15 ounce) can of chickpeas, drained and rinsed

Vegetables and Herbs

1 large cucumber, chopped
1/3 cup chopped red onion
1/2 cup packed parsley, then chopped
1/4 cup packed fresh mint, then chopped

Dairy and Nuts

4 ounces feta cheese
1/2 cup shelled roasted and salted pistachios, coarsely chopped

Liquids and Seasonings

2 cups low sodium chicken broth
1/2 cup fresh lemon juice (from about 2-3 lemons)
1/4 cup olive oil
1/2 teaspoon salt (divided: 1/2 tsp optional for cooking bulgur, 1/8 tsp for dressing)
A pinch of ground black pepper

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Instructions

Cook the bulgur: In a saucepan, combine 1 cup bulgur with 2 cups low sodium chicken broth and optional 1/2 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, cover the pot with a lid, reduce heat to low, and let it simmer gently for 20 minutes or until all the liquid is absorbed. Remove from heat, fluff the bulgur with a fork, and allow it to cool completely.
Prepare the herbs: Pack the parsley and mint leaves firmly into measuring cups, then finely chop them. This ensures the correct amount of herbs for the salad’s bright flavor.
Prepare the pistachios: Measure out 1/2 cup of shelled roasted and salted pistachios, pour them out onto a cutting surface, and coarsely chop to add wonderful texture to the salad.
Combine the salad ingredients: In a large bowl, mix together the cooled bulgur, chopped cucumber, drained chickpeas, chopped red onion, parsley, mint, crumbled feta cheese, and chopped pistachios.
Dress the salad: In a small bowl, whisk together 1/2 cup fresh lemon juice, 1/4 cup olive oil, 1/8 teaspoon salt, and a pinch of ground black pepper until well combined. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serve: The salad can be served immediately or chilled for a couple of hours to meld the flavors. It’s a perfect refreshing dish for warm weather or as a hearty side.

Notes

You can substitute vegetable broth for chicken broth to make the salad vegetarian.
Adjust the amount of lemon juice and olive oil according to taste and desired tanginess.
For a vegan variation, omit the feta cheese or replace it with a vegan cheese alternative.
This salad stores well in the refrigerator for up to 3 days, making it great for meal prep.
Adding more fresh herbs like dill or cilantro can provide additional flavor variations.