Description
I created a gluten-free version of the viral Jennifer Aniston salad recipe, and it's so good I can't stop making it! This flavorful vegan salad is made with quinoa, cucumber, red onion, pistachios, chickpeas, vegan feta and a super simple lemon dressing. It's the Ross and Rachel of salads...the perfect match!
Ingredients
Units
Scale
The Salad
- 3 cups cooked quinoa (from 1 cup of uncooked quinoa) [Stovetop Method or Instant Pot Method]
- 1 English cucumber, diced (~ 2 cups when finely diced)
- 1/2 cup fresh parsley leaves, stems removed, finely diced
- 1/4 cup fresh mint, stems removed, finely diced
- 1 (15 ounce) can chickpeas (or 1.5 cups cooked chickpeas, drained and rinsed)
- 1 cup roasted and salted pistachios (shelled), roughly chopped
- 1/2 large red onion, finely diced (1/2 cup diced)
- 1/2 cup vegan feta cheese, crumbled (I like VioLife or Trader Joe's brand best)
The Lemon Garlic Dressing
- 1/4 cup extra virgin olive oil
- 2 large juicy lemons, juiced
- 2 tablespoons pure maple syrup
- 4 large garlic cloves, pressed through a garlic press
- 1 teaspoon fine salt
Instructions
- Cook the quinoa (if not prepared in advance). Use either the stovetop or Instant Pot method. One cup of uncooked quinoa makes about 3 cups of cooked quinoa. Allow the quinoa to cool to room temperature before assembling the salad.
- Assemble the salad. Place the quinoa in a large bowl. Add the diced cucumber, finely diced parsley and mint, chickpeas, pistachios, diced red onion and crumbled vegan feta cheese.
- Prepare the dressing. Whisk together the lemon garlic dressing ingredients or place them in a small jar and shake well to combine. For best results (a truly emulsified dressing) use an immersion blender to combine the ingredients while slowly drizzling in the olive oil.
- Toss the salad with dressing. Pour half the dressing overtop the salad and toss everything well so that all ingredients and the dressing are distributed evenly. Taste and add more dressing if desired. I usually add 3/4 of the dressing initially and save a quarter of the dressing for leftovers since the quinoa will absorb the dressing as it sits in the fridge. For best results add the dressing just before serving.
- Serve! Enjoy chilled or at room temperature. This recipe makes about 4 large portions.
Notes
Tip: If storing and enjoying later, I recommend adding the dressing just before serving as the quinoa will absorb the dressing overnight.
Store any leftover salad in an airtight container and enjoy within 4 days. After that look for normal signs of spoilage.
This is a great salad to store in a Mason jar if you're taking it on the go or meal prepping. Just wait to add the dressing until you're ready to enjoy.
- Prep Time: 15
- Category: Lunch