There’s something special about a salad that surprises you in the best way. This quinoa chickpea salad isn’t just another bowl of greens — it’s bright, crunchy, herby, and loaded with flavors that play so well together, you’ll find yourself making it on repeat.
It’s inspired by a recipe Jennifer Aniston once called her “perfect salad,” and whether or not she ate it every day on set, I’m glad the internet made it famous. I first tried it on a warm afternoon when I wanted something fresh but filling, and now it’s become one of my go-to lunches — especially for busy work weeks when I need something ready in the fridge.
Why This Salad Will Win You Over
The first time I tossed this together, I thought, “This will be nice.” By the second forkful, I knew I’d stumbled on one of those recipes that becomes part of your regular rotation. Here’s why it works so well:
-
Full of flavor and good stuff. The mix of nutty quinoa, creamy chickpeas, salty feta, crunchy pistachios, crisp cucumber, and fresh herbs hits all the right notes. You’re getting plant-based protein, fiber, healthy fats, and bright, fresh flavors in every bite.
-
It’s simple, but feels special. Cook the quinoa, chop a few things, whisk the dressing, toss together — that’s really all it takes.
-
Perfect for make-ahead meals. Unlike lettuce salads that wilt after a day, this one gets even better after sitting in the fridge for a bit, as the dressing soaks into the quinoa and chickpeas.
-
Unexpected but addictive combo. Mint, pistachios, and feta might not sound like the most obvious trio, but once you taste them together, you’ll wonder why you haven’t been putting them in every salad.
What You’ll Need
When I make this salad, I like to use ingredients that are fresh and vibrant because they really shine here.
-
Quinoa – I usually use tri-color quinoa because it adds a little more visual appeal and a slightly nuttier taste. Cook it ahead and let it cool so it doesn’t wilt the herbs.
-
Chickpeas – From a can works perfectly; just rinse and drain well.
-
Feta cheese – I go for a block and crumble it myself. The texture and flavor are so much better than pre-crumbled.
-
Pistachios – I love the salty crunch they bring. I keep a stash of roasted pistachios in the pantry just for recipes like this.
-
Cucumber – English cucumber is my favorite because it’s crisp and not watery.
-
Red onion – A quick soak in cold water mellows its sharpness so it’s pleasant, not overpowering.
-
Fresh parsley & mint – These two herbs are the heart of the salad. Don’t skimp — they’re what make it taste alive.
For the dressing: extra virgin olive oil, lemon juice, Dijon mustard, pure maple syrup, salt, and pepper. Simple but perfect.
How I Put It Together
This is one of those recipes you can make while catching up on your favorite podcast or chatting on the phone.
-
Cook the quinoa and let it cool completely — I often spread it on a tray so it cools faster.
-
Make the dressing by whisking olive oil, lemon juice, Dijon, maple syrup, salt, and pepper in a jar.
-
Chop everything — the smaller the better. I love when every forkful has a bit of everything.
-
Toss it all together in a big bowl, then give it 20–30 minutes in the fridge before eating if you can wait.
Helpful Tips from My Kitchen
-
Cool your grains – Warm quinoa will make your herbs wilt and cheese melt, so give it time.
-
Tame your onion – A soak in cold water makes all the difference. I’ve converted a few “no raw onion” friends with this trick.
-
Go heavy on herbs – It might feel like a lot of parsley and mint, but trust me, that’s the magic.
-
Chop finely – You want every bite to have a little crunch, creaminess, and freshness.
How to Make It Your Own
-
Swap feta for goat cheese if you like it tangier.
-
Use toasted almonds or cashews instead of pistachios.
-
Add greens like baby spinach or arugula if you want more bulk.
-
Try other grains like farro or bulgur for a different texture.
Ways to Serve It
-
As a main meal with grilled chicken, shrimp, or salmon on top.
-
As a side dish to something warm and comforting like roast chicken or baked fish.
-
As a picnic dish — it holds up beautifully outdoors.
Storing & Prepping Ahead
This salad will keep well in the fridge for up to 4 days, though it’s at its peak on days 2 and 3 when the flavors have mingled. Store it in an airtight container, or pack it in mason jars with the dressing at the bottom for quick grab-and-go lunches.
Jennifer Aniston Quinoa Salad
This vibrant quinoa salad, inspired by the viral favorite, is loaded with colorful veggies, creamy feta, crunchy pistachios, and bright herbs.
Ingredients
For the Salad:
- 1 heaping cup cooked tri-color quinoa (or 1 bag boil-in-bag quinoa)
- 1 can chickpeas, drained and rinsed
- ½ English cucumber, chopped
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh mint
- ½ cup crumbled feta cheese
- ⅓ cup chopped pistachios
- ¼ cup finely diced red onion
For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- Salt and black pepper, to taste
Instructions
- Cook quinoa according to package directions, then set aside to cool. For faster cooling, spread it out on a plate and refrigerate or place briefly in the freezer.
- Whisk together olive oil, lemon juice, dijon mustard, and maple syrup in a small bowl or shake in a jar until smooth. Season with salt and black pepper to taste.
- In a large mixing bowl, combine cooled quinoa, chickpeas, cucumber, feta, pistachios, red onion, parsley, and mint. Drizzle with the lemon vinaigrette and toss gently until everything is well coated.
- Serve right away, or chill for 30 minutes for even better flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 430Total Fat 26gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 17mgSodium 740mgCarbohydrates 39gFiber 9gSugar 9gProtein 14g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I make it the day before?
Yes — and honestly, it tastes even better after resting overnight.
Is it healthy?
Quinoa and chickpeas bring plant-based protein and fiber, pistachios add healthy fats, and fresh herbs give it a nutrient boost. It’s a filling, balanced option.
Try other Quinoa recipes:
