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The Jennifer Aniston Salad

The Jennifer Aniston Salad

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A wholesome bulgur wheat salad containing fresh cucumber, chickpeas, crumbled feta, red onion, fresh herbs and chopped pistachios for crunch. A light yet filling salad that's incredibly fresh and delicious! Serves 6 (1¼ cup servings)
Course Mains & Entrees, Salads
Cuisine American
Keyword bulgur wheat, grains, healthy recipe, meal prep, whole grain
Prep Time 15 mins
Cook Time 12 mins
cool time 20 mins
Total Time 47 mins
Servings 6 servings
Calories 530
Author Laurie McNamara

Ingredients

  • 1 cup (uncooked) bulgur wheat (or about 2¾ cooked)
  • 1/2 medium red onion diced
  • cups persian cucumber finely diced
  • 1 (15 ounce) can chickpeas rinsed and drained
  • 2/3 cup crumbled feta cheese
  • 1/2 cup chopped salted and roasted pistachios
  • 1/2 cup fresh mint chopped
  • 1/2 cup parsley chopped
  • 1 medium lemon juiced (about 2 tablespoons)
  • 1/4 cup extra virgin olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Add 1 cup bulgur to a saucepan and pour in 2 cups water. Bring to a boil over high heat. Once boiling, reduce heat to low (simmer), cover and cook 12 minutes.
  • Once cooked, remove and drain excess unabsorbed water (if any). Fluffy with a fork and transfer to a large plate, spread evenly and let cool.
    If Making The Bulgur Wheat a Day in Advance:
    Cook, fluff and cool completely before storing in an air-tight container.
  • While the bulgur cools, prep the salad ingredients.
  • Including dicing 1/2 a red onion and adding it to a small bowl with ice and water.
    Let this soak for about 10 or so minutes or until you’re about to throw the salad together. Soaking onions in ice water removes a lot of the bite.
  • In a large bowl add; (cooled) cooked bulgur wheat, chopped Persian cucumbers, (drained) red onions, chickpeas, chopped pistachios, crumbled feta and chopped fresh mint and parsley.
    Toss to combine.
  • Squeeze in the juice from 1 medium lemon (or about 2 tablespoons) and pour in 1/4 cup extra virgin olive oil..
  • Season with kosher salt and freshly ground black pepper to taste and toss one last time before serving.

Notes

For Meal Prep:
Prepare salad excluding the pistachios if wanting them to stay crunchy. Divide the chopped pistachios among 6 smaller containers or baggies. Measure and divide the salad among 6 containers (about 1-1/4 cups each) with tight fitting lids. Refrigerate for up to 6 days. 

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 75g | Protein: 19g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 691mg | Fiber: 19g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 13mg | Calcium: 173mg | Iron: 5mg