The Jennifer Aniston Salad

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

Cook Time 12

cool time 20

Total Time 47

Servings servings

Calories 530

Author Laurie McNamara

Equipment

Anchor Hocking Storage Containers set of 6

Ingredients

1 cup (uncooked) bulgur wheat (or about 2¾ cooked)
1/2 medium red onion diced
1½ cups persian cucumber finely diced
15 ounce canned 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

US Customary - Metric

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 Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition