How to Make the Jennifer Aniston Quinoa Chickpea Salad Oil-Free Vegan

Learn how to make the viral quinoa chickpea Jennifer Aniston salad vegan and oil-free. A refreshing combination of flavors comes together with mint, parsley, lemon, red onion. Plus, a crunchy texture from roasted pistachios. Ready in under 20 minutes, this recipe will become one of your go-to favorites.

Total Time20

Course: Lunch, Salad

Cuisine: American, Gluten-Free, Healthy, Plant-Based, Vegan, Vegetarian

Keyword: beans, chickpeas, fresh, gluten-free, healthy, herbs, oil-free, plant-based, protein, quick, quinoa, salad, side dish, simple, vegan, wfpb

Servings: 6

Calories: 216kcal

Ingredients

3/4 cup Quinoa uncooked
2 tbsp minced Red Onion
3 Persian Cucumbers, diced or 1/2 English cucumber
1/4 cup fresh Parsley chopped
1/4 cup fresh Mint chopped
1/2 cup roasted pistachios chopped
1 15-ounce can Chickpeas drained and rinsed
1/4 cup lemon juice fresh or jarred
1 tsp salt
1/4 tsp ground black pepper
32 oz Dairy-Free Feta cheese crumbles optional -- about 1/2 cup

Instructions

To Cook the Quinoa: Place the quinoa in a small pot with 1 3/4 cup water. Cover with a lid. Bring to a boil on high then reduce to simmer on low. Let simmer until quinoa "pops" open and is done, about 12 minutes. Remove from heat, fluff, and let cool
For faster cooling, transfer the quinoa to a large metal bowl and place in the refrigerator.
While the quinoa cooks, prepare the remaining salad ingredients: mince the red onion, chop the cucumbers, chop the parsley, mint, and pistachios. Place everything in a medium bowl. Add the chickpeas, lemon, salt, pepper, and cheese (if using)
When the quinoa has cooled (it should be cool to the touch), combine with all of the other salad ingredients. Stir well then taste to adjust seasoning. Enjoy immediately!

Notes

Prepping Ahead: Fresh mint tends to turn brown a day after chopping. If prepping this salad ahead of time for a party, wait to chop and add the mint until just before serving.

Yield: about 7 cups