Jennifer Aniston Salad Recipe

Rumour has it that Jennifer Aniston ate this for lunch every day on the set of Friends for ten years. Ten years! That's 2600 lunches!

We gave it a go and added a vegan twist... If it's good enough for Jen, it's sure good enough for us!

Ingredients

• 1 cup quinoa or bulgur wheat, uncooked
• 2 cups water
• 1 cup cucumber, chopped
• ½ cup parsley, chopped
• ½ cup mint, chopped
• ⅓ cup red onion, chopped
• ½ cup roasted and salted pistachios, chopped
• 1 15 ounce can chickpeas, drained and rinsed
• 2 lemons, juiced (about 5-6 Tablespoons)
• ¼ cup extra virgin olive oil
• sea salt, to taste
• ground pepper, to taste

Method

1. Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
2. Feel free to use bulgur if desired. Add bulgur and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 12 minutes. Drain off any access water. Fluff with a fork and let cool for 5-10 minutes.
3. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt and pepper.
4. Serve immediately or let the salad chill in the fridge a couple hours before serving.
5. Store salad in an airtight container for up to 5 days in the fridge.

Keep an eye out on Instagram for Lottie giving it a go herself, @soulfulfoodco. Sadly no iconic haircuts for her ;)