The sun is finally shining and the garden is waking up. It is the perfect time for a healthy reset. This High Protein Jennifer Aniston Salad is exactly what you need right now. It is fresh, bright, and incredibly satisfying for your busy afternoons.
I love making this when the weather turns warm. It feels like a breath of fresh air in a bowl. You will love how it keeps you full and energized. It is the perfect way to welcome the new season with a smile.
Why This Recipe Is a Winner
This High Protein Jennifer Aniston Salad is incredibly fresh and satisfying. Adding extra chickpeas makes it a protein powerhouse for your busy days. It is perfect for meal prep because it stays crunchy in the fridge. You will love having this ready to grab and go.
It is very budget-friendly too. Most ingredients are simple pantry staples you already have. Your family will love the vibrant colors and textures. It feels like a fancy cafe lunch but costs much less. This is truly a stress-free meal for any beginner cook.
Simple Method
Making this salad is very straightforward and calming. You just cook the bulgur and let it cool. Cooling the grain is the secret to success for the best texture. Then you simply toss everything together in one big bowl. Even if you are new to cooking, you can do this. It is a no-fail recipe that always turns out great.
Ingredients You’ll Need
These ingredients are seasonal produce at its absolute best right now.
- 1 cup dry bulgur wheat
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup English cucumber, finely diced
- 1/2 cup red onion, finely minced
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup roasted shelled pistachios
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step
- In a medium saucepan, bring water or broth to a boil. Add bulgur wheat, cover, and reduce heat to low. Simmer for 12 to 15 minutes until liquid is absorbed.
- Remove bulgur from heat and fluff with a fork. Spread onto a baking sheet to cool completely to prevent the salad from becoming soggy during meal prep storage.
- In a large mixing bowl, combine the cooled bulgur, chickpeas, diced cucumber, red onion, parsley, and mint.
- Prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small container until emulsified.
- Fold the pistachios and crumbled feta cheese into the salad mixture.
- Pour the dressing over the salad and toss thoroughly to combine all components.
- For meal prep, divide the salad into four airtight containers. Store refrigerated for up to 4 days.
Best Ways to Enjoy It
Serve this chilled for a refreshing spring lunch. You can pair it with grilled chicken or a piece of salmon. It also tastes wonderful tucked into a warm pita pocket. Pack it for work to make your coworkers jealous. It is a complete, balanced meal that makes you feel amazing.
Keep It Fresh
This salad stores beautifully in your refrigerator. Place it in airtight glass containers for the best results. The flavors actually get better over time as they meld. Do not freeze this recipe because the fresh vegetables will soften. Simply grab a fork and enjoy it straight from the fridge. It makes busy weekday mornings so much easier for you.
Tips for Best Results
- Do not skip cooling the bulgur on a large baking sheet.
- Use English cucumbers because they have thinner skin and fewer seeds.
- Mince the red onion very finely for a gentle flavor in every bite.
- Always use fresh lemon juice instead of the bottled kind.
- Add the pistachios right before serving if you want maximum crunch.
- Whisk your dressing until it looks thick and creamy.
- Let the salad sit for ten minutes before your first bite.
- Swap water for vegetable broth to add extra savory depth.
Ways to Switch It Up
- Use quinoa instead of bulgur for a gluten-free option.
- Swap pistachios for sunflower seeds or toasted almonds.
- Add a handful of cherry tomatoes for extra spring color.
- Stir in some grilled shrimp for even more protein.
- Use lime juice and cilantro for a zesty twist.
Common Questions
Can I make this ahead of time?
Yes, this is the perfect meal prep dish. It stays fresh and delicious for up to four days. The hearty bulgur does not get soggy like lettuce does.
What if I do not have bulgur?
You can easily use farro or brown rice instead. Just follow the package directions for cooking your chosen grain. The Mediterranean flavors will still be wonderful.
Is this salad kid-friendly?
Many kids love the crunchy nuts and mild flavors. You can serve the feta on the side if they prefer. It is a great way to introduce fresh herbs.
I hope this fresh salad brings a little bit of spring sunshine to your kitchen. It is such a joy to have a healthy meal ready and waiting for you. Happy cooking and enjoy every bite!
— Katie Wood
Ingredients
- 1 cup dry bulgur wheat
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup English cucumber, finely diced
- 1/2 cup red onion, finely minced
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup roasted shelled pistachios
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- In a medium saucepan, bring water or broth to a boil. Add bulgur wheat, cover, and reduce heat to low. Simmer for 12 to 15 minutes until liquid is absorbed.
- Remove bulgur from heat and fluff with a fork. Spread onto a baking sheet to cool completely to prevent the salad from becoming soggy during meal prep storage.
- In a large mixing bowl, combine the cooled bulgur, chickpeas, diced cucumber, red onion, parsley, and mint.
- Prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small container until emulsified.
- Fold the pistachios and crumbled feta cheese into the salad mixture.
- Pour the dressing over the salad and toss thoroughly to combine all components.
- For meal prep, divide the salad into four airtight containers. Store refrigerated for up to 4 days.
