The Vegan Version of Jennifer Aniston’s Viral Salad
This Vegan Version of Jennifer Aniston’s Viral Salad is a fresh, flavorful spin on the popular recipe everyone loves. Made with crisp veggies, fresh herbs, and chickpeas for plant-based protein, then tossed in lemon juice and olive oil, it’s a healthy, satisfying lunch you’ll want to make on repeat.
If you are anything like me, you try viral food trends immediately. Once I heard of Jennifer Aniston’s salad recipe going viral, I knew I had to make it. Not only because it was going viral but because I am a salad lover!
I love the added challenge of taking a popular recipe, in this case, a famous salad, and creating a vegan version. That is exactly what I did with this popular recipe made frequently on the set of Friends. It turned out just as delicious, according to my cheese-loving friends. Wahoo!
Another viral salad that is absolutely delicious is this Green Goddess Cabbage Salad!
Spotlight on This Vegan Version of Jennifer Aniston’s Viral Salad
- It’s flavorful. Packed with wholesome and real ingredients, delicious vegetables, and flavorful herbs, you’ll find so much nutrition in this dish.
- It’s a staple. This salad is perfect for meal prep and holds up great in the fridge for a few days. It makes for a great grab-and-go option for lunch.
- It’s easy to make. Most definitely one of the best things about this delicious salad is how easy it is to make. Ready in less than 15 minutes, you’ll have lunch on the table in no time.
- It’s delicious. This well-crafted vegan salad is bursting with flavor and texture. I am certain you’ll enjoy this viral recipe’s flavor and want to make this every day for lunch.
- It’s healthy. With a balanced amount of healthy fats, plant-based protein, healthy carbs, and fresh vegetables, this healthy salad is a great lunch option for everyone.
- It’s a hearty meal. I like to eat this salad for my lunch as it is hearty and filling. You can also serve this as an appetizer salad or a side dish to a main dinner course. Either way, your guests will love it!
The Ingredients
Quinoa: This wholesome grain forms the hearty base of this vegan Jennifer Aniston salad. I recommend using white quinoa for its light, fluffy texture and mild flavor.
Chickpeas: Also known as garbanzo beans, chickpeas add plant-based protein and fiber, making this salad both satisfying and nourishing.
Avocado: Avocado brings natural creaminess, heartiness, and a boost of healthy fats. It takes this quinoa salad from good to truly crave-worthy.
Red onion: Red onion adds a mild bite without overpowering the salad. It pairs beautifully with quinoa and fresh herbs.
Spinach: Chopped fresh spinach adds color, texture, and a dose of leafy greens to this already healthy vegan salad.
Fresh herbs: Fresh parsley and mint are key to the bright, refreshing flavor of this viral-inspired salad. They add a burst of freshness you don’t want to skip.
Pistachios: These hearty nuts add crunch, depth, and a subtle richness that complements the fresh ingredients perfectly.
Nutritional yeast: This brings a light, cheesy flavor along with added nutrients that enhance both taste and health benefits.
Lemon juice: Fresh lemon juice adds the perfect tangy finish and keeps this salad tasting light and vibrant.
Extra virgin olive oil: A drizzle of high-quality extra virgin olive oil ties all the flavors together and adds heart-healthy fats.
Finish with salt and pepper to taste for the perfect balance.
Frequently Asked Questions
Yes! This recipe uses quinoa, a naturally gluten-free grain, and all other ingredients are plant-based and gluten-free. Just double-check packaged items like nutritional yeast if you need it certified gluten-free.
Absolutely! This salad holds up well in the fridge for up to 3 days when stored in an airtight container. Keep the avocado separate if you want to prevent browning and mix it in when ready to eat.
This quinoa salad pairs beautifully with grilled tofu, BBQ Lentil Patties, Baked Lentil Meatballs, or even your favorite vegan soup.
Yes, you can substitute cooked quinoa with other grains, such as farro, millet, bulgur, or brown rice, depending on your preference. However, my preference is quinoa.
No, pistachios add a delicious crunch and flavor, but you can swap them with almonds, walnuts, or sunflower seeds if needed.
The Instructions
Step one: Cook the quinoa according to package instructions. Transfer the cooked quinoa to a large bowl and set it aside to cool. You can place it in the fridge for a few minutes to cool faster. *I love using veggie stock instead of water for the best flavor.
Step two: Chop the veggies (avocado, spinach, and red onion), drain and rinse a can of chickpeas, and mince the herbs (mint and parsley) while the quinoa cooks and cools.
Step three: Place all of the remaining ingredients into the bowl with the quinoa. This includes: drained chickpeas, avocado, spinach, red onion, pistachios, nutritional yeast, mint, parsley, olive oil, lemon juice, salt, and pepper. Give it all a good toss. Enjoy immediately or chill the salad in the fridge for thirty minutes.
Storage
Place the salad in an airtight container and in the fridge for up to 3 days. This salad is great the next day; however, it can become soggy after the 2-day mark.
Tips and Modifications
You may want to add an additional squeeze of lemon juice and olive oil if you enjoy leftovers the next day. Quinoa can soak up moisture and the salad might be dry.
Feel free to add in any additional fresh ingredients, such as vegan feta, Persian cucumbers, or cherry tomatoes, for a great addition to this already tasty and easy salad.
More Vegan Salad Recipes
Asparagus Kale Salad with Balsamic Vinaigrette
Israeli Couscous Vegetable Salad
The Ultimate Vegan Spring Salad
Green Goddess Creamy Cabbage Salad.
The Vegan Version of Jennifer Aniston’s Viral Salad
Equipment
- 1 large salad bowl
- 1 small colander to rinse and drain the chickpeas
Ingredients
- 2 cups cooked quinoa
- 1 (15oz) can of rinsed and drained chickpeas
- 1 avocado, peeled and chopped
- 1 cup chopped fresh spinach leaves
- ½ small red onion, minced about 1/4 cup
- ¼ cup shelled pistachios
- ¼ cup nutritional yeast
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra virgin olive oil
- juice from 1 lemon
- Salt and pepper to taste.
Instructions
- Cook the quinoa according to package instructions. *I recommend using vegetable stock instead of water if you can! Transfer the cooked quinoa to a large bowl and set it aside to cool. You can place it into the fridge for a few minutes to cool faster.
- Chop the veggies (avocado, spinach, and red onion), drain and rinse a can of chickpeas, and mince the herbs (mint and parsley) while the quinoa cooks and cools.
- Place all of the remaining ingredients into the bowl with the quinoa. This includes: drained chickpeas, avocado, spinach, red onion, pistachios, nutritional yeast, mint, parsley, olive oil, lemon juice, salt, and pepper. Give it all a good toss. Enjoy immediately or chill the salad in the fridge for thirty minutes.
- Cook the quinoa according to package instructions. Transfer the cooked quinoa to a large bowl and set it aside to cool. You can place it in the fridge for a few minutes to cool faster. *I love using veggie stock instead of water for the best flavor.
This salad is my go to for summer bbq’s.
So good! I add avocado on the side so the salad can last much longer in the fridge.
Awe, I love this! Thanks for sharing! It’s one of my favorites, as well!