The Vegan Version of Jennifer Aniston’s Viral Salad

Let’s make a delicious vegan version of the famous Jennifer Aniston Salad. It’s packed with fresh veggies and herbs, chickpeas for plant-based protein, and tossed in lemon juice and olive oil. This healthy lunch idea is a perfect wholesome meal that you will love and your stomach will too.

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 for a reason but because if Jennifer Aniston ate it, it must be tasty and healthy. Right? 

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!

Why is Jennifer Aniston’s Salad So Popular?

Jennifer Aniston apparently ate the same salad for 10 years on the set of Friends according to her fans. Her original recipe included 8 key ingredients: bulgur wheat, chickpeas, cucumbers, feta cheese, mint, parsley, pistachios, and red onion. According to online sources, this salad was inspired by a delicious cobb salad that she ordered frequently. 

Why This Salad Rocks

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 as my lunch as it is hearty and filling. You can also serve this as an appetizer salad or side dish to a main dinner course. Either way, your guests will love it! 

The Ingredient List

Quinoa: Swap out the bulgar for quinoa in this recipe. It’s really just as tasty and makes for a perfect salad. This is truly the base of this hearty and tasty salad. I recommend using white quinoa for this recipe.

Chickpeas: Also known as garbanzo beans, these beans add a good amount of protein and fiber to this already healthy salad. 

Avocado: Let’s be honest, salad is much more creamier, heartier, and tastier with avocado. Plus, it adds a good source of healthy fats and protein to the salad.

Red onion: I recommend using red onion as it works nicely with the quinoa. Red onion is a bit less harsh raw than white onion.

Spinach: What a healthy salad thanks to a bunch of chopped fresh spinach. I love adding greens to my meals and you should, too.

Fresh herbs: The fresh parsley and fresh mint really make this salad and help give it a burst of flavor. There’s nothing like fresh herbs in a salad. 

Pistachios: The flavor of these hearty nuts adds another delicious dimension to this salad that you won’t want to skip. I love the nice crunch that the nuts offer in this salad.

Nutritional yeast: We use this ingredient for a little cheesy and hearty flavor and also for its wonderful health benefits. 

Lemon juice: I love a good squeeze of fresh lemon juice on my salad. There’s honestly nothing more fresh tasting.

Extra virgin olive oil: This neutral oil will help tie in all of the flavors nicely. I always recommend using a high-quality olive oil. 

​Finish off with a little salt and pepper to taste. 

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 into the fridge for a few minutes to cool faster. 

Step two: Chop the veggies, drain and rinse a can of chickpeas, and mince the herbs while the quinoa cooks and cools. 

Step three: Place all of the remaining ingredients into the bowl with the quinoa. Give it all a good toss. Season with additional salt and pepper as needed. Enjoy immediately or chill the salad in the fridge for thirty minutes.

How Long Will This Salad Last as Leftovers?

Place the salad in an airtight container and in the fridge for up to two days. This salad is great the next day however it can become soggy after the 2-day mark. 

Tips + 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.

Other Delicious Vegan Salads to Try

This Asparagus Kale Salad with Balsamic Vinaigrette is everything you need for a filling, delicious, and healthy lunch or dinner! It’s a mix between sweet and savory, is packed with delicious vegetables, and is tossed in a homemade balsamic vinaigrette.

If you are looking for an incredibly healthy salad, that lasts a few days in the fridge or looking to impress some friends with a pot-luck dish, look no further than this Vegan Green Goddess Creamy Cabbage Salad. The salad is crunchy and the dressing is creamy and dreamy! I promise you will be addicted to this once you start.

Enjoy!

XOXO

Michelle