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.
Servings: 8 servings
Calories: 210kcal
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.
Notes
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.
Enjoy immediately or chill the salad in the fridge for up to an hour before eating.
The quinoa may dry the salad as leftovers so you may want to add additional lemon juice and olive oil.
Nutrition
Serving: 0.5cup | Calories: 210kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 405mg | Fiber: 7g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg