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.
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. 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, drain and rinse a can of chickpeas, and mince the herbs while the quinoa cooks and cools.
- 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.
Notes
Enjoy immediately or chill the salad in the fridge for up to an hour before eating.
This salad can be stored in an airtight container in the fridge for up to two days as leftovers.
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