Last month, I was at a family barbecue. My husband’s cousin made this amazing quinoa and chickpea salad that I loved!! She sent me the recipe and I’ve been making it quite often. It’s become my new favorite summer salad! This quinoa salad is made for summer hosting. Bright, fresh, and full of seasonal produce, it’s the kind of effortless dish you can prep ahead and serve alongside grilled favorites, bring to a gathering, or set out for a relaxed warm-weather spread.

Below you’ll find the full recipe with simple steps and fresh ingredients that come together effortlessly. It’s an easy, make-ahead dish that’s perfect for summer entertaining, letting seasonal produce shine while keeping things relaxed and stress-free.

Jennifer Aniston Salad

*This recipe is courtesy of Eating Bird Food from Pinterest.

Serves: 6

Ingredients

1 cup uncooked quinoa or bulgur wheat

2 cups water

1 cup cucumber, chopped

1/2 cup parsley, chopped

1/2 cup mint, chopped (I used fresh basil instead because I don’t like mint)

1/3 cup red onion, chopped

1/2 cup pistachios, chopped

1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup crumbled feta cheese

Salt

Pepper

1/4 cup extra virgin olive oil

2 lemons, juiced

Salt

Pepper

Directions

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta cheese. Serve immediately or let the salad chill in the fridge a couple hours before serving. Enjoy!