Description
This recipe features a vibrant, high-protein salad inspired by Jennifer Aniston, complete with a tangy pink pickled onion confetti. It’s a satisfying and easy-to-make meal, perfect for healthy weeknight dinners, combining fresh vegetables, hearty grains, and a zesty dressing.
Ingredients
Scale
- 1 cup (180g) dry bulgur wheat, medium grain (or quinoa for a gluten-free option)
- 1 large cucumber, English or Persian, diced
- 1 pint (300g) cherry tomatoes, halved
- 1 (15-oz / 425g) can chickpeas, rinsed and drained (or 1.5 cups pre-cooked)
- 0.5 cup (15g) fresh parsley, chopped
- 0.25 cup (7g) fresh mint, chopped
- 0.25 cup (30g) pistachios, shelled, chopped
- 0.5 cup (60g) feta cheese, crumbled (optional, or use dairy-free feta)
- 0.25 cup (60ml) extra virgin olive oil
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp (15ml) red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1 medium red onion, thinly sliced
- 0.5 cup (120ml) apple cider vinegar
- 0.5 cup (120ml) water
- 1 tsp sugar
- 0.5 tsp salt
Instructions
- Prepare Pickled Onions: Combine apple cider vinegar, water, sugar, and 0.5 tsp salt in a small pint-sized jar. Add the thinly sliced red onion. Seal and refrigerate for at least 30 minutes; they will turn pink and soften.
- Cook Grain: Cook bulgur (or quinoa) according to package directions in a medium saucepan. Once cooked, fluff with a fork and let cool slightly until just warm.
- Chop Vegetables: While the grain cools, dice the cucumber, halve the cherry tomatoes, rinse the chickpeas, and finely chop fresh parsley and mint. Chop the pistachios.
- Whisk Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until emulsified.
- Assemble Salad: In a large mixing bowl, combine the cooled bulgur, diced cucumber, halved cherry tomatoes, rinsed chickpeas, chopped parsley, chopped mint, and chopped pistachios. Drain the pickled onions and add to the salad. Pour the dressing over the ingredients and toss gently to coat evenly. Stir in the crumbled feta cheese (if using). Taste and adjust seasoning as needed.
Notes
For a faster meal, use pre-cooked grains. Ensure all vegetables are well-drained to prevent a soggy salad and do not be shy with salt, pepper, and lemon juice to enhance flavors. Reduce or omit feta for a lighter version, or use dairy-free feta for a plant-based twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course
- Method: Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 25 mg
Keywords: easy recipe, healthy, high-protein, Jennifer Aniston salad, Mediterranean, bulgur, chickpeas, pickled onion, vegetarian, quick dinner