Prepare the Grains:

If you haven’t done so already, cook your quinoa or bulgur wheat according to package instructions. Allow it to cool completely before using. This can be done ahead of time and stored in the refrigerator.

Make the Lemon Vinaigrette Dressing:

In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, and honey until well combined. Season with salt and pepper to taste. Set aside.

Chop the Vegetables and Herbs:

Dice the cucumbers and finely chop the red onion, parsley, and mint leaves. If you prefer a milder onion flavor, you can soak the chopped red onion in cold water for about 10 minutes, then drain.

Combine the Salad Ingredients:

In a large mixing bowl, add the cooled quinoa or bulgur wheat, drained chickpeas, diced cucumbers, chopped red onion, crumbled feta cheese, chopped pistachios, parsley, and mint.

Dress the Salad:

Pour the lemon vinaigrette over the salad ingredients. Gently toss everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.

Serve:

The salad can be served immediately or chilled in the refrigerator for about an hour before serving. This allows the flavors to meld together nicely.

Customize:

Feel free to add your favorite protein (such as grilled chicken, shrimp, or tofu) on top for a more filling meal. Additionally, other vegetables like bell peppers or tomatoes can be included for extra color and nutrition.

Storage:

If you plan to have leftovers, consider adding the feta cheese and pistachios just before serving to maintain their texture. The dressed salad can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your fresh and delicious Jennifer Aniston Salad!