I finally made my take on the viral “Jennifer Aniston Salad,” and it truly lives up to the hype. I can see why she reportedly ate this every day while filming Friends — it’s bright, refreshing, and satisfying.
I made a few small changes to the version that’s been circulating online. I turned it vegan by using Violife feta (or you can use a homemade vegan feta), added fresh dill for brightness, and increased the chickpeas for extra protein and texture.
Ingredients for this delicious bulgur salad:
(See the recipe card below for the full printable recipe and exact measurements.)
- Bulgur – A quick-cooking cracked wheat that’s perfect for cold salads. You can substitute quinoa or farro if you prefer.
- Red onion – Finely diced. Omit if you don’t like the sharp flavor.
- Fresh parsley, mint and dill – Finely chopped to disperse their flavor through the salad. If you’re missing one herb, the salad will still be excellent.
- Pistachios – Shelled and roughly chopped. Sunflower seeds or chopped almonds work well too.
- Cucumber – English or Persian cucumbers are ideal for crispness and minimal seeding.
- Chickpeas – Canned, drained and rinsed; they add substance and protein.
- Vegan feta – I used Violife and crumbled it into the salad. Regular feta also works if you’re not keeping it vegan.
- Fresh lemon juice – Squeezed from 2–3 lemons, adjusted to taste.
- Salt and black pepper – To taste.
The method is very straightforward: cook the bulgur, let it cool, then toss everything together in a large bowl. I like to taste and adjust the lemon, salt and pepper at the end so the flavors pop.
I usually make a double batch for meal prep — it keeps well for a few days in the fridge and is an easy grab-and-go lunch or side dish.
More hearty salads to love
- Vegan Cobb Salad
- Macaroni Salad
- Chickpea Salad
- Pesto Pasta Salad
- Black Bean Corn Avocado Salad
Jennifer Aniston Salad (Bulgur Salad)
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Ingredients
- 2 cups bulgur, uncooked
- 4 cups water
- 1/2 small red onion, diced small
- 1 cup fresh parsley, finely chopped
- 2/3 cup fresh mint, finely chopped
- 1/2 cup fresh dill, finely chopped
- 3/4 cup shelled pistachios
- 1 large English cucumber, diced
- (2) 15-ounce cans chickpeas, drained and rinsed
- 1 block vegan feta, crumbled or chopped (optional)
- 2–3 large lemons, squeezed (or to taste)
- Salt and black pepper, to taste
Instructions
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Cook the bulgur: Combine the bulgur, water and a pinch of salt in a medium-large pot. Bring to a boil, then reduce the heat, cover and simmer gently for 12–15 minutes until tender. Fluff with a fork, transfer to a large bowl, and allow it to cool so it won’t wilt the herbs.
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Once the bulgur is cooled, add the red onion, parsley, mint, dill, pistachios, cucumber, chickpeas, vegan feta, and lemon juice. Season with salt and black pepper, tasting and adjusting the lemon and seasoning until the flavors are balanced.
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that some ingredients may soften after a couple of days, so it’s best within the first 2–3 days.
Notes
- This recipe yields about 4 large servings or 6 smaller servings. Double it for a crowd or for meal prep.
- If you don’t like red onion, leave it out. The recipe is flexible—swap herbs or nuts, or substitute quinoa or farro for the bulgur if needed.
Nutrition
| Calories: 388kcal
| Carbohydrates: 54 g
| Protein: 11 g
| Fat: 16 g
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