This Famous Jennifer Aniston’s Salad Will Make You Fall in Love with Bulgur
You might’ve seen this Jennifer Aniston’s salad on Instagram or TikTok, but here is my Family Savvy version! The refreshing, healthy salad is perfect for a low-maintenance lunch option.
This salad is packed with protein and is the perfect option to take with you wherever you go for lunch. Though this salad doesn’t have any meat, it is still full of protein from the chickpeas and bulgur. Enough to keep you full and satisfied throughout the day!
What is bulgur?
Bulgur is made from cracked whole grains that are partially cooked and then dried. Once prepared, it has a similar consistency to quinoa. Bulgur is incredibly easy to prepare and it is packed with protein and nutrients. Some of these nutrients and minerals include Iron, vitamin B6, and magnesium. Bulgur is also PACKED with fiber.
What is the difference between bulgur and quinoa?
The difference between bulgur and quinoa isn’t so much the taste or consistency, but what it actually is. Quinoa is a seed while bulgur is pre-cooked cracked wheat. As for the health benefits, quinoa has more calories than bulgur. However, you can substitute bulgur in this recipe for quinoa, and it will be just as delicious!
How do you make bulgur?
Bulgur can be made in a pretty similar way to quinoa! Usually, when buying bulgur grains, the package should have some pretty helpful tips on how to cook it to a perfect consistency. Typically, bulgur is cooked by adding bulgur and water onto the stovetop, bring t0 a boil and then let it simmer until it is tender and has the consistency that you desire.
How is this recipe different from Jennifer Aniston’s salad?
In Jennifer Aniston’s salad recipe, typically they use two cans of plain chickpeas, drained and rinsed. For my recipe, I like to do a little something different than just plain chickpeas. I prefer them to be skillet crisped and delicious! Making these chickpeas crispy makes the dish have some more crunch some extra flavor packed in.
How can I make my chickpeas “skillet crisped” to add to my salad?
Having my chickpeas skillet crisped is what really changes this salad and makes it SO yummy. I threw the chickpeas into the skillet, get them really dry and then put in some extra virgin olive oil, kosher salt and pepper. I also add a little bit of garlic powder and sometimes a touch of smoked paprika. Doing this keeps the chickpeas from being mushy and instead crispy and sooo yummy.
How do I make my onions not so sharp?
It can ruin a recipe fast if the onion you are using is too strong and pungent. Luckily, I can share my tip for making an onion less sharp so you can add it to your salad without worry. The way I do this is by soaking your chopped onions in water for at least 10 minutes before adding them to the salad. But make sure it is ice water! This should help soften that intense flavor that often comes from red onions.
Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed and stay savvy!!!
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Family Savvy's Version of Jennifer Aniston's Favorite Salad
- 3 cups cooked bulgur (1 cup uncooked yields 3 cups cooked)
- 2 chopped English cucumber
- 2 cans chickpeas, skillet crisped (see note below)
- 1 cup parsley, chopped
- 1/4-1/2 cup mint, chopped
- 1 purple onion, diced
- 1/2 cup pistachios, chopped
- 1 to 1/2 lemons, juiced
- 1/4 cup EVOO
- 3/4 to 1 cup feta cheese, crumbled
- kosher salt & pepper
- Add all ingredients to a large bowl
- Toss well.
- Adjust seasonings if needed.
- Keep in fridge for 4-5 days.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 365Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 13mgSodium 219mgCarbohydrates 51gFiber 8gSugar 18gProtein 10g
Oh Nancy, your version sounds FAB!!!! Thanks for the tips on chick peas. (I love Joy of Cooking:-).
This salad is so delicious!
I love crunch, too, and I had the oven on, so I roasted the chickpeas as described in my Joy of Cooking – toss cooked/canned dry peas with EVOO and about 1 minced garlic clove per cup of beans. Roast at 350 for 45 minutes, then salt. (I turned the oven up near the end to almost toast them, but they can burn if not watched.)
Thank you for sharing this version of the salad.
Hi Lori!!! I’m sorry~it is extra virgin olive oil!!!!!
What is Evoo?