i hart nutrition



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  • Author: Jordana Hart


If it’s good enough for Jenn, it’s good enough for me! I discovered this salad a few months ago thanks to the very talented @themodernnonna on Instagram.

For reference, there is a rumour that Jennifer Aniston ate this salad every day for 10 years! The original recipe calls for bulgar wheat, but I wanted to try it with quinoa instead for a gluten-free option. Both versions are delicious! ENJOY!

Serves 6-8



3 cups cooked quinoa (I made 1 cup uncooked)
3 mini cucumber, finely chopped
1/2 cup tightly packed parsley, chopped
1/2 cup tightly packed mint, chopped
1/3 cup chopped red onion
3/4 cup chopped pistachios
2 cups rinsed & drained chickpeas
Juice of 1.5 lemons (I usually do 2 because I love a lemony flavour)
1/3 cup extra virgin olive oil
Salt & pepper
1/2 heaping cup crumbled feta (sub with dairy-free feta for vegan version)


Combine everything together and enjoy!