Here is your new favorite lunch recipe! This is the salad Jennifer Aniston allegedly had for lunch for over ten years on the set of friends and I get it, Jen! It’s a super yummy lunch salad, easy to prep ahead and have on hand on busy weekdays. I changed a few things from the original recipe to improve nutritional value & taste, swapped the couscous for quinoa, added arugula for more greens, used pickled onion instead of raw and refined the dressing with garlic and tahini. So delicious!
Serves two
Ingredients: (preferably organic)
- 2 cups quinoa, cooked
- 1 cup canned chickpeas, drained
- ½ cucumber, in small cubes
- 2 cups arugula, finely chopped
- a handful mint, finely chopped
- a handful dill, finely chopped
- ⅓ block VioLife vegan feta, crumbled
- ½ cup pistachios, chopped
- pickled onion, for garnish
Lemon Tahini Dressing
- 1 lemon, juiced
- ¼ cup olive oil
- 1 tbsp white tahini
- ½ clove garlic, minced
- pink Himalayan salt, to taste
Directions:
01. Assemble the salad by mixing quinoa, chickpeas, cucumber, arugula, mint and dill in a large bowl.
02. Make the dressing by mixing all ingredients together until smooth.
03. Pour the dressing over the chopped salad and mix well.
04. Arrange the salad in two bowls and top them off with vegan feta and pistachios. The pickled onion is a fun colorful eye catcher, you can find the recipe here
