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The Jennifer Aniston Salad - A Family Feast

The Jennifer Aniston Salad

Yield: 4 servings as an entree, 8 servings as a side dish 1x
Prep: 45 minutesCook: 15 minutesTotal: 1 hour


3 1/2 cups cooked bulgur wheat (we started with 1 cup uncooked red bulgur (Bob’s Red Mill brand) and cooked it in two cups water)

3 mini cucumbers (2 cups after quartering and slicing)

1/2 cup chopped fresh Italian flat-leaf parsley

1/2 cup chopped fresh mint

1/3 cup chopped red onion, soaked for 10 minutes in cool water then drained.

1/2 cup coarsely chopped pistachios

2 cups chickpeas, drained (Note: 14.5 ounce can will yield less than two cups. You can add less, or buy a larger can to measure out 2 cups)

Juice of 1 lemon (3 tablespoons)

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled feta, plus more for serving


  1. Cook the red bulgur wheat according to package instructions. Pour out on to a platter to cool. Fluff with a fork.
  2. Place chopped onion in cool water to take some of the bite out of the onion, then drain.
  3. Prepare all other ingredients and toss in a large bowl with the cooked bulgur wheat and the drained onion.
  4. Serve with additional feta cheese over each portion if you’d like.

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As mentioned in the post above, this salad is very forgiving. Feel free to swap in different cooked grains, other vegetables and fresh herbs, different nuts, etc.

© Author: A Family Feast
Cuisine: Mediterrnean Method: chop, simmer