I had to see if Jennifer Aniston's "perfect salad" lived up to the hype ... and it does! This herby bulgur based salad is a simple make-ahead meal that you'll be happily feasting off all week. As healthy as it is delicious, this salad is here to get you out of your lunchtime rut.
3.5oz(100g)feta cheese, crumbled (around 1 cup once crumbled)
⅓cup(25g)mint, finely chopped
⅓cup(30g)parsley, finely chopped
½cucumber, cubed
½cup(60g)pistachios
1 lemon, juiced
4Tbspextra virgin olive oil
Instructions
Cook the bulgur wheat according to package instructions.
1 cup dried bulgur wheat
Once cooked, put the bulgur in a large bowl and add chickpeas, herbs, cucumber and onions. Mix.
1/2 medium red onion, 1 can chickpeas, 1/3 cup mint, 1/3 cup parsley, 1/2 cucumber
Add the lemon juice and olive oil. Mix.
1 lemon, 4 Tbsp extra virgin olive oil
Mix in the pistachios and feta until just combined.
1/2 cup pistachios, 3.5 oz feta cheese
Serve!
Notes
Herb Measurements
If you're using weight measurement for the herbs, note that the weight is before removing the stems - it's the usual size of supermarket herb packets so get a packet of each and you're good to go.
If you're using the cups measurement, the volume amount is after chopping.
You don't have to add the ingredients in any particular order - I just choose to hold back the pistachios and feta until after the salad is dressed, so that the pistachios don't soak up too much lemon juice directly and the feta doesn't get put through too much mixing which might make it break up too much.