My Absolutely Favorite Summertime Salad!

Here is my take on the famous Jennifer Aniston Salad. 🥰 I love this salad because of all of the fresh crunchie ingredients, bright flavors, and high protein content. This is a perfect salad for plant-based eating! 😁🥒🍋 *secret ingredient alert*

Ingredients:

• One 15 oz can of chickpeas (protein)

• 6 Persian cucumbers

• One lemon

• ¼ white or Vidalia onion

• *1 cup of frozen peas (protein)*

• 6 oz of organic, pasture-raised feta cheese (protein/fat)

• Italian flat-leaf parsley

• 1 cup of quinoa makes about 3 cups when cooked (protein)

• EVOO

• Pepper to taste

• *½ avocado (fat)*

• Large bowl

Preparation

• Follow the directions on the container to cook the quinoa; a rice cooker works great!

• Rinse the chickpeas and frozen peas in cold water and set aside to drain.

  
  

In Da Bowl:

• Slice the cucumbers lengthwise and scrape out the seeds with a spoon. Then, slice lengthwise down each half and cut into small cubes.

• Finely chop the onion.

• Rough chop the parsley

• Crumble the feta with your fingers

• Add the chickpeas and green peas

• Once cool, add the quinoa

In a small separate container with a lid:

• Add the juice of one lemon

• Add equal part of EVOO

• Pepper to taste

• Shake it like a Polaroid picture! 😜

Pour the lemon/EVOO dressing over the ingredients in the bowl and mix well with a large spoon. Refrigerate in a large container; it should last about a week!

In a bowl:

Scoop about 1 cup of the salad and add the fresh avocado. I add fresh avocado each time I serve this salad so the avocado doesn’t turn grey.

Voila! This is perfect for meal prepping or batching, as this will last about a week for one person! 🥳

Bottom Line

This delicious, crunchy, bright, protein-packed salad has always been a huge hit in my house! Enjoy! 😁

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Feedback!

Did you try it? Please Let me know what you think! I’d love to hear your ideas! If you have a healthy plant-based recipe you would like to share, please send me an email!