Jennifer Aniston Salad

• 2 cup cooked quinoa
• 15 oz chickpeas (one can, drained and rinsed)
• 1 English cucumber (diced)
• 1 small red onion (finely diced)
• ½ bunch fresh parsley (finely chopped)
• ½ bunch fresh mint leaves (leaves picked and finely chopped)
• ¼ bunch fresh dill (minced)
• ½ cup roasted and shelled pistachios (chopped)
• 1 cup crumbled feta cheese
• Kosher salt and pepper (to taste)
• zest and juice of 1 lemon
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• ¼ cup olive oil
• Kosher salt and pepper (to taste)

Instructions

1. Cook the quinoa and chop all the salad ingredients.
2. To a large bowl, add the 2 cups cooked quinoa, 15 ounces chickpeas, 1 English cucumber (chopped), 1 small red onion (diced), and finely chopped fresh herbs (1/2 bunch fresh parsley, 1/2 bunch fresh mint leaves, and 1/4 bunch fresh dill)
3. To a small jar, add all the dressing ingredients and shake to emulsify. (zest and juice of 1 lemon, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1/4 cup olive oil, and Kosher salt and pepper)
4. Drizzle the salad with the dressing and toss to combine.
5. Top with the 1/2 cup roasted and shelled pistachios and 1 cup crumbled feta cheese and season with more Kosher salt and pepper if needed.