The Jennifer Aniston Bulgur Salad
I’ve jumped on the internet bandwagon and finally made The Jennifer Aniston Bulgur Salad. The internet says some version of this salad was what Jennifer Aniston ate everyday while filming Friends. Naturally, I was curious and to no ones surprise it’s delicious and will most likely become a regular recipe for the summer.
The original recipe is by Nora Cooks and can be found here.
To make The Jennifer Aniston Bulgur Salad, you will need…
2 cups uncooked bulgur
4 cups water
2 cans chickpeas, drained and rinsed
1/2 red onion, diced
1 cup Italian parsley, chopped
2/3 cup mint, chopped
1/2 cup dill, chopped.
1 English cucumber, diced
8 ounce block feta cheese, crumbled
1 cup shelled pistachios
3 lemons, juiced
salt and pepper to taste
Heat bulgur and water in a medium-large pot. Once boiling, reduce heat, cover, and simmer for around 15 minutes, or until fully cooked. Remove from heat and fluff with a fork. Set aside and let cool completely.
In a large mixing bowl, add chickpeas, parsley, mint, dill, diced cucumber, crumbled feta, pistachios, and cooled bulgur. Coat with lemon juice. Mix well. Season with salt and pepper.
Store in a sealed container in the refrigerator for 4-5 days.
This recipe makes a large amount, perfect for meal prepping or a large party. Enjoy!
Prep Time- 10 minutes
Cook Time- 15 minutes
Total Time- 25 minutes+cooling time
- 2 cups uncooked bulgur
- 4 cups water
- 2 cans chickpeas, drained and rinsed
- 1/2 red onion, diced
- 1 cup Italian parsley, chopped
- 2/3 cup mint, chopped
- 1/2 cup dill, chopped
- 1 English cucumber, diced
- 8 ounce block feta cheese, crumbled
- 1 cup shelled pistachios
- 3 lemons, juiced
- salt and pepper to taste
- Heat bulgur and water in a medium-large pot. Once boiling, reduce heat, cover, and simmer for around 15 minutes, or until fully cooked. Remove from heat and fluff with a fork. Set aside and let cool completely.
- In a large mixing bowl, add chickpeas, parsley, mint, dill, diced cucumber, crumbled feta, pistachios, and cooled bulgur. Coat with lemon juice. Mix well. Season with salt and pepper.
- Store in a sealed container in the refrigerator for 4-5 days.