If you make one salad this summer, it must be this one. Refreshing, delicious, and so satisfying. 

Time to read: 3 mins | Time to make: 5 minutes + 20 cook time | Yields: 2-3 servings

This salad got to me through a trend called: "The Jennifer Aniston Salad." I like healthy trends and was curious to jump on this one; it is worth all the hype. It turns out that someone made up that Jennifer ate this particular salad every day during Friends, but that does not matter. We found our go-to summer lunch. 

Method

Notes

RICE: The original recipe calls for bulgur. I had brown rice on hand, and it worked perfectly. I think farro and quinoa would work great as well.

WALNUTS: The original recipe calls for pistachios. I had walnuts on hand, plus I learned that they are the healthiest nuts, so why not make this substitution?

CHICKPEAS: Here are the instructions if you want to cook chickpeas from scratch.

FETA: I have not tried plant-based alternatives. If you want to make this salad vegan, try adding avocado instead of feta and maybe lime juice instead of lemon.

LEMON JUICE: It depends on how juicy your lemon is and your taste preference - I used almost one whole lemon because I find it more refreshing.

Nutrition facts, per 1/3 of salad:

Energy: 416kcal | Carbs: 28 g | Protein: 12 g | Fat: 30 g