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Jennifer Aniston salad made with bulgur, vegan feta, chickpeas, parsley, mint, cucumbers, tahini dressing, pistachios, red onions

Jennifer Aniston Salad with Tahini Dressing

Shana Thomas
Make this vegan Jennifer Aniston salad with bulgur, pistachios, vegan feta, chickpeas, fresh mint & parsley, cucumbers, red onions, and cucumbers. Drizzle tahini dressing on top for more depth of flavor.
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Course Lunch, Main Course, Salad
Cuisine American, Mediterranean
Servings 2
Calories 420 kcal


Jennifer Aniston Salad

  • 1 cup bulgur finely cooked
  • 1 cucumber finely chopped
  • 1 15oz can of garbanzo beans drained & rinsed
  • 2 small handfuls of pistachios roughly chopped
  • 1 handful of fresh mint & parsley finely chopped
  • pinch of salt for the bulgur
  • Vegan Feta to taste (optional)
  • salt & black pepper (to taste) for the salad

Tahini Dressing

  • 2 tbsp tahini
  • juice of 1 lime plus more, if needed
  • 1 tsp smooth dijon mustard
  • 1 tsp maple syrup or honey
  • pinch of salt


  • Make the bulgur: Add one cup of bulgur, 2 cups of water, and a pinch of kosher salt to a saucepan. Bring to a boil, then cover and cook over low heat until tender, about 12 minutes, or until the liquid absorbs. Remove from heat and let stand, covered 10 minutes. Fluff with a fork.
  • Make the tahini dressing: Add tahini, salt, lime juice, maple syrup, and dijon mustard in a small bowl and use a fork to whisk together until smooth & pourable.
  • Assemble bulgur salad: To a large bowl add the cooled bulgur, cucumbers, pistachios, mint, parsley, vegan feta, red onions, and chickpeas. Drizzle generously with tahini dressing & toss to combine. Add salt & black pepper to taste.



  • You can sub tahini dressing with lemon juice, salt, and black pepper. 
  • Switch up the herbs, nuts, grains, and cheese based on your preference. 
  • This salad will last up to 5 days in the fridge. 
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