Heyooo friends! Back with another recipe. Let me just tell you this salad has changed my life. No that is dramatic and I know it is, but I mean it. Usually, when I have a salad on my dinner plate I just feel like eh… I’d rather eat the other things on the plate because I don’t want to eat this salad. NO. That is not the case with this salad my friends. This salad is full of nutrients, grains, and protein. Some of you may have heard of the Jennifer Aniston salad… and yes this is that but a little spin-off. I have perfected this salad. I am obsessed with this salad. I eat this salad at least 3 times a week. Okay enough about the salad, but just please make it okay?

Ingredients 

1 cup of quinoa 

15 oz can chickpeas

1/2 red onion

10-15 cut-up cherry tomatoes

1 avocado 

1/2 cup of feta

3-4 cups of kale

Nuts of your choice – pistachios, sunflower seeds, cashews 

3-4 tablespoons of olive oil

Dressing

1 lemon

1/4 cups of olive oil

1 tablespoon of honey

Salt and pepper to taste

Additional:

Grilled Chicken

Directions 

1. First, watch my TikTok link below for a demonstration. 🙂 #justtryingtobetiktokfamous
2. Make your quinoa a few hours before assembling this salad. You want to make sure you also rinse your quinoa in a strainer before cooking it. You want the quinoa to be cold when you are putting all the ingredients together. I am simply so obsessed with this salad that when I make the quinoa I just make a ton and keep it in my fridge for later. If you’re lazy like me sometimes I even get the bagged quinoa that you just pop into the micro. Whatever floats your boat. 🙂
3. Next, take the bag of kale and rip the kale into small bite-sized pieces. I just like my kale to be small. You want to make sure there are no stems! Those are gross and you should not eat them.
4. Once all the kale is cut up nicely, add the olive oil to the bowl. You will want to massage the kale so every piece has oil on it. This should shrink your kale amount to about half of what you had before in your bowl.
5. Next, you will grab your can of chickpeas, and give those a rinse in the strainer as well. Add those to the bowl. 
6. Next, add in the cold quinoa that you made before making the salad. Trust me, I have added warm quinoa to this salad and it’s just not it. Just trust me. Put it in the freezer for ten minutes if you’ve messed up or something. 🙂 
7. Next add all your toppings: red onion, tomatoes, avocado, feta, and pistachios (I like cashews the best in this salad). The important thing about the avocado is I always like to make sure the avocado is perfect to eat because when you stir the avocado into the salad it kinda merges with the dressing and boy oh boy is it yummy that way. (merges the right word… Do you know what I mean) It is also great when you have chunks of avocado, but stir it up to where you can’t see them. Then every bite will just be a yummy goodness. 
8. Lastly, we are going to make the dressing! Add lemon juice, olive oil, honey, salt, and pepper into a small bowl. Use a spoon to stir for a few minutes. 
9. Toss the salad and enjoy! 

Just a little tip. You can double or triple this recipe and keep it in your fridge for around 3-4 days and it lasts! You’re welcome 🙂

@justicemartin_

THE BEST SALAD EVER YALL!!!! Full recipe is on my blog and I will add the link to the comments. Yall its life changing i promise 👩‍🍳🤍🥰#jenniferanistonsalad

♬ La vie en rose (Cover Edith Piaf) – 田东昱