This vegan version of the famous Jennifer Aniston salad is filling and fresh, with protein-packed quinoa and chickpeas, crunchy veggies, lots of herbs, and a bright lemon dressing to bring it all together. Bonus: It’s amazing for meal prep!
Somehow, there are multiple Jennifer Aniston salads floating around the internet. One version is a Cobb salad, which the ladies of Friends ate for lunch every single day during filming. (Here’s my own Cobb salad recipe for a vegan version!) Then there’s THIS recipe, which Jennifer Aniston shared when she took over the Living Proof Instagram account for a day—and it’s the one that went viral on TikTok a few years later. I absolutely love it and because it tastes even better after a day or two in the fridge, I’ll make it on a Sunday night and have it for lunch for the next few days.
Why You’ll Want to Make THIS Version of the Jennifer Aniston Salad
Here’s what makes this Jennifer Aniston salad a hit:
- Easily vegan . You only need to swap the feta for vegan feta, so there’s no need for a bunch of different plant-based substitutes here. (And if you want, you can omit the feta altogether and this salad will still be tasty!)
- Full of texture . You’ve got crunchy pistachios, crisp veggies, the creamy feta—it all comes together to create a fabulous combination of textures in this salad.
- Bright, fresh flavours . You know how sometimes a recipe just tastes healthy in the best kind of way? That’s this salad! It doesn’t taste like the kind of healthy food that’s a chore to eat, but the lemon and herbs and veggies are a delicious way to nourish your body.
Notes on Ingredients
The ingredients for this salad are simple and wholesome. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Quinoa – Here’s how to cook quinoa . Bulgur can also be used if you prefer.
- Chickpeas – Feel free to sub a different kind of bean, like cannellini or even black beans.
- Vegetables – Diced cucumber and red onion, finely diced.
- Herbs – Fresh parsley and mint give the Jennifer Aniston salad tabbouleh vibes.
- Vegan feta cheese – I love this vegan feta recipe.
- Pistachios – Almonds would also be delicious.
For the Dressing:
- Olive oil
- Lemon juice – Use fresh lemon juice for the best flavour.
- Maple syrup – Agave also works.
- Garlic – The flavour of the garlic will mellow thanks to the acid in the lemon juice.
- Salt and black pepper
How to Make the Jennifer Aniston Salad (Vegan Style!)
The recipe card at the bottom of the page has the full instructions for you, but here’s a brief overview so you know what’s involved!
Whisk together dressing in bowl.
- Prepare the dressing . Whisk all of the dressing ingredients together in a small bowl.
- Assemble the salad . Combine the cooked quinoa, chickpeas, vegetables, herbs, vegan feta, and pistachios in a large bowl.
Pour dressing into salad.
- Dress the salad . Pour the dressing into the bowl and toss to coat.
- Chill and serve . Refrigerate the salad for 15-20 minutes to allow the flavors to meld before serving.
Tips and Variations
- Make sure the quinoa isn’t soggy . It should be light and fluffy, not mushy. If your quinoa is soggy, keep cooking it uncovered until the liquid evaporates.
- Switch up the vegetables . Like most salad recipes, this one’s versatile. Add cherry tomatoes, swap the fresh veggies for roasted ones (asparagus in the spring and Brussels sprouts in the fall would be amazing), etc.
- Make it nut-free . If you’re allergic to nuts, you can replace the pistachios with sunflower seeds or pumpkin seeds (AKA pepitas) for a similar texture and flavour.
Serving Suggestions
The Mediterranean flavours in this salad would make it an excellent pairing for Crispy Homemade Falafel , Vegan Tempeh Gyros , or Vegan Kofta . You could also serve it as a snack with Homemade Pita Chips to scoop it up.
How to Store
Store the Jennifer Aniston salad in an airtight container in the refrigerator for 3 to 4 days. Before serving, give it a quick toss to redistribute the dressing and ingredients. You can freshen it up with a squeeze of lemon juice or a drizzle of good olive oil if needed.
More Vegan Salad Ideas
- Tofu Egg Salad
- Fattoush Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
- Greek Cucumber Salad
Ingredients
- 1 cup cooked quinoa , or bulgur, if preferred, 185 g cooked
- 1 cup canned chickpeas , rinsed and drained, 165 g
- 1 cup diced cucumber , 150 g
- ½ cup red onion , finely diced, 75 g
- ¼ cup fresh parsley , chopped, 15 g
- ¼ cup fresh mint , chopped, 10 g
- ½ cup vegan feta cheese , crumbled, 75 g
- ⅓ cup pistachios , roughly chopped, 40 g
For the Dressing:
- 3 tablespoons olive oil , 45 ml
- 2 tablespoons lemon juice , 30 ml
- ½ tablespoon maple syrup , 7.5 ml
- 1 clove garlic , minced
- ½ teaspoon salt , 3 g
- ¼ teaspoon black pepper , ~ 0.5 g
Instructions
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, garlic, salt, and black pepper.
- In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, vegan feta and pistachios.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Jennifer Aniston Salad
Ingredients
- 1 cup cooked quinoa or bulgur, if preferred, 185 g cooked
- 1 cup canned chickpeas rinsed and drained, 165 g
- 1 cup diced cucumber 150 g
- ½ cup red onion finely diced, 75 g
- ¼ cup fresh parsley chopped, 15 g
- ¼ cup fresh mint chopped, 10 g
- ½ cup vegan feta cheese crumbled, 75 g
- ⅓ cup pistachios roughly chopped, 40 g
For the Dressing:
- 3 tablespoons olive oil 45 ml
- 2 tablespoons lemon juice 30 ml
- ½ tablespoon maple syrup 7.5 ml
- 1 clove garlic minced
- ½ teaspoon salt 3 g
- ¼ teaspoon black pepper ~ 0.5 g
Instructions
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, garlic, salt, and black pepper.
- In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, vegan feta and pistachios.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Nutrition
Jennifer Aniston Salad https://jessicainthekitchen.com/jennifer-aniston-salad/ February 17, 2025
These fluffy banana pancakes are truly the best way to start your day! A short list of ingredients and quick cooking time makes them doable for a weekday—or make a batch on the weekend and freeze them for later!
While I’ve always loved banana pancakes (and vegan pancakes in general!), I’ve come to appreciate them even more now that I’m a mom. Oatmeal can be a mess, cereal is perfect for throwing onto the floor, but pancakes? They’re a total toddler favourite AND the potential for disaster is very low. Of course, in addition to being kid-friendly, these banana pancakes will make a believer out of you too. They’re light, fluffy, and full of banana flavour!
Why I Am ALL About These Banana Pancakes
Here’s why I’ve been making these vegan banana pancakes again and again (and again) lately.
- So thick and fluffy . Just look at the photos! These banana pancakes are incredibly light, fluffy, and thick—exactly what you want in a pancake. You don’t even need eggs or a vegan egg substitute to get this fantastic texture!
- Easy to make . With a short and sweet list of ingredients, an easy process, and a quick cooking time, these pancakes are perfect for busy mornings or lazy weekends.
- Customisable . Add your favourite toppings and mix-ins to make this recipe your own!
Notes on Ingredients
Most of the ingredients you’ll need are probably things you already have on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mashed banana – A few small lumps are fine, but it should be mostly smooth.
- Flour – You can swap in a 1:1 gluten-free flour to make these banana pancakes gluten-free.
- Baking powder
- Cinnamon
- Sea salt
- Plant-based milk – Any kind you like is fine as long as it’s unsweetened and unflavoured.
- Light brown sugar – Or coconut sugar for a less processed option.
- Vanilla extract
- Melted coconut oil – Or use avocado or another neutral-flavoured oil.
How to Make Banana Pancakes
You’ll find the printable recipe card and full instructions for these banana pancakes at the bottom of the page. This is only a short overview so you have visuals of the process!
Mix the wet ingredients.
- Mix the wet ingredients . Whisk the mashed bananas, plant milk, sugar, vanilla, and oil until combined.
- Combine the dry ingredients . Whisk together the flour, baking powder, cinnamon, and salt in another bowl.
- Finish the batter . Stir the dry ingredients into the wet ingredients just until combined.
Add the batter to the skillet.
- Preheat the pan . Heat a skillet or griddle over medium heat, then grease it with oil or butter.
- Cook the pancakes . Add 1/4 cup of batter to the pan for each pancake. Cook for 2 to 3 minutes, then flip and cook the other side for 1 to 2 minutes more.
- Serve . Plate the pancakes and serve with your favourite toppings.
Tips for Success
There’s not much to making these banana pancakes, but these additional pointers will help make sure they turn out perfect.
- Keep them warm . To keep the first few pancakes as warm and toasty as the last few, place the pancakes on a baking sheet in a 200ºF oven after you’ve finished cooking them.
- Don’t overmix . To ensure fluffy pancakes, be sure to only mix the batter until just combined. Overmixing can result in dense and tough pancakes.
- Adjust the heat on the stove if needed . If your pancakes are cooking too quickly or burning on the outside before the inside is set, lower the heat on the stove. It’s common for this to happen once you’ve made a few batches and the pan is quite hot.
Variations
- Add chocolate chips . I like using mini chocolate chips if I’m mixing them into the batter. If I use regular size chocolate chips, I drop them onto the pancakes right after adding the batter to the pan to make sure they’re evenly distributed.
- Fruit . You can fold blueberries, strawberries, or even raspberries into the batter for added flavour and texture.
- Nuts . Chopped nuts like walnuts or pecans also make a great addition to these banana pancakes.
Serving Suggestions
Aside from all the standard toppings — vegan butter , maple syrup, coconut whipped cream , fresh fruit — these banana pancakes are also delicious with a drizzle of peanut butter (you can warm it in the microwave a bit so it can be drizzled). A side of tempeh bacon is perfect too!
How to Store and Reheat Leftovers
- Refrigerator : Leftover banana pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze the pancakes on a parchment-lined baking sheet until they’re solid, then transfer them to a freezer bag or container. Freeze for up to 3 months.
- To reheat : These banana pancakes can be warmed up directly from frozen and only need an extra minute or two of cooking time. Heat them in the microwave, your toaster oven, a regular oven at 350ºF, or in a skillet set over medium heat on the stovetop.
More Pancake Recipes
- Apple Pie Pancakes
- Buckwheat Pancakes
- Protein Pancakes Recipe
- Silver Dollar Pancakes
- Pumpkin Pancakes
Ingredients
- 1 ripe banana , medium-sized, mashed, 120 g
- 1 cup flour , 120 g
- ½ tablespoon baking powder , 7 g
- ½ teaspoon cinnamon , 2.8 g
- ¼ teaspoon sea salt , 1.5 g
- ½ cup + 1 tablespoon plant-based milk , 135 ml
- 1 tablespoons light brown sugar or coconut sugar , 12 g
- 1 teaspoon vanilla extract , 5 ml
- 2 tablespoons melted coconut oil* , 30 ml
Instructions
- Whisk together the mashed banana, plant based milk, sugar, vanilla extract, and oil in a mixing bowl.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or vegan butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Stack the pancakes and serve with toppings like maple syrup, fresh fruit, vegan whipped cream, etc.
Notes
- *Use avocado or other neutral-flavoured oil if you don’t like coconut.
- Refrigerator : Leftover banana pancakes can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze the pancakes on a parchment-lined baking sheet until they’re solid, then transfer them to a freezer bag or container. Freeze for up to 3 months.
- To reheat : These banana pancakes can be warmed up directly from frozen and only need an extra minute or two of cooking time. Heat them in the microwave, your toaster oven, a regular oven at 350ºF, or in a skillet set over medium heat on the stovetop.
