A warm, nourishing salad featuring roasted red peppers, crispy chickpeas, fluffy quinoa, and a spicy lemon vinaigrette. This cozy, protein-packed dish is satisfying, vibrant, and perfect for any time of year.
Why You’ll Love This Recipe
This roasted red pepper salad delivers an incredible balance of textures and flavors – tender quinoa, charred sweet peppers, golden crispy chickpeas, and a bright, spicy dressing. It’s rich in plant protein and fiber, making it both filling and energizing. The recipe comes together with simple, fresh ingredients and relies mostly on hands-off cooking time. Whether served warm for dinner or prepped ahead for weekday meals, it is reliably delicious and deeply comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup dry quinoa
8 mini red peppers, quartered, stems and seeds removed
1 small red onion, cut into wedges
1 can (15 oz) chickpeas, drained and rinsed
Olive oil (approximately 3–4 tablespoons for roasting)
Kosher salt, to taste
1/4 cup roughly minced fresh dill
1/4 cup roughly minced fresh parsley
Feta cheese, crumbled (optional)
Spicy Lemon Vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
1–2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic granules or 1 minced garlic clove
1/4 teaspoon cumin
Directions
Preheat the oven to 450°F and line a large baking sheet with parchment paper. Alternatively, use two medium trays.
Prepare the quinoa. Add 3/4 cup quinoa, 1 1/2 cups water, and a generous pinch of salt to a pot. Bring to a boil, then reduce heat to medium-low. Partially cover and cook for 10–12 minutes until all water is absorbed. Turn off the heat, cover fully, and let the quinoa steam for 10 minutes.
Roast the vegetables and chickpeas. Spread the peppers, red onion, and chickpeas onto the prepared tray(s). Drizzle generously with olive oil and season with salt. Keep ingredients separate on the tray if you wish. Roast for 25–30 minutes until the peppers and onion are lightly charred and the chickpeas are crisp and golden.
Make the vinaigrette. In a jar or bowl, whisk together olive oil, lemon juice, honey, salt, cayenne, garlic, and cumin. Adjust seasoning to taste.
Assemble the salad. Add the cooked quinoa to a large serving bowl. Top with the roasted peppers, onion, crispy chickpeas, dill, and parsley. Drizzle with half the dressing and toss. Add more dressing and salt to taste. Serve warm.
Servings and timing
This recipe serves 4 people.
Total time: About 45 minutes
Preparation time: 10 minutes
Cooking time: 35 minutes
Variations
Add grilled chicken or baked tofu to increase the protein.
Swap quinoa for couscous, farro, or brown rice for a different grain base.
Replace mini peppers with regular red bell peppers if needed.
Add roasted zucchini or eggplant for a fuller roasted vegetable salad.
For a dairy-free version, omit the feta or use a plant-based alternative.
Increase heat by adding extra cayenne or a pinch of chili flakes.
Storage/Reheating
Store the salad (without herbs and dressing mixed in) in an airtight container in the refrigerator for up to 4 days. Keep the dressing in a separate jar. Chickpeas stay crispiest when stored in a loosely covered container at room temperature.
To reheat, warm the quinoa and roasted vegetables on a parchment-lined baking sheet at 400°F for about 10 minutes. Add herbs and dressing only after reheating for best freshness.
FAQs
How do I keep the chickpeas crispy?
Roast them thoroughly and store them in a breathable container at room temperature. Re-crisp in a hot oven for a few minutes if needed.
Can I make this salad ahead of time?
Yes. Store components separately and assemble just before serving for the best texture.
Can I serve this salad cold?
Absolutely. It tastes great warm or chilled, though warming enhances the roasted flavors.
Can I use canned roasted red peppers?
Yes, but fresh roasted mini peppers give the best flavor and texture.
How do I make the salad vegan?
Simply omit the feta or use a dairy-free alternative.
Can I substitute the honey?
You can use maple syrup for a slightly different sweetness.
What can I use instead of quinoa?
Couscous, bulgur, brown rice, or farro are excellent swaps.
How do I prevent the quinoa from becoming mushy?
Use the 1:2 quinoa-to-water ratio and allow it to steam covered after cooking.
Can I add more vegetables?
Yes, roasted zucchini, tomatoes, cauliflower, or carrots work well.
Is this salad good for meal prep?
Very. Store ingredients separately, and it will hold up well for several days.
Conclusion
This roasted red pepper salad is a comforting, nutrient-dense dish that pairs tender grains, vibrant roasted vegetables, and crispy chickpeas with a bright, spicy dressing. Easy to prepare, ideal for meal prep, and endlessly adaptable, it’s a satisfying option for both quick weeknight meals and wholesome lunches. Enjoy it warm for the best flavor and texture.
A warm, protein-packed roasted red pepper salad featuring quinoa, crispy chickpeas, fresh herbs, and a spicy lemon vinaigrette. It’s hearty, flavorful, and perfect for meal prep or a satisfying weeknight dinner.
Ingredients
3/4 cup dry quinoa
8 mini red peppers, quartered, stems and seeds removed
1 small red onion, cut into wedges
1 can (15 oz) chickpeas, drained and rinsed
3–4 tbsp olive oil (for roasting)
Kosher salt, to taste
1/4 cup roughly minced fresh dill
1/4 cup roughly minced fresh parsley
Feta cheese, crumbled (optional)
Spicy Lemon Vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
1–2 tbsp honey
1/4 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp garlic granules or 1 minced garlic clove
1/4 tsp cumin
Instructions
Preheat the oven to 450°F and line a large baking sheet with parchment paper (or use two medium trays).
Rinse the quinoa under cold water. In a pot, combine 3/4 cup quinoa, 1 1/2 cups water, and a pinch of salt. Bring to a boil, then reduce to medium-low, partially cover, and cook for 10–12 minutes. Turn off heat and let steam, covered, for 10 minutes.
Spread red peppers, red onion, and chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25–30 minutes until lightly charred and chickpeas are crispy.
Meanwhile, prepare the vinaigrette by whisking together olive oil, lemon juice, honey, salt, cayenne, garlic, and cumin in a bowl or jar. Taste and adjust seasoning.
In a large serving bowl, combine the cooked quinoa with roasted vegetables and chickpeas. Add dill and parsley.
Drizzle half the vinaigrette over the salad and toss gently. Add more dressing and salt to taste. Top with feta cheese if using. Serve warm.
Notes
Store components separately for best texture during meal prep.
Omit feta for a vegan version.
Maple syrup can be used instead of honey in the vinaigrette.
Use regular red bell peppers if mini peppers are unavailable.
Chickpeas can be re-crisped in the oven if needed.
