Description
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
