Roasted Red Pepper Salad

Why Make This Recipe

Roasted Red Pepper Salad is a delightful mix of flavors and textures. It’s great for a light lunch or a colorful side dish at dinner. With the smoky taste of roasted peppers, hearty chickpeas, and fresh herbs, this salad is not only tasty but also packed with nutrients. Plus, it’s simple to make!

How to Make Roasted Red Pepper Salad

Ingredients:

• 3/4 cup dry quinoa
• 8 mini red peppers, quartered, stems and seeds removed
• 1 small red onion, cut into wedges
• 1 can chickpeas, drained and rinsed
• Olive oil
• Kosher salt
• 1/4 cup roughly minced dill
• 1/4 cup roughly minced parsley
• Feta cheese (if not vegan)
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1-2 tbsp honey
• 1/4 tsp kosher salt, plus more as needed
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic granules or 1 garlic clove, minced
• 1/4 tsp cumin

Directions:

1. Preheat your oven and line two medium trays with parchment paper.
2. For fluffy quinoa, use a 1:2 ratio of quinoa to water. For 3/4 cup of quinoa, use 1 1/2 cups of water and a large pinch of salt. Bring the water to a boil, reduce the heat to medium-low, and partially cover the pot. Cook for 10-12 minutes until the water is absorbed. Turn off the heat, cover the pot, and let it sit for 10 minutes. This helps steam the quinoa.
3. While the quinoa cooks, add the peppers, onion, and chickpeas to the trays. Drizzle with olive oil and salt, then toss to combine. Keep the vegetables and chickpeas separate on the tray to remove the peppers if necessary. Roast for 25-30 minutes until the peppers are slightly charred and the chickpeas are golden and crisp.
4. Prepare the dressing by adding all dressing ingredients into a large jar and whisking well. Adjust salt and honey to taste. Use 1 tbsp of honey for less sweetness, or 2 tbsp for a sweeter dressing.
5. Once the quinoa and veggies are done, assemble the salad in a large bowl. Add the quinoa, roasted veggies, chickpeas, dill, and parsley. Pour on half the dressing and toss to combine. Taste and add more dressing and salt if needed. Serve immediately while warm!

How to Serve Roasted Red Pepper Salad

This salad can be served warm or at room temperature. It pairs well with grilled meats or can stand alone as a light meal. Top with crumbled feta cheese for extra flavor if desired.

How to Store Roasted Red Pepper Salad

Store any leftovers in an airtight container in the fridge. It will stay fresh for about 2-3 days. The flavors may meld more over time, which can enhance the taste. However, if you added dressing, it’s best to keep it separate when storing to prevent sogginess.

Tips to Make Roasted Red Pepper Salad

• Use fresh herbs for the best flavor.
• Feel free to adjust the vegetables based on what you have on hand.
• Add grilled chicken or tofu for extra protein if desired.
• To save time, you can cook the quinoa in advance.

Variation

If you’re looking for a twist, try adding different vegetables like zucchini or eggplant. You can also substitute the chickpeas with lentils for a different texture.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the vegetables and quinoa in advance. Just mix them together and add the dressing when you’re ready to serve.

2. Is this salad vegan?

You can make it vegan by omitting the feta cheese or using a vegan cheese alternative.

3. Can I use regular bell peppers instead of mini red peppers?

Yes, regular bell peppers work well too! Just cut them into similar sized pieces for even roasting.