Description
A delightful mix of flavors and textures, this Roasted Red Pepper Salad features smoky roasted peppers, hearty chickpeas, and fresh herbs, making it a nutritious light lunch or colorful side dish.
Ingredients
Scale
- 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
Instructions
- Preheat your oven and line two medium trays with parchment paper.
- 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 heat to medium-low, and partially cover the pot. Cook for 10-12 minutes until water is absorbed. Turn off heat, cover pot, and let sit for 10 minutes.
- 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.
- Prepare the dressing by adding all dressing ingredients into a large jar and whisking well. Adjust salt and honey to taste.
- 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!
Notes
This salad pairs well with grilled meats or can stand alone as a light meal. Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg