This vibrant roasted red pepper salad is a delicious, nutrient-packed meal that combines fluffy quinoa, crispy chickpeas, and tender roasted peppers with a zesty lemon dressing.
High in plant-based protein and fiber, and rich in healthy fats, it’s a wholesome, satisfying choice for lunch or dinner.
Quick to prepare and full of flavor, it’s perfect for easy everyday cooking or meal prep.
Roasted Red Pepper Salad
Equipment
- 1 medium pot for quinoa
- 1 large baking sheet or 2 medium sheets
- Parchment Paper
- 1 large mixing bowl
- 1 jar or small bowl for dressing
Ingredients
For the Salad:
- ¾ cup dry quinoa
- 8 mini red peppers quartered, seeds removed
- 1 small red onion cut into wedges
- 1 can chickpeas drained and rinsed
- 2 –3 tbsp olive oil
- ¼ tsp kosher salt plus more as needed
- ¼ cup fresh dill roughly chopped
- ¼ cup fresh parsley roughly chopped
- ¼ cup feta cheese optional, omit for vegan
For the Spicy Lemon Vinaigrette:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 –2 tbsp honey or maple syrup for vegan
- ¼ tsp kosher salt
- ¼ tsp cayenne pepper
- ¼ tsp garlic granules or 1 small garlic clove minced
- ¼ tsp ground cumin
Instructions
- Prepare Your Quinoa Base: Cooking the Quinoa: Start by rinsing ¾ cup of dry quinoa under cold water using a fine-mesh sieve. This helps remove any natural bitterness and ensures a light, fluffy texture. In a medium pot, combine the rinsed quinoa with 1½ cups of water and a generous pinch of kosher salt. Place the pot on the stove over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to medium-low and cover the pot partially with a lid. Allow the quinoa to simmer undisturbed for 10–12 minutes, letting it absorb all the water. After the water is fully absorbed, turn off the heat, fully cover the pot, and let it sit for 10 minutes. This resting period lets the quinoa steam and become perfectly tender, avoiding mushiness.
- Prepare Your Vegetables and Chickpeas: Prepping the Veggies: While the quinoa cooks, preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper—or use two medium sheets if you prefer more space. Quarter 8 mini red peppers and remove their stems and seeds. Cut 1 small red onion into wedges. Open and rinse a can of chickpeas, then pat them dry with a kitchen towel to help them crisp up in the oven. Seasoning and Arranging: Place the peppers, onions, and chickpeas on the baking sheet(s) in separate sections. Drizzle generously with 2–3 tablespoons of olive oil and sprinkle ¼ teaspoon of kosher salt over the vegetables and chickpeas. Toss each component lightly to coat them evenly with oil and salt. Keeping them separate helps prevent the delicate peppers from overcooking while the chickpeas roast to a golden crisp.
- Roast to Perfection: Roasting: Slide the baking sheet(s) into the preheated oven. Roast the chickpeas, peppers, and onions for 25–30 minutes, stirring or shaking the tray halfway through to ensure even browning. You want the chickpeas to turn golden brown and crispy, while the peppers and onions develop slight char marks and soften beautifully. Keep an eye on the peppers—they may finish slightly before the chickpeas, in which case you can remove them early to prevent burning. The roasting process intensifies the flavors, creating a sweet, caramelized finish on the vegetables while adding crunch to the chickpeas.
- Prepare the Spicy Lemon Vinaigrette: Mixing the Dressing: While the quinoa and vegetables roast, prepare the zesty dressing. In a small jar or bowl, combine ¼ cup olive oil, ¼ cup fresh lemon juice, 1–2 tablespoons honey (or maple syrup for a vegan option), ¼ teaspoon kosher salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic granules (or 1 minced garlic clove), and ¼ teaspoon ground cumin. Whisk vigorously until the mixture is smooth and emulsified. Taste and adjust sweetness or saltiness as desired. This dressing adds a bright, tangy kick to the salad while complementing the roasted flavors.
- Chop Fresh Herbs: Herb Prep: While everything cooks, roughly chop ¼ cup each of fresh dill and fresh parsley. These herbs will add a fresh, aromatic lift to the roasted vegetables and quinoa, balancing the richness of the chickpeas and the tang of the dressing. Keep them ready to mix into the salad once the roasted ingredients are done.
- Assemble the Salad: Combining Ingredients: Once the quinoa has rested and fluffed, transfer it into a large serving bowl. Carefully add the roasted peppers, onions, and chickpeas on top. Sprinkle in the chopped dill and parsley, allowing their freshness to shine. Pour half of the prepared lemon vinaigrette over the mixture and toss gently, ensuring everything is evenly coated without crushing the delicate roasted peppers. Taste and add more dressing or salt as needed to suit your preference.
- Serve Warm and Enjoy: Serving: Serve the salad immediately while the roasted vegetables are still warm. Optionally, sprinkle ¼ cup of crumbled feta on top for added creaminess, or leave it out for a fully plant-based meal. This salad is satisfying, colorful, and packed with protein, fiber, and healthy fats—perfect for a quick weeknight dinner, meal prep, or a nourishing lunch.
Notes
- Quinoa Tip: Rinse quinoa thoroughly before cooking to remove its natural bitterness. Allowing it to steam after cooking ensures fluffy, separate grains rather than a mushy texture.
- Roasting Veggies: Keep the peppers and onions separate from chickpeas while roasting to avoid overcooking delicate vegetables. Use parchment paper for easy cleanup and even roasting.
- Chickpeas: Pat chickpeas dry before roasting to maximize crispiness. Toss them with a little olive oil and salt for best results.
- Dressing Balance: Adjust the honey or lemon juice to taste. A sweeter dressing softens the spiciness, while more lemon juice adds tang and brightness.
- Herbs: Fresh herbs are key to brightness and freshness; add them just before serving to maintain their flavor and color.
Chef’s Secrets For Perfect Salad
Achieving the perfect roasted red pepper salad is all about layering flavors and textures.
The key is roasting each ingredient properly peppers and onions until lightly charred for sweetness, and chickpeas until golden and crispy for crunch.
Fluffing the quinoa after cooking and letting it steam ensures a tender base without excess moisture.
Using fresh herbs like dill and parsley adds a fragrant, bright contrast that elevates the entire dish.
Finally, the dressing should balance acidity, sweetness, and spice—taste and adjust as you go to suit your personal preference.
A small pinch of cayenne pepper in the vinaigrette adds subtle heat without overpowering the roasted vegetables.
Serving Suggestions To Impress Guests
This roasted red pepper salad shines as a main or side.
Serve it warm alongside grilled proteins such as salmon, chicken, or tofu for a complete meal.
For a lighter option, pair it with pita bread or whole-grain crackers.
Garnish with crumbled feta or toasted nuts for added texture.
The salad also works beautifully in meal prep containers—simply store the dressing separately and add just before eating to maintain crispness and freshness.
Its vibrant colors make it visually appealing for entertaining, brunches, or packed lunches.
Storage Tips For Longevity
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Keep the dressing separate to prevent the roasted vegetables and quinoa from becoming soggy.
Chickpeas can be reheated in the oven at 375°F for 5–7 minutes to restore crispiness.
Quinoa and roasted vegetables can also be gently reheated in a skillet over low heat or in the microwave, though tossing in a bit of olive oil helps retain moisture and flavor.
For longer storage, you can freeze roasted chickpeas separately and re-crisp them in the oven before adding to the salad.
Frequently Asked Questions
1. Can I make this salad vegan?
Absolutely! Simply omit the feta cheese and replace honey in the dressing with maple syrup or agave. The salad will remain protein-rich, flavorful, and satisfying.
2. Can I use different vegetables?
Yes. You can swap mini red peppers for yellow or orange peppers, zucchini, or cherry tomatoes. Roasting time may vary depending on the vegetable’s water content.
3. How can I make the chickpeas extra crispy?
Pat them dry thoroughly and roast them separately from the vegetables. A light coating of olive oil and a little extra salt helps them turn golden and crunchy.
4. Can I prepare this salad in advance?
Yes. Roast the vegetables and cook the quinoa ahead of time, then store in the fridge. Keep the dressing separate and add it just before serving to maintain texture and freshness.
5. How do I adjust the dressing flavor?
Taste as you whisk. For a tangier dressing, add more lemon juice; for sweetness, add extra honey or maple syrup. A pinch of cayenne or smoked paprika can add subtle heat and depth.
