Roasted Red Pepper Salad
A colorful, protein-rich roasted red pepper salad with quinoa, crispy chickpeas, fresh herbs, and a tangy lemon vinaigrette. Packed with plant-based protein, fiber, and healthy fats, this salad is warm, satisfying, and perfect for quick weeknight meals or make-ahead lunches.
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.
