Description
Smoky, vibrant, and zesty! This Roasted Red Pepper Salad transforms everyday ingredients into an explosion of flavor. With roasted mini peppers, tender quinoa, crisp chickpeas, and a bold lemon vinaigrette, this versatile dish works as a hearty main or a colorful side. It’s an easy, healthy, and utterly satisfying salad perfect warm or chilled for any occasion.
Ingredients
Scale
For the Salad:
- 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 (for roasting and dressing)
- Kosher salt (to taste)
- 1/4 cup fresh dill, roughly minced
- 1/4 cup fresh parsley, roughly minced
- Feta cheese (optional, for topping)
For the Spicy Lemon Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1–2 tbsp honey
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic granules or minced garlic
- 1/4 tsp cumin
- 1/4 tsp kosher salt (plus more to taste)
Instructions
- Cook Quinoa:
Rinse quinoa and combine with water (1:2 ratio) in a pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes until water is absorbed. Cover and let rest for 10 minutes. - Preheat Oven:
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. - Roast Veggies & Chickpeas:
Toss red peppers, onion wedges, and chickpeas with olive oil and a sprinkle of kosher salt. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway. - Make the Dressing:
In a bowl or jar, whisk together olive oil, lemon juice, honey, cayenne, garlic, cumin, and salt. Adjust to taste. - Assemble the Salad:
In a large bowl, combine the cooked quinoa, roasted veggies, chickpeas, dill, and parsley. Add half of the dressing and toss gently. Add more dressing to taste. - Serve and Garnish:
Serve warm or chilled. Top with crumbled feta if desired. Garnish with extra fresh herbs for a fresh finish.
Notes
- Let quinoa rest after cooking to achieve a fluffy texture.
- For meal prep, store salad and dressing separately.
- Add grilled chicken, tofu, or avocado for a more filling meal.
- For extra crunch, toss in some toasted nuts or seeds.
- This salad is naturally gluten-free, vegan-friendly (if feta is omitted), and easily customizable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Boiling, Tossing
- Cuisine: Mediterranean-Inspired, Fusion
Nutrition
- Calories: ~270 kcal
- Sugar: ~5g
- Sodium: ~310mg
- Fat: ~14g
- Saturated Fat: ~2g
- Unsaturated Fat: ~11g
- Trans Fat: ~0g
- Carbohydrates: ~28g
- Fiber: ~6g
- Protein: ~8g
- Cholesterol: ~0mg
Keywords: Roasted Red Pepper Salad, Quinoa Salad, Vegan Salad, Gluten-Free Salad, Healthy Roasted Salad, Mediterranean Salad, Chickpea Quinoa Salad, Lemon Vinaigrette, Meal Prep Salad, High-Protein Salad