Name: Roasted Red Pepper Salad with Quinoa, Chickpeas, and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
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 (for roasting, amount as needed); Kosher salt (for seasoning, amount as needed); 1/4 cup roughly minced dill; 1/4 cup roughly minced parsley; 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; Feta cheese, if not vegan (quantity to preference)

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, optional (if not vegan)

1/4 cup olive oil (for dressing)

1/4 cup lemon juice

1-2 tablespoons honey

1/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic granules or 1 garlic clove, minced

1/4 teaspoon cumin

Instructions

Step 1: Preheat the oven to 450°F and line a large baking sheet with parchment paper. Alternatively, use two medium trays lined with parchment.

Step 2: Cook the quinoa using a 1:2 ratio of quinoa to water. Combine 3/4 cup quinoa, 1 1/2 cups water, and a large pinch of salt in a pot. Bring to a boil, then reduce heat to medium-low and partially cover. Cook undisturbed for 10-12 minutes until water is absorbed.

Step 3: Turn off the heat, fully cover the pot, and let quinoa steam for 10 minutes to become fluffy.

Step 4: While quinoa cooks, arrange the quartered red peppers, red onion wedges, and chickpeas on the prepared baking sheet(s). Drizzle generously with olive oil and sprinkle with kosher salt. Keep the vegetables and chickpeas separated to manage cooking times if needed.

Step 5: Roast for 25-30 minutes until peppers and onions are slightly charred and chickpeas are golden and crispy.

Step 6: Prepare the dressing by whisking together olive oil, lemon juice, honey, kosher salt, cayenne pepper, garlic, and cumin in a large jar. Adjust salt and honey to taste.

Step 7: Combine the cooked quinoa, roasted vegetables, chickpeas, dill, and parsley in a large bowl. Pour half the dressing over and toss to combine. Taste and add more dressing or salt if desired.

Step 8: If using, sprinkle with feta cheese and serve the salad warm.

Tips & Variations

For extra crispiness, roast chickpeas separately to prevent overcooking the peppers.

Use fresh herbs like mint or cilantro for a different flavor profile.

Swap honey for maple syrup or agave to keep the salad vegan.

Add toasted nuts or seeds, such as pine nuts or pumpkin seeds, for added crunch.

Serve the salad chilled or at room temperature if you prefer it cold.

FAQs

Can I use regular red bell peppers instead of mini ones?

Yes, regular red bell peppers work well. Just cut them into bite-sized pieces and adjust roasting time as needed to ensure they become slightly charred but not burnt.

Is this salad suitable for meal prep?

Absolutely. It holds up well for a few days in the fridge, making it a great make-ahead option for lunches or dinners. Keep dressing separate until ready to serve for best texture.

Dinner

Roasted Red Pepper Salad with Quinoa, Chickpeas, and Fresh Herbs Recipe

Introduction