Description
A vibrant and nutritious Roasted Red Pepper Salad featuring fluffy quinoa, oven-roasted mini red peppers, red onion, and crispy chickpeas, tossed with fresh herbs and a zesty honey-lemon dressing. This salad is perfect as a warm and hearty dish that balances smoky, tangy, and fresh flavors.
Ingredients
Scale
Grains
- 3/4 cup dry quinoa
Roasted Vegetables & Chickpeas
- 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)
Herbs
- 1/4 cup roughly minced dill
- 1/4 cup roughly minced parsley
Dressing
- 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
Optional
- Feta cheese, if not vegan (quantity to preference)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper. Alternatively, use two medium trays lined with parchment.
- Cook the Quinoa: Rinse 3/4 cup dry quinoa under cold water. Add quinoa, 1 1/2 cups water, and a large pinch of kosher salt to a pot. Bring to a boil over medium-high heat, then reduce heat to medium-low and partially cover. Cook undisturbed for 10-12 minutes until water is absorbed. Turn off heat, fully cover with the lid, and let it steam for 10 minutes for fluffy quinoa.
- Prepare Vegetables and Chickpeas: While quinoa cooks, place quartered mini red peppers, red onion wedges, and chickpeas on the prepared baking sheet(s). Drizzle generously with olive oil and sprinkle with kosher salt. Toss each ingredient separately if possible to allow for even roasting and to remove peppers early if needed.
- Roast the Vegetables and Chickpeas: Roast in the preheated oven for 25-30 minutes until the peppers and onions are slightly charred and the chickpeas become golden brown and crispy.
- Make the Dressing: While quinoa and veggies roast, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1-2 tablespoons honey, 1/4 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic granules or minced garlic, and 1/4 teaspoon cumin in a large jar. Taste and adjust salt or honey according to your preference.
- Assemble the Salad: In a large serving bowl, combine the cooked quinoa, roasted mini red peppers, onions, crispy chickpeas, minced dill, and parsley. Pour over half of the dressing and toss well to combine. Taste and add more dressing and salt if needed. Optionally, sprinkle crumbled feta cheese on top if not vegan.
- Serve Warm: Serve immediately while the salad is still warm for the best flavor and texture experience.
Notes
- For fluffier quinoa, avoid stirring while cooking and allow steaming after cooking.
- If you prefer a sweeter dressing, increase honey to 2 tablespoons.
- You can roast peppers separately if they cook faster than chickpeas to prevent over-roasting.
- Use parchment-lined trays to prevent sticking and for easy cleanup.
- Make sure chickpeas are well-drained and patted dry for crispier results.
- Feta cheese is optional and can be omitted to keep the salad vegan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted red pepper salad, quinoa salad, roasted chickpea salad, Mediterranean salad, healthy salad, warm salad, vegan salad
