Roasted Red Pepper Quinoa Salad with Chickpeas and Fresh Herbs Recipe

Introduction

This Roasted Red Pepper Salad is a vibrant and hearty dish perfect for a light lunch or a colorful side. With fluffy quinoa, smoky roasted peppers, crispy chickpeas, and fresh herbs, it’s packed with flavor and texture. A simple lemon-honey dressing ties everything together beautifully.

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 and dressing)
• 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 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

Instructions

1. 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.
2. Step 2: Cook the quinoa using a 1:2 ratio of quinoa to water. For 3/4 cup quinoa, use 1 1/2 cups water and a large pinch of salt. Bring to a boil, then reduce heat to medium-low and partially cover. Cook undisturbed for 10-12 minutes until water is absorbed.
3. Step 3: Turn off the heat, fully cover the pot, and let quinoa sit for 10 minutes to steam and finish cooking.
4. Step 4: While quinoa cooks, place the quartered peppers, onion wedges, and chickpeas on the prepared baking sheet(s). Drizzle generously with olive oil and sprinkle with kosher salt. Toss to combine, keeping vegetables and chickpeas somewhat separated.
5. Step 5: Roast the veggies and chickpeas for 25-30 minutes, until peppers and onions are slightly charred and chickpeas are golden and crispy.
6. Step 6: Prepare the dressing by whisking olive oil, lemon juice, honey, kosher salt, cayenne pepper, garlic, and cumin together in a large jar. Adjust honey and salt to taste.
7. Step 7: Once quinoa and roasted ingredients are ready, combine quinoa, peppers, onion, chickpeas, dill, and parsley in a large bowl. Pour half the dressing over and toss gently.
8. Step 8: Taste and add more dressing or salt if needed. Serve the salad warm, garnished with feta cheese if desired.

Tips & Variations

• For extra crunch, toast the chickpeas separately with a little smoked paprika before adding to the salad.
• Use fresh herbs like cilantro or basil if you want a different flavor profile.
• Substitute honey with maple syrup for a vegan-friendly dressing.
• Add toasted nuts or seeds like pine nuts or pumpkin seeds for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat gently in the microwave or enjoy cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can substitute mini red peppers with larger bell peppers or even roasted poblano peppers for a different taste and heat level.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for those with gluten sensitivities or celiac disease.

Roasted Red Pepper Quinoa Salad with Chickpeas and Fresh Herbs Recipe

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★★★★★

4.4 from 106 reviews

A vibrant and healthy Roasted Red Pepper Salad featuring fluffy quinoa, crispy roasted chickpeas, sweet mini red peppers, and red onion, all tossed with fresh dill, parsley, and a tangy lemon-honey dressing. This salad is perfect for a wholesome lunch or a light dinner, combining smoky roasted flavors with fresh herbs and creamy feta cheese if desired.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains & Legumes

• 3/4 cup dry quinoa
• 1 can chickpeas, drained and rinsed

Vegetables

• 8 mini red peppers, quartered, stems and seeds removed
• 1 small red onion, cut into wedges

Herbs & Cheese

• 1/4 cup roughly minced dill
• 1/4 cup roughly minced parsley
• Feta cheese, if not vegan (optional)

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

Other

• Olive oil (for roasting)
• Kosher salt (for roasting and seasoning)

Instructions

1. Preheat the oven: Set your oven to 450°F (232°C) and line a large baking sheet with parchment paper. You can also prepare two medium trays if preferred for better organization.
2. Cook the quinoa: Use a 1:2 ratio of quinoa to water; for 3/4 cup quinoa, add 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 to medium-low, partially cover, and simmer for 10-12 minutes until water is absorbed. Turn off heat, fully cover, and let it sit for 10 minutes to steam for fluffy texture.
3. Roast vegetables and chickpeas: On the prepared baking sheet(s), spread the quartered mini red peppers, red onion wedges, and drained chickpeas separately. Drizzle generously with olive oil, sprinkle kosher salt, and toss to coat. Roast for 25-30 minutes until peppers and onion are slightly charred and chickpeas turn golden brown and crispy.
4. Prepare the dressing: While quinoa and veggies roast, combine olive oil, lemon juice, honey (start with 1 tbsp), kosher salt, cayenne pepper, garlic granules or minced garlic, and cumin in a large jar. Whisk or shake well. Adjust sweetness and salt to taste.
5. Assemble the salad: In a large bowl, combine the cooked quinoa, roasted peppers, onions, chickpeas, minced dill, and parsley. Pour half the dressing over the mixture and toss everything together. Add more dressing or salt as needed based on taste preference.
6. Serve: Optionally crumble feta cheese on top if not vegan. Serve immediately while the salad is still warm for the best flavor and texture.

Notes

• Keep peppers, onions, and chickpeas separated on the tray while roasting as they may finish cooking at different times.
• Adjust honey in the dressing for desired sweetness; 1 tbsp is less sweet, 2 tbsp offers a stronger sweetness.
• This salad can be served warm or at room temperature and makes great leftovers.
• For a vegan version, simply omit the feta cheese or substitute with a plant-based alternative.
• Using fresh herbs like dill and parsley enhances freshness and balances the roasted flavor.

Keywords: Roasted red pepper salad, quinoa salad, roasted chickpeas, Mediterranean salad, healthy salad, vegetarian salad, lemon dressing