Roasted Red Pepper Quinoa Salad with Chickpeas and Fresh Herbs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
