Roasted Red Pepper Salad
Delicious Roasted Red Pepper Salad with crispy chickpeas, quinoa, and a spicy lemon vinaigrette.
Equipment
- baking sheet
- pot
- jar for dressing
Ingredients
Roasted Red Pepper Salad
- ¾ 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
- 1 tablespoon Olive oil
- Kosher salt
- ¼ cup dill roughly minced
- ¼ cup parsley roughly minced
- Feta cheese if not vegan
Spicy Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice
- 1-2 tablespoon honey
- ¼ teaspoon kosher salt plus more as needed
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic granules or 1 garlic clove, minced
- ¼ teaspoon cumin
Instructions
Preparation
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Make the quinoa using a 1:2 ratio of quinoa to water. Use 1 ½ cups water for ¾ cup of quinoa, bring to a boil, then let cook for 10-12 minutes. Let sit covered for 10 minutes.
- Add the peppers, onion, and chickpeas to the prepared sheet pan, drizzle with olive oil and salt, toss to combine, and roast for 25-30 minutes.
- Prepare the dressing by whisking together all vinaigrette ingredients in a jar.
- Combine quinoa, roasted veggies, chickpeas, dill, and parsley in a bowl. Pour over dressing and toss to combine. Serve warm.
Nutrition
Serving: 1saladCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 5mgIron: 15mg
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