Roasted Red Pepper Salad
This roasted red pepper salad features crispy chickpeas and quinoa, drizzled with a spicy lemon vinaigrette and boasts over 25g of protein per serving.
Equipment
- baking sheet
- large jar
- Pot
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
- Olive oil for drizzling
- Kosher salt to taste
- ¼ cup roughly minced dill
- ¼ cup roughly minced parsley
- Feta cheese if not vegan
Spicy Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice
- 1-2 tablespoon honey adjust sweetness to taste
- 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
Cooking Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper or line two medium trays with parchment paper.
- Make the quinoa using a 1:2 ratio of quinoa to water: for ¾ cup of quinoa, use 1 ½ cups water. Add a large pinch of salt, bring to a boil, then reduce heat to medium-low, partially cover, and cook undisturbed for 10-12 minutes until water is absorbed. Turn off heat, cover pot, and let sit for 10 minutes.
- Add the peppers, onion, and chickpeas to the prepared sheet pan(s). Drizzle with olive oil and salt, toss to combine. Roast for 25-30 minutes until veggies are charred and chickpeas are crispy.
- Prep the dressing by adding all ingredients to a large jar and whisking well. Adjust salt and honey to taste.
- Combine the cooked quinoa, roasted veggies, chickpeas, dill, and parsley in a large bowl. Pour over half the dressing, toss to combine, and serve immediately while warm.
Notes
For a sweeter dressing, feel free to add an additional tablespoon of honey.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 20IUVitamin C: 45mgCalcium: 10mgIron: 15mg
Tried this recipe?Let us know how it was!