Name: Roasted Red Pepper Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; Kosher salt; 1/4 cup roughly minced dill; 1/4 cup roughly minced parsley; Feta cheese, if not vegan; 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

Jump to Recipe· 4.9 from 5 reviews

If you’re looking for a vibrant, protein-packed meal that explodes with flavor and color, this Roasted Red Pepper Salad is your new go-to. Featuring sweet roasted peppers, crispy golden chickpeas, fluffy quinoa, clouds of soft feta, zippy herbs, and a spicy lemon vinaigrette, it’s a complete meal that’s just as delicious warm as it is at room temperature. With over 25 grams of protein per serving, it’s satisfying yet light, making it perfect for a lively dinner or energizing lunch. Trust me, once you try this Roasted Red Pepper Salad, you’ll want it on repeat!

Roasted Red Pepper Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Roasted Red Pepper Salad comes from a handful of truly essential ingredients. Each one is chosen for its unique contribution to the final dish, whether it’s flavor, texture, or a pop of color that turns every bite into a celebration.

Quinoa: The hearty, nutty base that’s protein-rich and pleasantly fluffy when cooked just right.
Mini red peppers: Roasted to absolute sweetness, these bring bold color and natural sugars to the salad.
Red onion: Roasting mellows its sharpness and adds a touch of caramelized depth to each bite.
Canned chickpeas: When roasted, they turn perfectly crispy and make the salad a filling meal.
Olive oil: Use a good quality extra virgin olive oil for rich flavor in both roasting and the dressing.
Kosher salt: A pinch here and there brings out the best in every ingredient.
Fresh dill: Provides that fresh, herbaceous note that awakens all the other flavors.
Fresh parsley: Adds grassy brightness and a gorgeous green finish to the salad.
Feta cheese: Optional if keeping things vegan, but its creamy, salty bite is unbeatable.
Lemon juice: The foundation for a lively, tangy vinaigrette that ties everything together.
Honey: Just a touch sweetens the dressing and balances the heat (use your favorite vegan alternative if needed).
Cayenne pepper: Kicks up the vinaigrette with a gentle heat—add more or less to suit your palate.
Garlic (granules or fresh): Infuses the dressing with warm, savory depth.
Cumin: A hint of earthiness pairs beautifully with the smoky roasted elements.

How to Make Roasted Red Pepper Salad

Step 1: Prepare and Cook the Quinoa

Start by giving the quinoa a quick rinse—this washes away any bitterness. Use a 1:2 ratio of quinoa to water (so 3/4 cup quinoa to 1 1/2 cups water), plus a generous pinch of salt. Bring it to a boil, then lower the heat and let it simmer partially covered for 10–12 minutes until all the water’s absorbed. Turn off the heat, cover the pot fully, and let the quinoa steam for an extra 10 minutes. This trick makes each grain tender, light, and perfectly fluffy!

Step 2: Roast the Veggies and Chickpeas

While the quinoa cooks, fire up your oven to 450°F and line a baking sheet (or two) with parchment paper. Spread the quartered mini red peppers, wedges of onion, and drained chickpeas out—try to keep them in their own zones so you can check for doneness easily. Drizzle generously with olive oil and season well with kosher salt. Roast for 25–30 minutes, stirring once or twice, until the peppers and onions are lightly charred and the chickpeas are deeply golden, crispy, and irresistible.

Step 3: Whisk Together the Spicy Lemon Vinaigrette

While everything roasts away, it’s time for the dressing! Add olive oil, lemon juice, honey, cayenne, garlic (I love using a fresh minced clove for punch), cumin, and kosher salt into a jar or bowl. Whisk vigorously until it’s glossy and emulsified. Taste and adjust the salt and honey—start with a tablespoon for tang, go up to two if you like a sweeter vinaigrette.

Step 4: Chop Herbs and Crumble the Feta

Give the dill and parsley a rough chop so you get bursts of herbal flavor without overwhelming any one bite. If you’re using feta, crumble it just before serving to keep it fresh and creamy.

Step 5: Assemble the Roasted Red Pepper Salad

Time to bring it all together! Pile the steamed quinoa into a big serving bowl, then add in the roasted red peppers, caramelized onions, and those golden chickpeas. Add the freshly minced dill and parsley, drizzle with half the vinaigrette, and toss everything gently to combine. Finish with the crumbled feta if using and more dressing to taste. Serve immediately while it’s still a bit warm for the most comforting experience!

How to Serve Roasted Red Pepper Salad

Garnishes

For a fabulous finishing touch, scatter extra dill, parsley, and a few more feta crumbles over the top. Toasted sesame seeds or pumpkin seeds add crunch, while a final drizzle of good olive oil offers a glossy sheen. A wedge of lemon on the side never hurts if you like things extra zesty!

Side Dishes

This Roasted Red Pepper Salad is hearty enough to stand on its own, but it’s excellent alongside a crusty artisan bread or warm pita for scooping. Try serving it with grilled chicken, salmon, or roasted tofu if you want extra protein or a larger spread.

Creative Ways to Present

Try spooning the Roasted Red Pepper Salad into lettuce cups for a fun, hand-held appetizer or atop a bed of peppery arugula for a lunch-worthy bowl. It also makes a gorgeous stuffing for roasted butternut squash or sweet potatoes—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

To keep your Roasted Red Pepper Salad fresh, store any leftovers in an airtight container in the fridge. The flavors will meld and deepen overnight, making the next day’s meal even more delicious. Just keep the dressing separate if possible, to preserve that crisp, just-tossed texture.

Freezing

While quinoa and roasted peppers freeze beautifully on their own, the salad as a whole—with herbs and feta—doesn’t hold up quite as well in the freezer. For best results, freeze cooked quinoa and roasted veggies, then thaw and add fresh herbs and dressing before serving.

Reheating

If you prefer your salad warm, just gently reheat the quinoa and roasted vegetables in a skillet over medium heat until heated through. Add the herbs, feta, and vinaigrette after warming, so each element keeps its texture and brightness.

FAQs

Can I make this Roasted Red Pepper Salad vegan?

Absolutely! Just skip the feta cheese or use a plant-based substitute, and swap the honey in the vinaigrette for maple syrup or agave. The salad stays hearty and just as flavorful.

What are the best peppers to use for this salad?

Mini red peppers are particularly sweet and roast quickly, but feel free to use regular bell peppers if that’s what you have. Yellow or orange peppers bring a beautiful contrast as well!

Can I prep anything ahead for busy nights?

Definitely. Cook the quinoa and roast the veggies in advance—both will keep in the fridge for up to 3 days. The vinaigrette can be mixed and stored separately. Combine everything just before serving for maximum freshness.

Is this salad good served cold?

You bet! Roasted Red Pepper Salad is delicious both warm and chilled, making it ideal for picnics, meal prep, or anytime you want a quick, satisfying meal straight from the fridge.

How can I add even more protein?

The quinoa and chickpeas already bring plenty, but you can top your Roasted Red Pepper Salad with grilled chicken, shrimp, tofu, or even a soft-boiled egg for an extra boost, especially for post-workout meals.

Final Thoughts

There’s something truly magical about the combination of flavors and textures in Roasted Red Pepper Salad. If you’ve been searching for a meal that’s just as simple as it is spectacular, this is the dish to try next. Give it a go and watch everyone around your table swoon over every bite!