Description
Enjoy a protein-packed roasted red pepper salad featuring crispy chickpeas, quinoa, and a zesty lemon vinaigrette. This vibrant dish is a perfect blend of flavors and textures, making it a satisfying and nutritious meal.
Ingredients
Roasted Red Pepper Salad:
- 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
Spicy Lemon Vinaigrette:
- 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
Instructions
- Preheat the oven: Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Make the quinoa: Cook the quinoa in a 1:2 ratio of quinoa to water until fluffy.
- Roast the veggies and chickpeas: Roast peppers, onion, and chickpeas on a baking sheet until charred and crispy.
- Prepare the dressing and herbs: Whisk together the vinaigrette ingredients in a jar.
- Assemble the salad: Combine quinoa, roasted veggies, chickpeas, herbs, and dressing in a serving bowl.
Notes
- You can customize this salad by adding other roasted vegetables or protein sources.
- Feel free to adjust the spice level of the vinaigrette to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
