I love making this Roasted Red Pepper Salad when I want something warm, colorful, and satisfying. The combination of fluffy quinoa, crispy roasted chickpeas, sweet roasted peppers, and fresh herbs creates a comforting meal, while the spicy lemon vinaigrette adds a bright, tangy finish. It’s a wholesome recipe that works beautifully as a light dinner or a hearty lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3/4 cup dry quinoa
1 1/2 cups water
8 mini red peppers, quartered
1 small red onion, cut into wedges
1 can chickpeas, drained and rinsed
Olive oil
Kosher salt
1/4 cup minced dill
1/4 cup minced parsley
Feta cheese, optional
For the spicy lemon vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic granules
1/4 teaspoon cumin
Directions
I preheat the oven to 450°F and line a large baking sheet with parchment paper.
I cook the quinoa with the water and a pinch of salt for 10 to 12 minutes, then cover it and let it steam for another 10 minutes.
I spread the peppers, onion, and chickpeas on the prepared baking sheet. I drizzle everything with olive oil, season with kosher salt, and roast for 25 to 30 minutes until the vegetables are tender and the chickpeas become crispy.
I whisk together the olive oil, lemon juice, honey, kosher salt, cayenne pepper, garlic granules, and cumin until the dressing is smooth and well combined.
I combine the cooked quinoa, roasted vegetables, crispy chickpeas, dill, parsley, and dressing in a large bowl. I toss everything together until evenly coated.
I serve the salad warm with crumbled feta cheese on top if I want an extra creamy and salty finish.
Servings and timing
Servings: 2
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 560 kcal per serving
Variations
I like changing this salad depending on what I have available. I sometimes replace quinoa with farro, couscous, or brown rice for a different texture. I also enjoy adding roasted zucchini, cherry tomatoes, or eggplant for extra vegetables. If I want even more protein, I mix in grilled chicken, shrimp, or baked tofu. I occasionally swap feta for goat cheese or leave it out completely for a dairy-free version. When I want more heat, I add crushed red pepper flakes or a drizzle of hot sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. I reheat the salad gently in the microwave or in a skillet over medium-low heat until warmed through. I sometimes enjoy it cold straight from the refrigerator, especially for lunch the next day. If I plan to make it ahead, I prefer storing the dressing separately and tossing everything together just before serving for the freshest flavor.
FAQs
Can I make this salad ahead of time?
I can prepare all the ingredients in advance and store them separately. I combine everything with the dressing just before serving for the best texture.
Can I use canned roasted red peppers instead?
I can, but I prefer roasting fresh peppers because they have a sweeter flavor and firmer texture.
Is this salad gluten-free?
Yes, I make this recipe gluten-free since quinoa is naturally gluten-free. I simply check that all packaged ingredients are certified gluten-free if needed.
How can I make this salad vegan?
I omit the feta cheese and replace the honey with maple syrup or agave nectar for a completely vegan meal.
What can I serve with this salad?
I like serving it with grilled chicken, salmon, warm pita bread, or a bowl of soup for a complete and satisfying meal.
Conclusion
I enjoy making this Roasted Red Pepper Salad because it combines wholesome ingredients, vibrant flavors, and satisfying textures in one easy dish. The roasted vegetables, fluffy quinoa, crispy chickpeas, and fresh herbs come together beautifully with the zesty lemon vinaigrette. Whether I serve it for lunch, dinner, or meal prep, this warm salad always delivers a nourishing and flavorful meal.
📖 Recipe:
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Roasted Red Pepper Salad
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A warm and colorful roasted red pepper salad featuring fluffy quinoa, crispy roasted chickpeas, sweet roasted vegetables, fresh herbs, and a bright spicy lemon vinaigrette. It’s a nourishing, satisfying meal that’s perfect for lunch or a light dinner.
Ingredients
3/4 cup dry quinoa
1 1/2 cups water
8 mini red peppers, quartered
1 small red onion, cut into wedges
1 can chickpeas, drained and rinsed
2 tablespoons olive oil (for roasting)
Kosher salt, to taste
1/4 cup minced dill
1/4 cup minced parsley
Feta cheese, optional
1/4 cup olive oil (for vinaigrette)
1/4 cup lemon juice
1 to 2 tablespoons honey
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic granules
1/4 teaspoon ground cumin
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Cook the quinoa with the water and a pinch of kosher salt for 10 to 12 minutes. Cover and let steam for 10 minutes, then fluff with a fork.
- Spread the red peppers, onion, and chickpeas on the prepared baking sheet. Drizzle with olive oil, season with kosher salt, and roast for 25 to 30 minutes until the vegetables are tender and the chickpeas are crispy.
- Whisk together the olive oil, lemon juice, honey, kosher salt, cayenne pepper, garlic granules, and cumin until smooth.
- Combine the cooked quinoa, roasted vegetables, chickpeas, dill, parsley, and vinaigrette in a large bowl. Toss until evenly coated.
- Serve warm, topped with crumbled feta cheese if desired.
Notes
Replace quinoa with farro, couscous, or brown rice if desired.
Add roasted zucchini, cherry tomatoes, or eggplant for extra vegetables.
For additional protein, add grilled chicken, shrimp, or baked tofu.
Swap feta for goat cheese or omit it for a dairy-free version.
For a vegan version, replace honey with maple syrup or agave nectar and omit the feta.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or a skillet, or enjoy cold.
For meal prep, store the dressing separately until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 10 mg
