Roasted Red Pepper Salad

If you’re looking for a vibrant and nutritious dish that’s packed with flavor, then this Roasted Red Pepper Salad is for you! This salad is not just another bowl of greens; it brings together the smoky sweetness of roasted red peppers, the crunch of chickpeas, and the nutty goodness of quinoa. It’s a delightful mix that’s perfect for busy weeknights or family gatherings. Trust me, once you serve this at dinner, it will quickly become a favorite around your table!

This recipe is so special because it’s incredibly versatile—whether you need a quick lunch or a side for your main course, this salad fits the bill. Plus, with over 25g of protein per serving, it keeps you feeling satisfied and energized!

Why You’ll Love This Recipe

• Quick to prepare: With just 15 minutes of prep time and 30 minutes in the oven, this salad is ready before you know it!
• Packed with flavor: The combination of roasted veggies and a zesty lemon vinaigrette makes every bite delicious.
• Nutrient-dense: With quinoa and chickpeas, you’ll get a hearty dose of protein and fiber in every serving.
• Perfect for meal prep: Make this salad ahead of time and enjoy it throughout the week—it stays fresh and tasty!
• Customizable options: Feel free to mix in your favorite veggies or herbs to make this recipe your own.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delightful Roasted Red Pepper Salad. Each component adds its unique flavor and texture that makes this dish truly special.

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 (optional)
– 1/4 cup olive oil (for dressing)
– 1/4 cup lemon juice
– 1-2 tbsp honey (adjust to taste)
– 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

Variations

One of the best things about this Roasted Red Pepper Salad is how flexible it is! You can easily swap out ingredients or add new ones based on what you have on hand.

• Add different vegetables: Try adding zucchini or asparagus for extra texture.
• Change up the protein: Substitute chickpeas with black beans or grilled chicken for a different twist.
• Make it heartier: Toss in some avocado slices or nuts for added creaminess and crunch.
• Herb swap: Experiment with other fresh herbs like cilantro or basil to change the flavor profile.

How to Make Roasted Red Pepper Salad

Step 1: Prepare Your Ingredients

Begin by preheating your oven to 400°F (200°C). While it’s heating up, wash your vegetables. This ensures everything is clean and ready to go. A little prep makes all the difference!

Step 2: Cook the Quinoa

In a medium pot, combine 3/4 cup dry quinoa with 1 ½ cups water and a pinch of salt. Bring it to a boil then reduce to medium-low heat. Cover partially while it cooks for about 10-12 minutes until all the water has absorbed. Once done cooking, let it sit covered for an additional 10 minutes off the heat. This technique helps achieve fluffy quinoa!

Step 3: Roast Your Vegetables

On two lined baking trays, spread out your quartered red peppers, onion wedges, and drained chickpeas. Drizzle them generously with olive oil and sprinkle some kosher salt over everything. Toss gently to coat! Roast them in the oven for about 25–30 minutes until they are slightly charred and crispy. The roasting brings out their natural sweetness!

Step 4: Make the Dressing

While everything is roasting away, let’s whip up that zesty dressing! In a large jar or bowl, combine olive oil, lemon juice, honey (start with one tablespoon), kosher salt, cayenne pepper, garlic granules (or minced garlic), and cumin. Whisk well until fully mixed. A taste test here is essential—adjust honey or salt according to your preference.

Step 5: Assemble Your Salad

Once your quinoa has fluffed up beautifully and your veggies are roasted to perfection, it’s time to assemble! In a large serving bowl, combine quinoa with roasted veggies and chickpeas. Add in fresh dill and parsley too! Pour half of your dressing over everything and toss gently until well combined. Taste again—feel free to add more dressing or seasoning if desired! Serve immediately while warm for the best experience!

Pro Tips for Making Roasted Red Pepper Salad

Creating a delicious roasted red pepper salad is all about the little details, so here are some pro tips to elevate your dish!

• Use Fresh Ingredients: Fresh veggies and herbs will make your salad burst with flavor. Opt for the freshest mini red peppers and herbs you can find—this will truly enhance the overall taste.
• Adjust Spice Levels: If you’re sensitive to heat, feel free to reduce or eliminate the cayenne pepper in the dressing. On the other hand, if you love a kick, consider adding a dash more for an extra spicy twist!
• Make It Ahead: This salad keeps well in the fridge for a few days, making it a great meal prep option. Just store the dressing separately until you’re ready to serve to keep everything fresh and crisp.
• Experiment with Grains: While quinoa is fantastic, feel free to swap it out for other grains like farro or bulgur wheat for different textures and flavors. Each grain brings its own unique character to the dish!
• Taste as You Go: Don’t hesitate to taste your salad before serving. Adjusting seasoning at this stage lets you personalize your flavors just how you like them!

How to Serve Roasted Red Pepper Salad

Serving your roasted red pepper salad can be as creative as you want! Here are some ideas on how to present this colorful dish beautifully.

Garnishes

• Fresh Lemon Zest: A sprinkle of lemon zest right before serving adds a bright burst of citrus flavor that pairs perfectly with the salad’s ingredients.
• Chopped Nuts: Toasted almonds or walnuts provide a satisfying crunch and additional healthy fats, enhancing both texture and nutrition.

Side Dishes

• Grilled Veggies: A mix of seasonal grilled vegetables complements the roasted elements in your salad while adding smoky flavors.
• Hummus Platter: Serve with a side of hummus and whole-grain pita chips for a delightful pairing that enhances the Mediterranean vibe of your meal.
• Couscous Salad: A light couscous salad with cherry tomatoes, cucumber, and lemon vinaigrette makes for a refreshing side that balances well with the richness of your main dish.
• Simple Green Salad: A basic green salad with mixed greens, cucumbers, and a light vinaigrette allows guests to enjoy something crisp alongside your hearty roasted red pepper salad.

With these tips and serving suggestions, your roasted red pepper salad will not only delight your taste buds but also impress anyone lucky enough to share it with you!

Make Ahead and Storage

This roasted red pepper salad is a fantastic option for meal prep! It holds up well in the refrigerator, making it perfect for busy weeknight dinners or healthy lunches.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• Keep the dressing separate until ready to serve to maintain the crispness of the veggies and chickpeas.

Freezing

• While this salad is best enjoyed fresh, you can freeze the cooked quinoa and roasted veggies separately.
• Allow them to cool completely before transferring to freezer-safe bags or containers.
• They can be frozen for up to 3 months; just be sure to label them!

Reheating

• If you’ve frozen your quinoa and veggies, thaw them overnight in the fridge before reheating.
• Heat gently in a skillet over medium heat until warmed through, adding a splash of water if needed to keep things moist.
• Toss with fresh herbs and dressing just before serving for optimal flavor.

FAQs

Here are some common questions about this delicious roasted red pepper salad!

Can I customize my Roasted Red Pepper Salad?

Absolutely! Feel free to add your favorite ingredients such as avocado, olives, or other seasonal veggies. This salad is versatile and can be tailored to your taste.

How much protein does the Roasted Red Pepper Salad provide?

Each serving contains over 25g of protein thanks to the quinoa and chickpeas, making it not only delicious but also nourishing!

Can I make this salad vegan?

Yes, simply omit the feta cheese or substitute it with a plant-based alternative. The rest of the ingredients are naturally vegan-friendly!

How do I make my Roasted Red Pepper Salad more filling?

To enhance its heartiness, consider adding grains like farro or barley, or incorporate more protein sources like lentils or edamame.

How long can I store leftovers of Roasted Red Pepper Salad?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep dressing separate for best results.

Final Thoughts

I hope you enjoy making this vibrant roasted red pepper salad as much as I do! It’s packed with flavor and nutrition, making it perfect for any meal occasion. Whether you’re prepping for a busy week ahead or hosting a casual dinner party, this salad is sure to impress. Enjoy every bite and feel free to share your thoughts—I’d love to hear how yours turns out!