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Roasted Red Pepper Salad

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A fresh and filling salad featuring roasted red peppers, quinoa, chickpeas, and a flavorful pesto dressing, perfect as a light meal or side dish.

Ingredients

Scale
  • 2 large red bell peppers, cut into strips
  • 1 medium onion, cut into wedges
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/3 tsp black pepper
  • 1 cup dry quinoa
  • 2 cups lettuce (romaine, butter lettuce, or any crisp variety)
  • 1/4 cup parsley, chopped
  • 2 tbsp hemp seeds
  • 2 tbsp vegan pesto
  • 1 tbsp olive oil
  • 2 tbsp lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the red peppers, onion slices, and chickpeas with olive oil, paprika, salt, and black pepper until coated.
  3. Spread the mixture evenly on the baking sheet in a single layer and roast for 25 to 30 minutes until softened and slightly charred.
  4. While roasting, in a medium pot, bring 1 3/4 cups of water to a boil, add the quinoa, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
  5. In a small bowl, whisk together the pesto, lemon juice, and olive oil. Adjust seasoning to taste.
  6. In a large bowl or serving platter, layer the lettuce and quinoa. Add the roasted vegetables and chickpeas.
  7. Drizzle with the pesto dressing, toss gently, and top with chopped parsley and hemp seeds. Serve fresh or chilled.

Notes

Store leftovers in the fridge for up to 4 days. Keep dressing separate until ready to eat for best freshness.

Nutrition

Keywords: salad, roasted red peppers, chickpeas, quinoa, healthy, gluten free, vegan

Find it online: https://alexandrarecipes.com/roasted-red-pepper-salad/