Jump to Recipe Print RecipeStepping into my kitchen, the aroma of roasted red peppers wraps around me like a comforting blanket, igniting my passion for vibrant, homemade meals. Today, I’m excited to share my High-Protein Roasted Red Pepper Salad with Crispy Chickpeas—an uplifting dish that’s not just visually stunning but also packed with over 25g of protein per serving! This recipe is a true delight, offering a perfect blend of crispy chickpeas and fluffy quinoa, all brought together with a zesty lemon vinaigrette. Healthy and satisfying, it’s perfect for meal prepping or enjoying as a warming main course on a chilly evening. Whether you’re a devoted vegetarian or simply seeking a nutritious upgrade to your meals, this salad is sure to impress. Curious how to turn simple ingredients into a show-stopping dish? Let’s dive in! Why is this salad a must-try? Satisfying Nutrition: Packed with over 25g of protein per serving, this salad is a great choice for anyone focused on a high-protein diet while being deliciously filling. Effortless Prep: The straightforward preparation means you’ll spend less time in the kitchen and more time enjoying your meal. Vibrant & Flavorful: A perfect blend of textures awaits you—crunchy chickpeas, tender roasted peppers, and fluffy quinoa create a delightful eating experience. Meal Prep Winner: Ideal for making ahead of time, it stays fresh for up to three days and is perfect for quick lunches or weeknight dinners. Versatile Ingredients: Feel free to mix in other flavors—like adding roasted sweet potatoes or a sprinkle of feta—to keep your meal exciting week after week! With its bright flavors and hearty nutrients, this Tuna Noodle Salad is a fantastic companion if you’re in the mood for something different! Roasted Red Pepper Salad Ingredients • Perfectly crafted for a protein-packed meal! For the Salad Quinoa – A nutritious base grain providing protein and fiber; rinse before cooking to avoid bitterness. Chickpeas – The main source of protein that adds delightful crunch; canned or cooked chickpeas are a convenient alternative. Red Peppers – Sweet and vibrant, adding color and flavor; yellow or orange peppers can work for a different taste. Onion – Enhances depth of flavor; you can substitute with shallots or green onions for a milder taste. For the Dressing Olive Oil – This healthy fat aids in roasting and flavor; opt for extra virgin for the best taste. Lemon Juice – Brightens the salad and balances flavors beautifully; adjust to your liking or use apple cider vinegar if needed. Honey – An optional sweetener for your vinaigrette; maple syrup makes a lovely vegan substitute. For Garnish Fresh Herbs (Dill & Parsley) – Adds a fresh touch and complexity; basil or cilantro can provide a unique herbal twist. Step‑by‑Step Instructions for Roasted Red Pepper Salad Step 1: Cook Quinoa Begin by rinsing 3/4 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 1.5 cups of water and a pinch of salt. Bring this mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the water is fully absorbed. Once cooked, let it sit covered for an additional 10 minutes to achieve fluffy quinoa. Step 2: Prep Veggies While the quinoa is cooking, preheat your oven to 400°F (200°C). On a large baking sheet, arrange 2 chopped red peppers, 1 thinly sliced onion, and 1 can of drained chickpeas. Drizzle the veggies with 2 tablespoons of olive oil, sprinkle with salt, and toss everything together to ensure even coating. This will allow the flavors to meld beautifully during roasting. Step 3: Roast Place the baking sheet in the preheated oven and roast the vegetable mixture for 25-30 minutes. You’ll know it’s done when the red peppers are charred and the chickpeas are golden and crispy. Stir once halfway through to ensure even roasting. This step is crucial for enhancing the flavors and textures of your Roasted Red Pepper Salad. Step 4: Make Dressing While the veggies are roasting, prepare the dressing. In a small jar, combine 3 tablespoons of lemon juice, 4 tablespoons of olive oil, 1 tablespoon of honey (or maple syrup for a vegan option), and a pinch of salt and pepper. Secure the lid tightly and shake vigorously until all ingredients are well mixed and emulsified. This zesty dressing will brighten your salad beautifully. Step 5: Combine In a large bowl, combine the cooked quinoa, roasted veggies, and crispy chickpeas. Drizzle the prepared dressing over the mixture, tossing gently to ensure everything is evenly coated. This step ensures every bite of your Roasted Red Pepper Salad is bursting with flavor. Adjust seasoning to taste as desired. Step 6: Serve This vibrant Roasted Red Pepper Salad can be enjoyed warm or at room temperature. For added freshness and garnishing, top with freshly chopped dill and parsley. It’s perfect as a light main dish, side salad, or meal prep option for busy weeknights. What to Serve with Roasted Red Pepper Salad with Crispy Chickpeas Enjoying this brightly colored and hearty salad elevates your dining experience, inviting flavors and textures to dance on your palate. Creamy Avocado Toast: The smooth, buttery texture of ripe avocado complements the crunchy chickpeas perfectly, creating a delightful contrast. Grilled Vegetable Skewers: These smoky treats add a charred flavor that pairs well with the sweetness of roasted peppers, enhancing each bite. Chilled Cucumber Soup: This refreshing soup cools the palate while the salad provides warmth, beautifully balancing the meal. Lemon Herb Quinoa: Enhance the flavor profile with a zesty quinoa side, mirroring the salad’s ingredients and providing extra sustenance. Balsamic Glazed Asparagus: These tender stalks add an earthy bite that contrasts wonderfully with the crispiness of chickpeas and sweetness of peppers. Hummus Platter: An array of dips like hummus and pita chips adds creaminess and more protein, making the meal complete and satisfying. Sparkling Water with Lime: A refreshing drink cuts through the richness of the dish, making it a perfect palate cleanser that leaves you feeling rejuvenated. Chocolate Avocado Mousse: For dessert, this decadent yet healthy treat rounds out the meal, beautifully marrying indulgence and nutrition. How to Store and Freeze Roasted Red Pepper Salad Fridge: Store leftovers in an airtight container in the fridge for up to three days. This salad tastes great cold, making it perfect for quick lunches. Freezer: While best enjoyed fresh, you can freeze the dressing separately for up to one month. For optimal texture, avoid freezing the salad itself as the roasted veggies may become mushy upon thawing. Reheating: If you prefer to enjoy it warm, gently reheat the salad in a skillet over low heat until warmed through. Drizzle with a little olive oil to rejuvenate the flavors. Wrapping: Ensure the salad is completely cool before sealing it in the container to prevent condensation, which can affect texture. Expert Tips for Roasted Red Pepper Salad Pat Dry Chickpeas: Make sure to thoroughly dry your chickpeas before roasting them. This prevents them from becoming soggy and ensures they come out perfectly crispy. Adjust Roasting Time: Monitor your veggies closely while roasting. If you prefer a softer texture, try pulling them out a few minutes earlier for optimal results. Experiment with Flavors: Don’t hesitate to add different herbs or spices! A pinch of smoked paprika or cumin can give your roasted red pepper salad an exciting twist. Balance Dressing Sweetness: Taste your dressing before tossing it into the salad. Adjust the sweetness with honey or maple syrup according to your personal preference. Store Properly: For the best flavor and texture, store any leftovers in an airtight container. Enjoy them within three days for maximum freshness. Make Ahead Options These Roasted Red Pepper Salad preparations are ideal for busy home cooks seeking to save time during the week! You can prepare the quinoa and roast the veggies and chickpeas up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. To keep the quinoa fluffy, let it cool completely before sealing. The roasted components will maintain their quality if stored separately but are best enjoyed within 3 days for optimal freshness. When ready to serve, simply toss everything together with the dressing, and your vibrant Roasted Red Pepper Salad will be just as delicious and satisfying as if made fresh! It’s the perfect meal prep solution! Roasted Red Pepper Salad Variations Feel free to let your creativity shine and customize this delightful salad to suit your taste and dietary needs! Quinoa Substitute: Use farro or couscous for a different texture. These grains add their own unique nutty flavors, which can elevate the overall dish. Vegetarian Delight: Add feta cheese for a creamy twist if not adhering to a vegan diet. This will introduce a tangy element that beautifully complements the sweet peppers. Sweet Potato Addition: Mix in roasted sweet potatoes for added sweetness and vibrant color. The soft, creamy texture contrasts nicely with the crunchy chickpeas. Herb Variations: Swap dill and parsley with fresh basil or cilantro for a fresh herbal twist. Each herb brings its own distinct flavor profile, enhancing the salad’s overall taste. Extra Crunch: Top with roasted sunflower or pumpkin seeds for added crunch and nutrition. Their nuttiness provides a satisfying contrast to the fluffy quinoa and crispy chickpeas. Spicy Kick: Sprinkle red pepper flakes or add diced jalapeños for an exciting heat level. This fiery addition can take your salad from comforting to thrilling in one bite! Creamy Dressing: Blend in Greek yogurt for a creamier dressing that adds a tangy richness. This twist will make every forkful feel indulgent yet healthy. Citrus Twist: Try adding orange zest to the vinaigrette for a bright, zesty flavor boost. It harmonizes beautifully with the lemon juice and red peppers. If you’re looking for more colorful and nutrient-rich recipes, check out this vibrant Cucumber Strawberry Salad or the hearty Broccoli Salad Bacon. Happy cooking! Roasted Red Pepper Salad with Crispy Chickpeas Recipe FAQs How do I choose ripe red peppers for this salad? Absolutely! Look for red peppers that are firm and shiny, with no visible blemishes or dark spots all over. The ideal ones will feel slightly heavy for their size and have a rich, vibrant color. This ensures you’re getting the sweetest and most flavorful peppers for your salad. How should I store leftover roasted red pepper salad? To keep your Roasted Red Pepper Salad fresh, store leftovers in an airtight container in the fridge. It will retain its delicious flavors for up to three days. This salad is delightful when enjoyed cold, making it a perfect option for quick grab-and-go lunches! Can I freeze this salad or its ingredients? It’s best to avoid freezing the entire salad, as the texture of the roasted veggies can become mushy upon thawing. However, you can freeze the dressing separately for up to one month. Just make sure to thaw it in the fridge overnight before using, and whisk again to combine before drizzling over your salad. What if my chickpeas don’t get crispy while roasting? If your chickpeas aren’t coming out crispy, make sure they’re completely dry before putting them in the oven. After draining and rinsing, pat them dry with a paper towel to remove excess moisture. Also, roasting them on the upper rack of the oven can help enhance their crunchiness. If they still seem soft at the end of cooking, give them a few extra minutes in the oven but keep an eye on them to avoid burning. Are there any dietary considerations for this salad? Absolutely! This salad is a great vegetarian and vegan option that packs a protein punch with chickpeas and quinoa. If you’re watching your intake for allergies, be mindful of the honey in the dressing—it’s easy to swap it with maple syrup for a vegan touch. If serving this salad to pets, be cautious with onions and consider omitting them, as they can be harmful to dogs and cats. Can I prep this salad in advance? Very much! This Roasted Red Pepper Salad is ideal for meal prepping. You can prepare the quinoa, roast the vegetables, and even make the dressing a day in advance. Just keep each component separate until you’re ready to combine them for maximum flavor and freshness. This ensures your meal stays vibrant and delicious throughout the week! Protein-Packed Roasted Red Pepper Salad You’ll Love Enjoy a flavorful Roasted Red Pepper Salad packed with protein, vibrant ingredients, and a zesty dressing for a nutritious meal. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 35 minutes minsResting Time 10 minutes minsTotal Time 55 minutes mins Servings: 4 servingsCourse: Best Recipe IdeasCuisine: VegetarianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad3/4 cup quinoa Rinse before cooking1 can chickpeas Drained2 medium red peppers Chopped1 medium onion Thinly slicedFor the Dressing4 tablespoons olive oil Extra virgin recommended3 tablespoons lemon juice Adjust to taste1 tablespoon honey Maple syrup for vegan optionFor Garnishfresh herbs (dill & parsley) Add for freshness Equipment medium saucepanLarge baking sheetSmall jar for dressingLarge bowl Method Step-by-Step InstructionsRinse quinoa under cold water. Combine with 1.5 cups water and a pinch of salt in a saucepan. Bring to boil, reduce heat, cover and simmer for 10-12 minutes. Let sit covered for 10 minutes.Preheat oven to 400°F (200°C). On a baking sheet, arrange chopped red peppers, sliced onion, and drained chickpeas. Drizzle with olive oil, sprinkle with salt, and toss to coat.Roast for 25-30 minutes until red peppers are charred and chickpeas are crispy. Stir halfway through.In a jar, combine lemon juice, olive oil, honey, and a pinch of salt and pepper. Shake until well mixed.In a bowl, combine cooked quinoa, roasted veggies, and chickpeas. Drizzle with dressing, and toss gently to coat.Serve warm or at room temperature, garnished with fresh herbs. Nutrition Serving: 1saladCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 1200IUVitamin C: 90mgCalcium: 60mgIron: 3mg NotesPat dry chickpeas before roasting for extra crispiness. Adjust sweetness of dressing to personal preference. Store leftovers in an airtight container for up to three days. Tried this recipe?Let us know how it was!
