This quinoa salad with chickpeas and roasted red peppers is a colorful and nutritious vegan dish perfect for lunch or as a side.
Quinoa provides a fluffy, protein-rich base, while roasted red peppers add sweetness and smokiness.
A zesty lemon-tahini dressing ties the flavors together, making this salad both satisfying and refreshing.
Why You’ll Love This Recipe
- Quinoa cooks quickly and offers a complete plant-based protein, making it ideal for a filling salad.
- Roasting the red peppers enhances their natural sweetness and adds depth of flavor.
- The lemon-tahini dressing adds creaminess and acidity without the need for dairy, balancing the salad perfectly.
Chickpea and Roasted Red Pepper Quinoa Salad
This vibrant quinoa salad combines protein-rich chickpeas, sweet roasted red peppers, fresh herbs, and a tangy lemon-tahini dressing for a refreshing vegan meal.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup quinoa (170 g), rinsed and drained
- 1 3/4 cups water (415 ml)
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup roasted red peppers, chopped (about 1 large pepper)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup tahini (80 ml)
- 1/4 cup fresh lemon juice (60 ml)
- 2 tablespoons olive oil (30 ml)
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the quinoa In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
- Prepare the dressing In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Add water (1-2 tablespoons) if needed to thin the dressing to desired consistency.
- Combine the salad Fluff the quinoa with a fork and transfer to a large bowl. Let quinoa cool to room temperature before mixing to avoid wilting the herbs.
- Mix ingredients Add the chickpeas, chopped roasted red peppers, parsley, and cilantro to the quinoa. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed.
Helpful Tips
- Rinse quinoa well to remove its natural bitterness (saponin) before cooking.
- Use store-bought jarred roasted red peppers or roast your own by charring fresh red bell peppers over an open flame or under the broiler.
- Allow quinoa to cool slightly before adding dressing and fresh herbs to keep the salad bright and fresh.
- For extra texture, consider adding toasted pine nuts or pumpkin seeds just before serving.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Do not keep the salad at room temperature for more than 2 hours to prevent bacterial growth.
Since this salad contains tahini and fresh herbs, best quality and texture are maintained when consumed within 3 days.
Frequently Asked Questions
Can I make this quinoa salad ahead of time?
Yes, you can prepare the quinoa and dressing ahead and combine just before serving. The salad tastes best within 3 days refrigerated.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free. Just ensure that canned chickpeas and other ingredients are not processed with gluten contamination.
How should I store leftovers safely?
Keep leftovers refrigerated in an airtight container and consume within 3 days. Avoid leaving the salad out at room temperature longer than 2 hours.
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