Quinoa and Roasted Pepper Salad with Crispy Chickpeas

30 mins
Serves 2
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Directions

  1. 1Preheat oven to 425°F.
  2. 2Line a baking sheet with parchment paper.
  3. 3Add peppers, onion, and chickpeas to the baking sheet.
  4. 4Drizzle with olive oil and sprinkle with salt and pepper.
  5. 5Bake for 25-30 minutes until chickpeas are crispy and peppers have begun to char.
  6. 6Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, minced garlic, honey, oregano, salt, and pepper in a small bowl.
  7. 7Add the cooked quinoa, roasted peppers, onions, chickpeas, feta, and dill to a large bowl.
  8. 8Toss with the dressing and serve warm or cold with an extra sprinkle of feta and dill on top.

Ingredients

  • 1 lb sweet mini peppers
  • 1 small red onion
  • 14 oz chickpeas
  • 3 tbsp olive oil
  • 0 salt
  • 0 pepper
  • 2 cups cooked quinoa
  • 0.25 cup feta
  • 0.125 cup dill
  • 3 tbsp red wine vinegar
  • 1 lemon juice
  • 2 cloves garlic
  • 1 tsp honey
  • 0.5 tsp oregano

Equipment

baking sheetparchment paperwooden bowlsmall bowlfork