Quinoa and Roasted Pepper Salad with Crispy Chickpeas
Directions
- 1Preheat oven to 425°F.
- 2Line a baking sheet with parchment paper.
- 3Add peppers, onion, and chickpeas to the baking sheet.
- 4Drizzle with olive oil and sprinkle with salt and pepper.
- 5Bake for 25-30 minutes until chickpeas are crispy and peppers have begun to char.
- 6Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, minced garlic, honey, oregano, salt, and pepper in a small bowl.
- 7Add the cooked quinoa, roasted peppers, onions, chickpeas, feta, and dill to a large bowl.
- 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
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