Roasted Pepper Chickpea Quinoa Salad

Roasted Pepper Chickpea Quinoa Salad brings bright, fresh flavor to a satisfying bowl that works beautifully for lunch, dinner, or meal prep. Fluffy tri-color quinoa soaks up a smooth lemon-roasted pepper vinaigrette, giving every bite plenty of flavor without feeling heavy.

Chickpeas make the salad hearty, while cucumber, baby spinach, red onion, parsley, and basil keep it colorful and fresh. Creamy feta adds a salty finish, and roasted sunflower kernels bring just the right amount of crunch.

This quinoa chickpea salad tastes wonderful at room temperature and becomes even better after a short rest. Serve it alongside grilled chicken, salmon, or roasted vegetables, or enjoy a generous bowl on its own. It is fresh without feeling flimsy, filling without being too rich, and polished enough for a potluck table. One colorful bowl, plenty of satisfying ingredients, and very little fuss.

Recipe Yield: 6 servings

INGREDIENTS

1 cup uncooked tri-color quinoa, rinsed and drained well
1¾ cups low-sodium vegetable broth
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
1 cup diced English cucumber
1 cup jarred roasted red peppers, drained well and divided
2 cups baby spinach, finely chopped
⅓ cup finely chopped red onion
½ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh basil
½ cup crumbled feta cheese
⅓ cup roasted unsalted sunflower kernels
⅓ cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp honey
1 tsp finely grated lemon zest
1 garlic clove, finely grated
½ tsp dried oregano
¼ tsp smoked paprika
½ tsp kosher salt
¼ tsp black pepper

INSTRUCTIONS

1. Cook the quinoa:
Combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 14–16 minutes, until the broth is absorbed.

2. Rest and fluff:
Remove the saucepan from the heat and let the quinoa rest, covered, for 10 minutes. Then fluff it gently with a fork.

3. Make the dressing:
Blend ¼ cup roasted peppers with the olive oil, lemon juice, vinegar, Dijon, honey, lemon zest, garlic, oregano, smoked paprika, salt, and pepper until smooth.

4. Season and cool:
Transfer the warm quinoa to a large bowl and toss with half of the dressing. Let it cool uncovered for about 20 minutes.

5. Mellow the onion:
Meanwhile, stir the red onion into the remaining dressing. Let it rest for 10 minutes to soften its sharp flavor.

6. Assemble the salad:
Add the chickpeas, cucumber, remaining roasted peppers, spinach, parsley, basil, feta, and onion dressing to the cooled quinoa. Toss gently until evenly coated.

7. Finish and serve:
Fold in most of the sunflower kernels and garnish with the remainder. Rest for 15 minutes before serving, or refrigerate for 30 minutes for a chilled salad.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cool the quinoa before adding the greens: Warm quinoa can wilt the spinach and basil. The 20-minute cooling period helps preserve their fresh color and flavor.
• Remove excess moisture: Pat the chickpeas dry and drain the roasted peppers thoroughly. Otherwise, their liquid can dilute the roasted pepper vinaigrette.
• Adjust the dressing after resting: Quinoa continues absorbing dressing as it sits. Taste the salad before serving and add a small squeeze of lemon if it needs extra brightness.
• Keep the crunchy ingredients separate for meal prep: Refrigerate the salad for up to four days. Add the sunflower kernels shortly before serving so they remain crisp.