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Roasted Peppers Quinoa Salad with Chickpeas

Venelina Dove M.D.
This vibrant roasted peppers quinoa salad with chickpeas and a creamy garlic tahini dressing is sure to become a staple in your recipe collection. It is easy to prepare in under 20 minutes with simple, nutritious ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine European
Servings 2 large bowls
Calories 253 kcal

Equipment

Ingredients
 
 

  • ⅓ cup dry quinoa
  • ⅔ cup water
  • 1 cup canned chickpeas drained and rinsed
  • 5 roasted peppers chopped
  • ⅓ bunch parsley chopped

For the Dressing

  • 1 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 2 tbsp lemon juice freshly squeezed
  • 2 cloves garlic
  • ½ tsp Himalayan salt pressed
  • pinch of black pepper

Instructions
 

  • Place quinoa and water in a saucepan. Bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 10-12 minutes. When it is ready, let it cool for a while.
  • Meanwhile, put all ingredients for the dressing in a small bowl and whisk until creamy.
  • In a large bowl combine the cooked quinoa, chickpeas, chopped roasted peppers, and parsley. Pour the dressing over the salad, give it a toss and enjoy!

Notes

  • You can cook the quinoa in advance or use leftover quinoa and assemble the salad quickly.
  • I used frozen roasted peppers, you can also use peppers from a jar or can, packed in water (not oil).

Nutrition

Serving: 1large bowlCalories: 253kcalCarbohydrates: 38gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 835mgPotassium: 538mgFiber: 8gSugar: 1gVitamin A: 1304IUVitamin C: 63mgCalcium: 114mgIron: 4mg
Keyword roasted peppers salad
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