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This Roasted Red Pepper Salad is a simple salad that packs both flavor and nourishment into every bite. It’s smoky, fresh, hearty, and drizzled with a vibrant pesto-lemon dressing that ties everything together beautifully.

If you’re looking for a salad that’s bursting with roasted goodness and nutritious ingredients, this one deserves a permanent place in your weekly rotation. Whether you’re prepping for a quick weekday lunch, a potluck, or a light dinner, this colorful bowl is a showstopper.

The Inspiration Behind the Salad

I’ve always loved the smoky sweetness that comes from roasting red peppers — it’s a flavor that instantly transports me to Mediterranean kitchens and summer barbecues. Pair that with the hearty nuttiness of roasted chickpeas, the mellow flavor of quinoa, and the bright green freshness of parsley and lettuce, and you’ve got a salad that’s equal parts comforting and refreshing.

This recipe came together on one of those “what do I have in the fridge?” nights. I had leftover quinoa, a bunch of peppers that were begging to be roasted, and some pesto I’d made earlier in the week. A lemon, a handful of hemp seeds, and a quick roast later, and this salad was born — and now it’s a staple.

Why You’ll Love This Roasted Red Pepper Salad

Full of texture: The crunch of roasted chickpeas, tender quinoa, and crisp greens give every bite a layered feel.
Super satisfying: Thanks to the combo of plant-based protein, healthy fats, and fiber, this salad will actually fill you up.
Meal-prep friendly: Most of the components can be made ahead of time and stored for easy lunch or dinner assembly.
Naturally gluten-free & vegan (if your pesto is dairy-free).
Customizable: Swap out ingredients based on what you’ve got or what’s in season.

Ingredients

Here’s everything you’ll need:

For the Salad:

red bell peppers
red onion
chickpeas
olive oil
paprika
salt
black pepper
quinoa
lettuce (romaine, butter lettuce, or any crisp variety)
fresh parsley
hemp seeds

For the Dressing:

pesto (homemade or store-bought)
fresh lemon juice
olive oil

Variations and Additions

Add avocado for creaminess.
Crumbled vegan feta adds a tangy, salty contrast.
Toss in olives or sun-dried tomatoes for Mediterranean flair.
Use arugula instead of lettuce for a peppery bite.
Try it warm by serving the roasted veggies right out of the oven.

Make-Ahead and Storage Tips

This salad is ideal for meal prep! Here’s how to keep things fresh:

Roasted veggies and chickpeas: Store in an airtight container in the fridge for up to 4 days.
Quinoa: Can be made 3–4 days ahead.
Dressing: Store separately in a jar for up to a week.
Lettuce and parsley: Chop fresh before serving if you prefer crisp greens.

If prepping ahead, assemble everything except the lettuce and dressing. Add those just before eating to avoid sogginess.

Nutritional Benefits of Roasted Red Pepper salad

This salad is more than just tasty — it’s full of nutritional perks:

Red peppers are rich in vitamin C and antioxidants.
Chickpeas bring fiber and plant-based protein.
Quinoa adds a complete protein source and minerals like magnesium and iron.
Hemp seeds are packed with omega-3 fatty acids.
Pesto and olive oil provide healthy fats that help with nutrient absorption.

It’s the kind of meal that feels indulgent while fueling your body in all the right ways.

FAQs: Roasted Red Pepper Salad

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! If you’re short on time, jarred roasted red peppers work well. Just drain and pat them dry before adding them to the salad.

Is this salad vegan?

Yes — as long as you use a dairy-free pesto. Many store-bought pestos contain cheese, so look for a vegan version or make your own with basil, garlic, pine nuts (or walnuts), olive oil, and nutritional yeast.

Can I make this salad ahead of time for meal prep?

Yes! It’s great for meal prep. Just store the dressing separately and wait to add the lettuce until you’re ready to eat.

What kind of pesto should I use?

Traditional basil pesto is perfect, but feel free to experiment — arugula pesto, sun-dried tomato pesto, or even a vegan kale pesto all taste amazing here.

What can I use instead of chickpeas?

Try roasted white beans, black beans, or even cubes of roasted sweet potato if you’re looking for a chickpea alternative.

Is this salad gluten-free?

It is! Quinoa is naturally gluten-free, and all the other ingredients are too — just double-check your pesto if using store-bought.

Can I serve it warm?

Definitely. This salad tastes fantastic warm, especially when the roasted peppers and chickpeas come straight from the oven. Just layer over the greens right before serving.

Check out more recipes:

Loaded Roasted Sweet Potato

Buckwheat and Chickpea Salad

Quinoa and White Bean salad

Savory Chickpea Granola Clusters