Roasted Red Pepper Salad
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.
Equipment
- oven
Ingredients
Roasted vegetables:
- 2 large red bell peppers cut into strips
- 1 medium onion cut into wedges
- 1 can chickpeas rinsed and drained
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp salt
- ⅓ tsp black pepper
Other salad ingredients
- 1 cups dry quinoa
- 2 cups lettuce romaine, butter lettuce, or any crisp variety
- ¼ cup parsley chopped
- 2 tbsp hemp seeds
Dressing
- 2 tbsp vegan pesto
- 1 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Begin by roasting the vegetables. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the red peppers, onion slices, and chickpeas in olive oil, paprika, salt, and black pepper until well coated. Spread them evenly on the baking sheet in a single layer. Roast for 25–30 minutes, until the vegetables are softened and slightly charred and the chickpeas are golden and crispy.
- While the veggies roast, cook 1 cup dry quinoa (or use leftover if you have it). Bring 1 ¾ cup water to a boil, add the quinoa, lower the heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- In a small bowl, whisk together the pesto, lemon juice, and olive oil. Taste and adjust with more lemon for brightness or more olive oil for smoothness.
- In a large bowl or serving platter, layer the lettuce and quinoa. Add the roasted red peppers, onions, and chickpeas. Drizzle with the pesto dressing and toss gently. Top with chopped parsley and sprinkle hemp seeds over the top. Enjoy!