Cooked - Quinoa And Roasted Mini Pepper Salad With Crispy Chickpeas, Roasted Red Onion, Feta, Dill, And Honey Lemon Vinaigrette

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Quinoa And Roasted Mini Pepper Salad With Crispy Chickpeas, Roasted Red Onion, Feta, Dill, And Honey Lemon Vinaigrette

1.0

1 lb sweet mini peppers, stems removed and cut in half crosswise

1 small red onion, peeled and cut into wedges

1 (14 oz) can chickpeas, rinsed and drained

Olive oil

Salt & pepper

2 cups cooked quinoa

¼ cup feta, crumbled

⅛ cup roughly chopped dill

3 tbsp olive oil

3 tbsp red wine vinegar

Juice of 1 lemon

2 cloves garlic, minced

1 tsp honey

½ tsp oregano

Pinch of salt & pepper

Preheat oven to 425 F. Line a baking sheet with parchment paper, and add peppers, onion, and chickpeas. Drizzle with olive oil and sprinkle with salt and pepper, and bake for 25-30 minutes or until chickpeas are crispy and peppers have just begun to char.
Prepare dressing by whisking together ingredients in a small bowl.
Add the quinoa, peppers, onions, chickpeas, feta, and dill to a large bowl. Toss with the dressing, and serve warm or cold with an extra sprinkle of feta and dill on top!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 95 weeks ago

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