This vibrant roasted peppers vegan quinoa salad with chickpeas and a creamy oil-free 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.
This roasted peppers salad is loaded with protein-rich quinoa and chickpeas tossed in a vegan garlic tahini dressing for an easy, satisfying, and delicious side dish or main meal.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, soy-free, dairy-free
- Quick & easy
- Just a few simple ingredients
- Ready in under 20 mins
- Meal prep-friendly
- High in protein
- Loaded with fiber
- Nutritious and filling
- Great as a main meal or side
Ingredient Notes
- quinoa – it is full of fiber and makes a great base for salads. You can use any variety of quinoa – white, red, or tri-color. I used white.
- chickpeas – canned or cooked from scratch both work. If you’re using canned, drain and rinse them before adding to the salad.
- roasted peppers – I had some frozen home roasted red peppers but you can also use store-bought roasted peppers from a jar or can, just be sure to be packed in water (not oil) for an oil-free salad.
- parsley – use fresh parsley. You can swap it for fresh dill or cilantro.
- tahini – needed for the dressing
- vinegar – I used apple cider vinegar. White wine vinegar would be a suitable substitute.
- lemon juice – freshly squeezed is best
- garlic – Use raw garlic or substitute 1/2 tsp garlic powder
- salt & pepper – used to season the dressing
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Roasted Peppers Salad with Chickpeas
Step 1: Cook quinoa – 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.
Step 2: Make the dressing – Meanwhile, put all ingredients for the dressing in a small bowl and whisk until creamy.
Step 3: Assemble the salad – Pour the dressing over the salad and toss well.
How to Store
Refrigerator: Store leftovers in a sealed container in the refrigerator for up to 3 days.
Make ahead: This salad is perfect for meal prep. You can assemble the entire salad a day in advance and store it in the fridge. However, to maintain the salad’s freshness, I recommend preparing just the quinoa and dressing ahead of time.
The quinoa can be cooked 1-2 days in advance and stored in the fridge.
The dressing can also be made up to 2 days ahead and stored in a sealed container in the fridge.
More Healthy Salad Recipes
Roasted Peppers Quinoa Salad with Chickpeas
Ingredients
- ⅓ cup (60 g) dry quinoa
- ⅔ cup (160 ml) water
- 1 cup (150 g) canned chickpeas, drained and rinsed
- 5 (300 g) roasted peppers, chopped
- ⅓ bunch parsley, chopped
For the Dressing
- 1 tbsp (15 g) 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).
