Roasted Peppers Quinoa Salad with Chickpeas
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.
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: 1bowlCalories: 253kcalCarbohydrates: 38gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 835mgPotassium: 538mgFiber: 8gSugar: 1gVitamin A: 1304IUVitamin C: 63mgCalcium: 114mgIron: 4mg