Description
A Mediterranean-inspired salad combining sweet, caramelized roasted red peppers and crispy chickpeas with protein-rich quinoa and a zesty cumin-lemon vinaigrette. Feta and fresh herbs add salinity and brightness, making it a satisfying, healthy meal that works hot or cold.
Ingredients
3/4 cup uncooked quinoa
8 mini red peppers, seeded and quartered
1 small red onion, quartered
1 (400g) can chickpeas, drained, rinsed, and patted dry
1/4 cup olive oil
1 garlic clove, minced
1 tsp dried thyme
1 tsp ground coriander
1 tsp paprika
1 cup crumbled feta
2 tbsp fresh lemon juice
1/2 tsp ground cumin
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp chopped fresh dill and parsley (or substitute with cilantro for non-halal)
Optional: 1 tsp chili flakes (for additional heat)
Instructions
Preheat oven to 425°F (220°C). Rinse quinoa until water runs clear. Roast peppers, onion, chickpeas, garlic, thyme, coriander, and paprika in a single layer on baking sheets for 30 minutes, flipping halfway. Allow roasted veggies to cool slightly.
Prepare dressing by whisking lemon juice, cumin, salt, and pepper. Add 2 tbsp olive oil and mix until emulsified. Combine cooked quinoa (1.5 cups) with roasted veggies and chickpeas.
Drizzle dressing over the salad, fold gently. Add feta and herbs. Top with remaining olive oil before serving.
Notes
Use halal-certified feta if adhering to strict halal dietary laws.
Roasting chickpeas with paprika and olive oil creates a delightful crunch.
Storage: Salade keeps for 3-4 days in an airtight container in fridge. Add fresh herbs just before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Recettes de Salades Saines et Faciles
- Method: Oven roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 250
- Sugar: 4g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg