Roasted Pepper, Quinoa, and Chickpea Salad
- Carliene Williams
- Mar 27
- 1 min read
Total Time: About 40 Minutes | Makes 1 Serving
An easy recipe to meal prep for the week! NOTE: You can make this vegan by not using the feta cheese.
What You Need:
1/2 Cup Cooked Quinoa
1/4 Cup Chopped Red Onion
4-5 Mini Peppers
1/2 Cup of Chickpeas - drained & rinsed
1 TSP Minced Garlic
1 TSP Dill
2 Cups Spinach
1 OZ Feta Cheese
Olive Oil - to season veggies
Cayenne Pepper - to season veggies
Salt & Pepper to taste - to season veggies
Dressing - I used Trader Joes Vegan Caesar
Directions:
Preheat the oven to 425 degrees F. Add parchment paper to a large baking pan or use non-stick spray.
Cook the quinoa according to package directions. Set aside.
Chop the red onions and mini red peppers into small pieces.
On the baking pan, spread out the chickpeas, red peppers, and red onions.
Add olive oil, dill, cayenne pepper, and salt & pepper to taste. Bake for about 25 minutes or until chickpeas are crispy. Let cool.
Add spinach to a large bowl. Add the quinoa and cooked vegetable mixture. Top with minced garlic, feta cheese, and dressing.