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5 from 1 vote

Roasted Bell Pepper, Onion and Chickpea Tahini Quinoa Salad

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Ingredients

  • 2 cups cooked quinoa (370 g)
  • 2 tbsp olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 can chickpeas (drained)
  • 2/3 cup crumbled feta (100 g)
  • 2 tbsp fresh dill chopped

Dressing Ingredients

  • 2 1/2 tbsp tahini
  • 1 tbsp coconut aminos or soy sauce
  • Juice of one lemon
  • 2 tbsp filtered water
  • 1 tsp black pepper

Instructions

  • In a small bowl, whisk together all dressing ingredients and set aside.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone baking mat for easy clean up.
  • On baking sheet, spread the chopped bell pepper, onion and drained chickpeas and drizzle with 2 tablespoon of olive oil and season with salt and pepper.
  • Bake bell pepper, onion and chickpeas for 15-20 minutes until chickpeas are slightly browned and veggies are soft. Remove from oven and let cool.
  • In a large bowl combine cooked quinoa, veggies, chickpeas, feta and dill. Drizzle with dressing a toss to combine!