Sweet Pepper Salad

https://lainiecooks.substack.com/p/lainies-3-2-1s-miso-leek-and-butter?open=false#%C2%A7sweet-pepper-salad

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Step 1

Preheat oven to 425 degrees. Start by dicing the onion and chopping the mini peppers into slices. Drain chickpeas and pat dry.

Step 2

Add peppers, chickpeas, and red onion to a parchment lined sheet pan and roast for 20-25 minutes.

Step 3

In a large mixing bowl, combine the cooked quinoa, peppers, onion, chickpeas, and basil. Stir until well incorporated then top with feta.

Step 4

In a small bowl, whisk together the red wine vinegar, mustard, oregano, honey, olive oil, salt, and pepper until well combined. (Add ingredients to a blender and blend for a thicker, creamier dressing).

Step 5

Add dressing to salad and lightly toss.