Chickpea and Quinoa Salad in Sweet Pepper Boats

Quinoa and chickpea-stuffed bell peppers

These appealing bell pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. Photos by Hannah Kaminsky.

Serves: 8 moderately; 4 larger servings

  • 1 cup quinoa, rinsed thoroughly and drained
  • 2 cups filtered or spring water
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • ½ cup fresh flat-leaf parsley, chopped
  • 1 pint grape or cherry tomatoes, halved
  • ¾ cup kalamata olives, pitted and sliced and sliced
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder, plus more as needed
  • ¼ teaspoon sea salt, plus more as needed
  • ¼  teaspoon turmeric
  • 4 large sweet red, yellow, or orange peppers, or a combination
  • Chopped fresh flat-leaf parsley, for garnish (optional)

Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.

Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.

Quinoa and chickpea-stuffed bell peppers recipe

Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.

Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.

Note: The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.

Quinoa and chickpea-stuffed bell peppers

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


79 Responses to “Chickpea and Quinoa Salad in Sweet Pepper Boats”

  1. Linda Osborn says:

    Beautiful colors—-already has my mouth watering to try it! Yummmm.

  2. Beverly says:


  3. Amy says:

    Just started cooking with quinoa and really enjoy it. Can’t wait to try this recipe!

  4. Trish says:

    This sounds yummy! I love the combo of Chick Peas and Quinoa!

  5. Hmmmmm….this looks delicious! I must make this on my day off!

  6. Amy says:

    Sounds delish!

  7. Jean Hayes says:

    These look beautiful and delicious. I would probably leave out the oil and add some vinegar, but gorgeous!

  8. Kathy Cultice says:

    This sounds delicious! I can’t wait to try it!

  9. Barbara says:

    I can’t wait to try these. They look delicious! My Christmas dinner all came from recipes from your website (and book). Thank you for publishing such wonderful recipes!

  10. Lori says:

    Great recipe! Hope I win!

  11. Vicki says:

    Must try this soon!!

  12. Lisanne says:

    Looks Great!! Wonderful dish for anytime :)

  13. Emilly says:

    This looks good.

  14. Samantha says:

    So colorful! Sounds delicious!

  15. JoAnn says:

    Looks good!

  16. phyllisha says:

    Wonderful way to use quinoa.

  17. Tim says:

    I love the Jazzy Vegetarian! Thisrecipe looks fantastic!

  18. Linda Scherer says:

    always love stuffed peppers

  19. Lisa says:

    My husband would love this! :)

  20. Janelle Humphreys says:

    I love trying these recipes.

  21. Heather Williams-McKenzie says:

    I love the colors, and you could omit the peppers if you didn’t have them and serve as a grain salad. Looks like it would be great for school lunches!

  22. susan says:

    Love this recipe and jazzy vegetarian!

  23. Debbie Johnson says:

    I very recently started the “Eat to Live” healthy eating program and I will definitely be
    trying these with my family because they look delicious!!!!

  24. Alison L. says:

    This looks like a delicious recipe…hope to try it soon! I recently discovered Laura’s show on Create and have my Tivo recording them. I’d love to have her book – much easier than trying to find the recipes online! :-)

  25. Freeda says:

    I’m making this one today!!!

  26. Lucinda says:

    Sounds delicious. I just discovered quinoa – yay!

  27. Allison says:

    I know this sounds stupid but I have still not tried quiona I’m just a little on the nervous side on trying to cook it.

  28. Nava says:

    Allison, there is no stupid, there’s just discovery and learning! Here is a brief guide to cooking and using quinoa. Fortunately it’s as easy as can be:

  29. Vinny's Mom says:

    Kalamata love!!! And lemon zest? AND garlic? It’s like you know me & want me to be happy!

  30. Caitlin says:

    Yum I cannot wait to make this!

  31. Heather Koch says:

    This does look really yummy and seems like something i would try.

  32. Laura says:

    Sounds yummy! Can’t wait to try it!!

  33. Teddi Keefer says:

    Ohhhhh Looks great!

  34. Amy says:

    Looks divine!

  35. Trisha Schnatterly says:

    Thank you for another great recipe!

  36. robbie thomas says:

    Beautiful colors.with beautiful flavors to match. Can’t wait to try it Yummy

  37. chris reed says:

    Mmmm………………………. love stuffed peppers!!!!

  38. tye block says:

    This looks like a wonderful addition to my New Years meal of black-eyed peas and greens!YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  39. Sherry Farley says:

    This looks wonderful!

  40. Vicki says:

    I love this recipe! I have tried a few of the Jazzy Vegetarian recipes, so yummy! I love this site too! My friend sent me a recipe from here and as soon as I saw it I knew I had to like you guys on Facebook! I’ve been making lots of your recipes!

  41. Terri Cole says:

    Wow, that looks really good!

  42. nancy says:

    Chickpeas are a favorite of mine :)

  43. Lori says:

    I cook beans in a pressure cooker as part of my daily diet, and I have found chickpeas to be the most versatile. I’m definitely trying out this recipe.

  44. mnemonica says:

    I’ll be trying this whether I win or not (but I hope I win).

  45. Lizzie Crowl says:

    Perfect for dinner tonight’s Meatless Monday celebration.

  46. Cherie says:

    This sounds SO good. I just might make this for lunch today. ;)

  47. Sandra says:

    Yummy. Always looking for new quinoa recipes and love chickpeas so its a winner!

  48. Millie says:

    Love new recipes for Quinoa, thanks.

  49. Norma Romero says:

    Quinoa is so good and healthy for us!!

  50. Alex says:

    I just did the recepie. Instead of the basil I used parsley.. It is delicious!!!

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