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

Nutritional Information: 
Per serving: 253 calories; 9.6g fat; 596.5mg sodium; 376.6mg potassium; 36.7g carbs; 5.8g fiber; 3g sugar; 6.6g protein

*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!

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  • Reply
    December 30, 2013 at 2:11 pm

    Yummie!! Must try this! May even be making it for nice snack on New Year’s Eve …

  • Reply
    Jamie Lee
    December 30, 2013 at 2:29 pm

    I love Laura and her show The Jazzy Vegetarian! As always, this looks delicious!

  • Reply
    Name *Kari
    December 30, 2013 at 2:31 pm

    I love to watch her show on PBS!

  • Reply
    Kate C
    December 30, 2013 at 2:39 pm

    This looks delicious and easy!

  • Reply
    December 30, 2013 at 2:39 pm

    This is definately one I will try!

  • Reply
    Jamie Wilkinson
    December 30, 2013 at 2:41 pm

    This dish looks absolutely beautiful and relatively easy to make. I can hardly wait to try it.

  • Reply
    December 30, 2013 at 2:41 pm

    Love the colors and the healthy choice!

  • Reply
    December 30, 2013 at 2:41 pm

    This looks amazing. I love her show!

  • Reply
    December 30, 2013 at 2:44 pm

    This looks delicious!

  • Reply
    December 30, 2013 at 2:45 pm

    This sounds so good!!

  • Reply
    Nicole mauer
    December 30, 2013 at 2:55 pm

    Entering contest. And saving recipe !!

  • Reply
    December 30, 2013 at 3:08 pm

    I love all of Laura’s recipes! She makes this lifestyle so accessible to everyone!

  • Reply
    December 30, 2013 at 3:22 pm

    I have a teenage vegetarian and am still learning how to make nutritious meals the whole family can enjoy. Thanks for the opportunity to win such an amazing cookbook to add to my kitchen.

  • Reply
    December 30, 2013 at 3:24 pm

    Delicious looking, colorful meal! Can’t wait to cook it up. And it would be awesome to win that cookbook. 😉

  • Reply
    December 30, 2013 at 4:10 pm

    looks good can’t wait to try, loved the show on PBS

  • Reply
    Ernest Mason
    December 30, 2013 at 4:20 pm

    I’m going to give this a try!

  • Reply
    December 30, 2013 at 5:33 pm

    Love chickpeas

  • Reply
    Rhiannon Rees
    December 30, 2013 at 5:34 pm

    Looks delish! Would love to win this book!

  • Reply
    faye clark
    December 30, 2013 at 6:05 pm

    Yummm! Adding peppers to this wks grocery list !

  • Reply
    December 30, 2013 at 6:13 pm

    Looks delicious! Can’t wait to try it in summer!

  • Reply
    December 30, 2013 at 9:29 pm

    I’m so tired of all the Christmas goodies and this looks amazing! It combines a number of my favorite foods: quinoa, chick peas and peppers. I will definitely be trying this SOON! Thanks for sharing the recipe.

  • Reply
    December 31, 2013 at 12:46 am

    This looks so good!!! Love quinoa and chickpeas!!!

  • Reply
    December 31, 2013 at 12:52 am

    Yum! This looks so good! I’ll have to try it.

  • Reply
    December 31, 2013 at 2:40 am

    Sounds yummy, definitely will try.

  • Reply
    Lynn f
    December 31, 2013 at 6:48 am

    Oh my this looks wonderful. I see this in my near future.

  • Reply
    Carrie Bello
    December 31, 2013 at 7:45 am

    This salad looks yummy! Am so excited for 2014 to really work on new recipes!

  • Reply
    Candyce C. Fleming
    December 31, 2013 at 8:10 am

    I have made this and it is delicious! I have never had a Laura Theodore recipe fail me!

  • Reply
    Janet Basinger
    December 31, 2013 at 9:23 am

    How do you pronounce quinoa? Is quinoa a complete protein? I would love to win this book! 🙂

    • Reply
      December 31, 2013 at 9:47 am

      Janet, it’s pronounced KEEN-wa. And it is a complete protein, or nearly so.

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