Save I discovered this salad on a sweltering afternoon when my fridge felt empty but my farmers market haul said otherwise. Something about the way the afternoon light hit the vegetables on my counter made me want to roast them instead of the usual raw chopped salad. The tahini dressing came together almost by accident—I was reaching for ranch when I remembered a bottle of tahini hiding in the back of my pantry, and suddenly the whole thing clicked into place.
I brought this to a potluck last spring and watched people go back for thirds, which never happens with salads. One friend asked if I'd made it at a restaurant; another immediately asked for the recipe. There's something about the warm quinoa mixed with cool tomatoes and that creamy, tangy dressing that just feels like it was meant to be together.
Ingredients
- Quinoa, rinsed: This tiny grain is the anchor of the salad—rinsing it removes the bitter coating and makes it fluffier.
- Water or vegetable broth: Broth adds subtle flavor, but water works perfectly fine if that's what you have.
- Red bell pepper, diced: The sweetness intensifies when roasted, turning almost caramelized at the edges.
- Zucchini, diced: It shrinks significantly when roasted, so don't be shy with the pieces.
- Red onion, chopped: Roasting mellows its sharpness into something almost sweet.
- Carrot, sliced: Cut them thin enough to soften through in the oven without becoming mushy.
- Olive oil: Use it generously on the vegetables—they need it to caramelize properly.
- Chickpeas, drained and rinsed: This is where the protein lives, and they add a satisfying earthiness.
- Cherry tomatoes, halved: Add these after everything cools so they stay fresh and juicy.
- Fresh parsley, chopped: The brightness cuts through the richness of the tahini dressing.
- Tahini: The heart of the dressing—creamy, nutty, and more forgiving than you'd think.
- Fresh lemon juice: Never skip this; it's what keeps the dressing from tasting flat.
- Maple syrup or honey: Just enough sweetness to balance the lemon and tahini.
- Garlic clove, minced: One small clove is enough; it's a supporting player, not the star.
Instructions
- Heat your oven and prep the pan:
- Get the oven to 425°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup genuinely easy.
- Season and spread the vegetables:
- Toss the diced peppers, zucchini, red onion, and carrot with olive oil, salt, and pepper until they're well coated. Spread them in a single layer on the baking sheet, leaving a little space between pieces so they roast instead of steam.
- Roast until golden and tender:
- Let them go for 20 to 25 minutes, stirring halfway through. You're looking for the edges to turn golden and caramelized—this is where the magic happens. The whole kitchen will smell incredible.
- Cook the quinoa while vegetables roast:
- Bring the rinsed quinoa and water (or broth) to a boil in a medium saucepan. Once it's boiling, reduce the heat, cover, and let it simmer quietly for 15 minutes until the water is absorbed. Turn off the heat and let it sit covered for 5 minutes, then fluff it with a fork.
- Whisk the tahini dressing:
- In a small bowl, combine the tahini, fresh lemon juice, olive oil, maple syrup, minced garlic, and salt. Whisk until it starts to come together, then slowly add water a tablespoon at a time until it reaches a pourable but creamy consistency—think of the consistency of Greek yogurt.
- Combine everything gently:
- In a large bowl, add the cooled quinoa, roasted vegetables, drained chickpeas, cherry tomatoes, and chopped parsley. Pour the tahini dressing over everything and toss gently until every bite is coated. Taste and adjust seasoning if needed.
- Serve at your preferred temperature:
- This salad is delicious warm, room temperature, or chilled—it's genuinely flexible. Finish with a sprinkle of extra parsley if you want a pop of green.
Save This salad became my go-to answer whenever someone asked what I was bringing to a gathering. It felt like I'd stumbled onto a recipe that was almost too good—nourishing, beautiful, and somehow comforting even though it's technically summer food.
Why the Roasting Makes All the Difference
Raw vegetables in a salad are fine, but roasted vegetables are a revelation. The heat concentrates the sugars, deepens the flavors, and creates these caramelized edges that taste almost like you've added something sweet without touching the sugar. I learned this the hard way after years of chopping vegetables raw and wondering why my salads felt boring. Once I started roasting, even my skeptical family members started asking for seconds.
The Tahini Dressing Secret
Tahini seems intimidating until you realize it's just ground sesame seeds that want to be creamy. The key is whisking it with acid (the lemon juice) first, which helps break it down before you add the oil. If you dump everything in at once, you end up with a broken, grainy mess. I made this mistake exactly once and learned to always start with tahini and lemon, whisking like you're coaxing it to cooperate, then drizzle in the oil slowly.
Make It Your Own
This salad is genuinely forgiving about substitutions. Swap in sweet potato, eggplant, or broccoli depending on the season and what looks good at the market. You can also add toasted pumpkin or sunflower seeds for crunch, crumbled feta if you eat dairy, or pomegranate seeds if you want a burst of brightness. The tahini dressing works with almost everything you put it near.
- Roast your vegetables the day before if you're short on time—they're actually better cold or room temperature.
- If you're making this nut-free, double-check your tahini label since it's processed in some shared facilities.
- Leftovers keep well for three days in the refrigerator, and the salad actually tastes better as the flavors settle together.
Save This salad somehow became the recipe I make when I want to feel like I'm taking care of myself and everyone around me at the same time. It's proof that healthy food doesn't have to be boring.
Recipe FAQ
- → Can I use vegetable broth instead of water for cooking quinoa?
Yes, vegetable broth enhances the quinoa's flavor, adding depth to the dish without overpowering other ingredients.
- → What vegetables work best for roasting in this salad?
Bell pepper, zucchini, red onion, and carrot are ideal for roasting due to their texture and sweetness, but seasonal vegetables like sweet potato or broccoli also work well.
- → How do I make the tahini-lemon dressing creamy and smooth?
Whisk tahini with lemon juice, olive oil, maple syrup, garlic, and a bit of water to thin it out until the dressing achieves a smooth, creamy consistency.
- → Is it possible to prepare this dish nut-free?
Yes, ensure tahini is processed in a nut-free facility and omit honey if allergy is a concern. The dish is naturally free of nuts otherwise.
- → Can this dish be served warm as well as chilled?
Absolutely. It’s delicious both warm, right after assembling, or chilled for a refreshing option.