Spicy Peach and Chickpea Salad

GFGluten FreeGRGrain FreeNFNut FreeVVegan

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This Spicy Peach and Chickpea Salad is filled with sweet & juicy peaches, crunchy veggies, and hearty chickpeas for the ultimate warm weather salad! Vegan, Gluten-Free, & Nut-Free. 

This Spicy Peach and Chickpea Salad is officially one of my top favorite dishes to enjoy on a warm spring or summer day – boasting the perfect balance of flavors and textures with tart, juicy peaches, creamy avocado, hearty chickpeas, and crunchy veggies for a refreshing, filling, and wholesome salad that can’t be beat. And as if it could get any better…the whole dish comes together in less than 15 minutes! 😊

peach and chickpea salad on plate with gold fork


I was inspired to create this salad as I was biting into a juicy summer peach and it hit me – this sweet & tangy fruit would make an insanely delicious salad base. Once I tried it, I was hooked. Tart and juicy peaches combine with protein-packed chickpeas and crisp summer vegetables for the most refreshing salad your tastebuds will ever meet! 

ingredients for chickpea salad in small bowls on kitchen countertop

This salad has a slight kick of spice, thanks to a few slices of fresh jalapeño mingled into the salad, along with a bright and tangy dressing made from lime juice, olive oil, and chipotle powder, this salad is the ultimate balance of sweet and heat. Of course, if spice isn’t your thing, you can always opt to leave the jalapeño and chipotle out, or simply go for a more mild version by using pickled jalapeños instead 😊


There’s no denying it – we all love a wholesome, filling meal that comes together in almost no time! Thankfully, this Spicy Peach and Chickpea Salad is nothing short of fuss-free, ready in less than 15 minutes for a quick throw-together lunch or light, refreshing dinner. 

side-by-side photos of chickpea salad in large serving bowl next to close up photo of salad ingredients after mixing

  1. Combine olive oil, lime juice, agave, chipotle powder, salt, and black pepper in a jar and shake until emulsified, then set aside
  2. Toss the chickpeas, cucumber, peaches, watermelon radish, and jalapeño in a bowl with the dressing mixture. Fold in the avocado and basil leaves. 
  3. Season with salt and pepper and enjoy!

Anyone who says salads are boring hasn’t tried this salad. It’s packed with fruits and veggies so that every bite is bursting with flavor. I love to enjoy this dish out on my patio while soaking up the sun. It would also make a great party dish to bring to a backyard barbecue or picnic date. The eye-catching colors and mouthwatering flavors in this salad are sure to be enjoyed by everyone! Any leftovers you have can be stored in the fridge in an airtight container for up to 4 days. 

peach and chickpea salad on plate with gold fork and fresh basil


    • Watermelon Radishes: If you’ve never tried one of these beautiful root vegetables, I highly recommend grabbing one from your local store and slicing it up. Inside of these seemingly plain radishes are bright pink and green hues, reminiscent of a watermelon! Don’t worry if you can’t find any watermelon radishes at the store, any standard radish will do. Red or white radishes are typically a bit smaller though, so be sure to slice up 3-4 of them instead. 
    • Serving Suggestions: This salad is incredibly satiating on its own, but you can always bulk it up by serving it over fresh greens like arugula or spring mix! In fact, I think the peppery taste of arugula would pair perfectly with the sweet and spicy flavors in this salad. You can also garnish this dish with a few fresh mint leaves if you’d like.
    • Storage Tips: This salad is best enjoyed the day it’s made, but if you’d like to make a large batch and save some for the rest of the week, I suggest storing the dressing and salad separately to ensure all of your ingredients stay fresh and crisp 😊 

Spicy Peach and Chickpea Salad in large bowl with golden tongs

If you’re looking for more fresh, wholesome (and never boring) salads, you’ll love this Dilly White Bean & Cucumber Salad, this Cold Soba Noodle Salad with Peanut Sauce, and this creamy Buffalo Chickpea Salad

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Spicy Peach and Chickpea Salad

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4.5 from 2 reviews

This Spicy Peach and Chickpea Salad is filled with sweet & juicy peaches, crunchy veggies, and hearty chickpeas for the ultimate warm weather salad! Vegan, Gluten-Free, & Nut-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Salad
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan



For the Dressing:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave (or maple syrup)
  • 1/4 teaspoon chipotle powder (optional)
  • 1/2 teaspoon salt 
  • Black pepper, to taste

For the Salad:

  • 3 cups (500 g) chickpeas, drained and rinsed if canned
  • 1/2 cucumber, thinly sliced 
  • 23 peaches, pits removed and diced
  • 1 watermelon radish, cut in half and thinly sliced* 
  • 1 jalapeño, thinly sliced (remove seeds for less heat)
  • 1 avocado, diced
  • 1/2 ounce (14 g) fresh basil, roughly chopped


  1. Prep the Dressing: Add the olive oil, lime juice, agave, chipotle powder, salt, and black pepper to a small jar with a lid. Seal well, then shake vigorously, until the oil has emulsified. Set aside.
  2. Make the Salad: Add the chickpeas to a large bowl, then add in the cucumber, peaches, radish, and jalapeño. Pour the dressing over the veggie mixture, then toss until evenly combined. Add the avocado and basil to the bowl, then gently fold into the chickpea mixture.
  3. Serve: season with additional salt and pepper to taste, if necessary. Serve immediately, or place in the fridge for 15-30 minutes to chill before serving. Leftovers will keep in the fridge for up to 4 days.


  • Watermelon Radish: I love watermelon radishes because they’re bright and colorful, but any standard radish will work too! For small red radishes, use 3-4 instead.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I loved this! Was a different taste for me but defo enjoyable and something i want to try with watermelon reddish

  2. This is so beautiful with hardly any effort! I just prepped everything but the peaches (not ripe yet) and avocados (don’t want them to brown) in a bowl and the dressing in a jar. Thinking of adding a cheese, maybe feta? I got time to figure that out. Everything is in the fridge for now. Leftover chickpeas were used to sample the dressing and it’s so good! Also I didn’t have chipotle so I used smoked paprika and cayenne! Thanks 😂

  3. This is excellent, and your timing clairvoyant. I was looking at a bowl of ripe nectarines and some ripe avocados wondering what to make for dinner, and well, you sent me an email. 😊
    I had everything except radishes, but we are not radish fans anyway. I served it on a bowl of chopped mesclun. The salad was a perfect blend of sweet and spicy. I am going to add a bit of quinoa to the leftovers and serve it with chopped spring greens – I think it will make a very tasty veggie bowl. Thank you!

    1. Glad to give inspiration on what to make and we love what you did with the salad! Thank you, Pam!