Summer Peach & Chickpea Salad

GFGluten FreeVVegan

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This sweet & salty Summer Peach & Chickpea Salad is perfectly balanced—juicy peaches, hearty chickpeas, and fresh greens in a lemon olive oil dressing! Vegan & Gluten-Free.

This Summer Peach & Chickpea Salad is my new go-to summer salad! It’s fresh and juicy, with the perfect balance of sweet + salty. Whether you’re too hot to cook, or simply too busy living your best hot girl summer, this salad is here for you 😉

Freshly sliced peaches, hearty chickpeas, buttery almonds, and juicy tomatoes, all on top of a bed of peppery arugula. Best of all? The prep is super straightforward and virtually fuss-free, using simple, seasonal ingredients that pack SO MUCH summertime flavor!

Overhead close-up photo of peach and chickpea salad with arugula, basil, and slivered almonds


Ingredients for summer peach & chickpea salad in small white bowls on marble background. Clockwise text labels read basil, grape tomatoes, oil, lemon, arugula, peach, chickpeas, slivered almonds, and salt & pepper

Since we’re going for a stress-free salad, we’ll toss our greens in a simple combination of lemon and extra virgin olive oil — the juicy tomatoes and ripe peaches add lots of moisture, so the dressing doesn’t need to be too fancy. But don’t skip on the salt and pepper — it adds that final touch to bring all of the sweet and savory flavors together.

One more tip for my peach salad professionals out there: you’ll get the best results from a sweet-smelling but still firm peach. It’s intense in peachy flavor, (which is a top priority here!) plus it’s easier to dice and distribute throughout the salad without getting mushy and falling apart!


Overhead close-up photo of peach and chickpea salad with arugula, basil, and slivered almonds with wooden salad spoons

A hot girl summer salad deserves nothing less than a simple 1-2-3 step process! Easy to make and even easier to eat, so that you can get back to enjoying what’s most important this summer: you 😉

  1. In a large bowl, toss the arugula in olive oil, lemon juice, and a generous amount of salt and pepper.
  2. Add the chickpeas and tomatoes to the salad, then toss again. Top with the sliced peaches, slivered almonds, and freshly chopped basil.
  3. Enjoy fresh with lemon wedges and extra salt and pepper on the side. 

Peach & chickpea salad in small serving bowl with gold fork on marble background

Nothing beats a no-cook meal on a hot, sunny day, and this Summer Peach & Chickpea Salad definitely achieves maximum summertime satisfaction! Enjoy it on its own or serve it alongside warm-weather recipes like these Vegan Beet Burgers and 4-Ingredient Watermelon Slushies! This peachy green salad is most delicious when it’s served fresh, but if you have any leftovers, they will keep in the fridge for up to 2 days 🙂

Large bowl of summer peach & chickpea salad with wooden salad spoons off to the side

If you’re looking for more juicy, fruit-filled recipes to enjoy this summer, you’ll also love this Peaches & Cream Overnight Oatmeal, these Baked Blueberry Donuts, and this Vegan Strawberry Upside Down Cake!

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 🙂



Summer Peach & Chickpea Salad

This sweet & salty Summer Peach & Chickpea Salad is perfectly balanced—juicy peaches, hearty chickpeas, and fresh greens in a lemon olive oil dressing! Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Salad
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


  • 4 ounces (113 g) arugula (or sub other salad greens)
  • 2 tablespoons high-quality extra virgin olive oil
  • Juice of 1/21 lemon, depending on preference
  • Salt and black pepper, to taste
  • 2 cups (380 g) chickpeas, drained and rinsed well if using canned
  • 10 ounces (280 g) grape tomatoes, cut in half
  • 1 semi-firm peach, cut into thin slices
  • 1/4 cup (33 g) slivered almonds
  • 1/4 cup chopped fresh basil, loosely packed
  • Optional add-ins: 2 tablespoons fresh capers or 1/4 cup chopped olives


  1. Dress the Greens: add the arugula, oil, juice of 1/2 of a lemon, and a generous amount of salt and pepper to a large bowl. Toss well, using either clean hands or salad tongs.
  2. Deck it Out: add in the chickpeas and tomatoes, then toss again. Top with the basil, peaches, and almonds.
  3. Serve: immediately, with lemon wedges and extra salt & pepper on the side. This salad is best enjoyed fresh, but can be kept in the fridge for up to 2 days.


  • Substitutions: use any tender leafy green in place of arugula.  Chickpeas can be swapped for another creamy white bean. Almonds can be replaced with pumpkin seeds or chopped hazelnuts.
  • Oil-Free: make this Easy Tahini Dressing instead of the lemon & oil one!

Keywords: summer peach salad, chickpea peach salad, peach tomato salad, summer vegan salads

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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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