Summer Peach & Chickpea Salad

Peach, Arugula, & Chickpea Salad topped with grape tomatoes, basil, and almonds in a large white bowl with salad serving spoons off to the side

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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.


  • 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!