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
Ingredients
Scale
4 ounces (113 g) arugula (or sub other salad greens)
2 tablespoons high-quality extra virgin olive oil
Juice of 1/2–1 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
Instructions
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.
Deck it Out: add in the chickpeas and tomatoes, then toss again. Top with the basil, peaches, and almonds.
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.
Notes
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.