Savory Peach and Chickpea Salad

A refreshing salad with peaches and chickpeas

Mediterranean Fusion Chickpeas⏱ 30 min⚡ dairy-free

A robust yet refreshing salad featuring juicy peach slices, sun-ripened tomatoes, and nutty chickpeas in a lemony-spicy dressing. Roasted nuts add a pleasant crunch, while fresh herbs provide depth.

Nutrition · per serving

520kcal

17gProtein

58gCarbs

26gFat

10gFiber

2 servings

Ingredients

17 items

Salad

Chickpeas, drained (1 can, approx. 240 g drained weight)240 g

ripe peaches, pitted and sliced2 (approx. 300 g)

Tomatoes (cocktail or vine tomatoes), halved250 g

Cucumber, halved lengthwise and sliced1 small (approx. 150 g)

Spring onions, finely sliced2 pieces

fresh mint, roughly chopped8 g (approx. 2 tbsp)

fresh parsley, roughly chopped10 g (approx. 3 tbsp)

fine sea salt1 tsp (to taste)

freshly ground black pepperto taste

Dressing

Lemon juice (fresh)30 ml (approx. 1 large lemon)

white balsamic vinegar (or red wine vinegar)15 ml

Dijon mustard1 tsp

liquid honey or maple syrup1 tsp (5 ml)

extra virgin olive oil30 ml (2 tbsp)

garlic clove, very finely chopped or pressed1 small (approx. 3 g)

chili flakes (optional)a pinch

Topping

roasted almonds or cashews, roughly chopped40 g

Tips

•For more umami, grate 1 tsp of finely grated lemon zest into the dressing.
•If nut-free is required, replace almonds with roasted pumpkin seeds.
•The salad can be prepared in advance; store the dressing separately and mix just before serving to keep the peaches firm.

Steps

1
Place chickpeas in a sieve, rinse under cold water, and drain well; transfer to a large bowl.
240 g Chickpeas, drained (1 can, approx. 240 g drained weight)
2
Prepare peaches, tomatoes, cucumber, and spring onions and add to the bowl with the chickpeas.
2 (approx. 300 g) ripe peaches, pitted and sliced250 g Tomatoes (cocktail or vine tomatoes), halved1 small (approx. 150 g) Cucumber, halved lengthwise and sliced2 pieces Spring onions, finely sliced240 g Chickpeas, drained (1 can, approx. 240 g drained weight)
3
For the dressing, vigorously mix or shake lemon juice, balsamic vinegar, Dijon mustard, honey or maple syrup, olive oil, garlic, and chili flakes in a jar or small bowl until emulsified.
30 ml (approx. 1 large lemon) Lemon juice (fresh)15 ml white balsamic vinegar (or red wine vinegar)1 tsp Dijon mustard1 tsp (5 ml) liquid honey or maple syrup30 ml (2 tbsp) extra virgin olive oil1 small (approx. 3 g) garlic clove, very finely chopped or presseda pinch chili flakes (optional)
4
Pour the dressing over the salad and gently but thoroughly mix to avoid crushing the peach slices; season with salt and pepper to taste.
30 ml (2 tbsp) extra virgin olive oil1 tsp (to taste) fine sea saltto taste freshly ground black pepper
5
Gently fold in mint and parsley, and let the salad sit for 5 minutes to allow the flavors to meld.
8 g (approx. 2 tbsp) fresh mint, roughly chopped10 g (approx. 3 tbsp) fresh parsley, roughly chopped
6
In a small pan, toast the chopped almonds or cashews without additional fat over medium heat for 2–3 minutes until fragrant; let cool and sprinkle over the salad before serving.
40 g roasted almonds or cashews, roughly chopped
7
Divide the salad onto two plates and serve immediately.

Origin & History

Fruity salads with legumes combine Mediterranean traditions of fresh fruits and vegetables with hearty protein sources like chickpeas. Combined with herbs and a tangy-sweet dressing, this type of salad is a modern fusion of Mediterranean and light summer dishes.

Pregnancy

Great

Chickpeas provide plant-based protein and folate, fresh fruits and herbs are safe; garlic and lemon are fine cooked/raw in normal amounts.

Breastfeeding

No specific concerns.

mediterranean chickpeas peach salad dairy-free quick nutty

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Steps

Place chickpeas in a sieve, rinse under cold water, and drain well; transfer to a large bowl.

240 g Chickpeas, drained (1 can, approx. 240 g drained weight)

Prepare peaches, tomatoes, cucumber, and spring onions and add to the bowl with the chickpeas.

2 (approx. 300 g) ripe peaches, pitted and sliced250 g Tomatoes (cocktail or vine tomatoes), halved1 small (approx. 150 g) Cucumber, halved lengthwise and sliced2 pieces Spring onions, finely sliced240 g Chickpeas, drained (1 can, approx. 240 g drained weight)

For the dressing, vigorously mix or shake lemon juice, balsamic vinegar, Dijon mustard, honey or maple syrup, olive oil, garlic, and chili flakes in a jar or small bowl until emulsified.

30 ml (approx. 1 large lemon) Lemon juice (fresh)15 ml white balsamic vinegar (or red wine vinegar)1 tsp Dijon mustard1 tsp (5 ml) liquid honey or maple syrup30 ml (2 tbsp) extra virgin olive oil1 small (approx. 3 g) garlic clove, very finely chopped or presseda pinch chili flakes (optional)

Pour the dressing over the salad and gently but thoroughly mix to avoid crushing the peach slices; season with salt and pepper to taste.

30 ml (2 tbsp) extra virgin olive oil1 tsp (to taste) fine sea saltto taste freshly ground black pepper

Gently fold in mint and parsley, and let the salad sit for 5 minutes to allow the flavors to meld.

8 g (approx. 2 tbsp) fresh mint, roughly chopped10 g (approx. 3 tbsp) fresh parsley, roughly chopped

In a small pan, toast the chopped almonds or cashews without additional fat over medium heat for 2–3 minutes until fragrant; let cool and sprinkle over the salad before serving.

40 g roasted almonds or cashews, roughly chopped

Divide the salad onto two plates and serve immediately.