Spicy Peach Chickpea Salad

This Spicy Peach Chickpea Salad is packed with sweet and juicy peaches, crunchy veggies, and savory chickpeas for the ultimate warm-weather salad! Vegan, gluten free and nut free.

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

INGREDIENTS + INSPIRATION

I was inspired for this salad when I bit into a juicy summer peach and it hit me – this sweet and tangy fruit would make an insanely delicious salad base. When I tried it, it was me addicted. Tart and juicy peaches combine with protein-packed chickpeas and crunchy summer veggies for the most refreshing salad your taste buds will ever meet!

This salad has a slight spice kick, thanks to a few slices of fresh jalapeño tossed into the salad along with a light and tangy dressing made from lime juice, olive oil and chipotle powder, this salad is the ultimate balance of sweet and warm. Of course, if spices aren’t your thing, you can omit the jalapeño and chipotle, or just go for a milder version by using pickled jalapeños instead 😊

HOW TO MAKE SPICY PEACH CHICKPEA SALAD

There’s no denying it – we all love a healthy, filling meal that’s made in no time! Luckily, this Spicy Peach and Chickpea Salad is easy to make and ready in under 15 minutes for a quick lunch or light, refreshing dinner.

1. Combine Olive oil, lime juice, agave, chipotle powder, salt and black pepper in a jar and shake until emulsification, then put aside.
2. Throw 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 Have fun!

Who says salads are boring Haven’t tried this salad yet. It’s packed with fruits and veggies so every bite is bursting with flavor. I love enjoying this dish on my patio while soaking up the sun. It would also be a great party dish to take to a backyard BBQ or picnic. The eye-popping colors and delicious flavors in this salad are sure to please everyone! Any leftovers you have can be stored in an airtight container in the fridge for up to 4 days.

COOKING TIPS + FAQ:

• • Watermelon radishes: If you have never tried any of these beautiful root vegetables, i maximum recommend getting one from your local store and slicing it up. Inside these seemingly plain radishes are vibrant pinks and greens reminiscent of a watermelon! Don’t worry if you can’t find watermelon radishes at the store, any regular radish will do. However, red or white radishes are usually slightly smaller, so slice 3-4 of them instead.
  • Serving suggestions: This salad is incredibly filling on its own, but you can always top it up by serving it over fresh veggies like arugula or spring mix! In fact, I think the peppery flavor of arugula would pair perfectly with the sweet and tangy flavors in this salad. You can also garnish this dish with some fresh mint leaves if you like.
  • Storage Tips: This salad tastes best the day it’s made, but if you’re making a large batch and want to save something for the rest of the week, I recommend keeping the dressing and salad separate so all the ingredients stay fresh and crunchy 😊

If you’re looking for fresher, healthier (and never boring) salads, you’ll love them Dilly salad with white beans and cucumberThis Cold soba noodle salad with peanut sauceand that creamy Buffalo Chickpea Salad!

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

Print

Spicy Peach Chickpea Salad

This Spicy Peach Chickpea Salad is packed with sweet and juicy peaches, crunchy veggies, and savory chickpeas for the ultimate warm-weather salad! Vegan, gluten free and nut free.

• Author: Caitlin Shoemaker
• Preparation time: 15 minutes
• Cooking time: 0 minutes
• Total time: 15 minutes
• Yield: serves 2 to 4 1x
• Category: salad
• Method: No bake
• Kitchen: 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 (500g) Chickpeas, drained and rinsed if canned
• 1/2 Cucumber, thinly sliced
• 2–3 Peaches, cored and diced
• 1 Watermelon radish, halved 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. Prepare the dressing: In a small jar with a lid, combine the olive oil, lime juice, agave, chipotle powder, salt, and black pepper. Seal well, then shake vigorously until the oil is emulsified. Put aside.
2. Prepare the salad: Place chickpeas in a large bowl, then add cucumber, peaches, radish, and jalapeño. Pour the dressing over the vegetable mixture, then toss until evenly combined. Place the avocado and basil in the bowl and carefully fold into the chickpea mixture.
3. Surcharge: season with additional salt and pepper as needed. Serve immediately or refrigerate for 15-30 minutes before serving. Leftovers will keep in the fridge for up to 4 days.

Remarks

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

Keywords: Vegan Chickpea Salad, Peach Salad, Healthy Chickpea Salad