Are you tired of legume salads yet? I hope not, because today I have my favorite of the summer thus far: a Peach and Tomato Chickpea Salad. This summer has been a doozy, in regards to both the hustle and the sweltering heat and humidity. If you’re from the South, the West or the Midwest, you’re probably rolling your eyes at me as I complain about temperatures in the high 80’s to low 90’s; but for us in the Northeast, that is H-O-T, HOT. I don’t central A/C, which means the oven is avoided at all costs. Thankfully, it has inspired me to get more creative and expand my oven-less meal menu.
This chickpea salad is made with a lot of my favorite goods: peaches, tomato, red onion, garlic, fresh lime juice, cilantro, avocado oil and chickpeas (duh). Peach season is upon us, which has me jumping for joy. They are definitely my favorite stone fruit, and they pair so well with tomato. (Get ready for a peach tart recipe next week!)
This recipe comes together as quickly as your chopping skill allow; For me, it was about 10 minutes. We enjoyed this salad on top of mixed greens, but it can also serve as a dip (fiancé’s recommendation). I already have this bookmarked as a dish for our next friend gathering!
Peach and Tomato Chickpea Salad
Featuring two of the produce stars of summer, this salad is perfect as a light meal or as an appetizer with chips.
- 2 large tomatoes diced
- 2 peaches diced
- 2 cups chickpeas 1 can or fresh
- 1 avocado diced
- 1/4 cup red onion chopped
- 1 small jalapeno chopped
- 1/4 cup cilantro chopped (plus more for garnish)
- 1/4 cup lime juice more if desired
- 2 tbsp avocado oil
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp hempseed optional
Combine all Ingredients in a large bowl and mix well.
Serve over greens, in tacos, or as an appetizer with chips.