Chickpea Peach Salad with Honey Lime Dressing
This vibrant salad combines juicy peaches, hearty chickpeas, and fresh herbs with a bright honey-lime dressing. It’s a Mediterranean-friendly dish perfect for warm weather — full of fiber, plant-based protein, and antioxidants. Serve it as a side dish or a light main meal.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Serves: 2–3
Ingredients
For the Salad:
1 can (15 oz / 425 g) chickpeas, drained and rinsed
2 ripe peaches, pitted and sliced
½ small red onion, finely sliced
1 small cucumber, diced
½ cup cherry tomatoes, halved
¼ cup crumbled feta cheese
2 tbsp fresh mint, chopped
2 tbsp fresh basil, chopped
2 cups baby arugula or mixed greens
For the Honey Lime Dressing:
2 tbsp extra virgin olive oil
1½ tbsp fresh lime juice
1 tsp honey (or maple syrup for vegan option)
½ tsp Dijon mustard
¼ tsp salt, or to taste
⅛ tsp black pepper
pinch of chili flakes for a mild kick
Instructions
Prepare the dressing:
In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
Assemble the salad:
In a large bowl, combine chickpeas, peaches, red onion, cucumber, cherry tomatoes, feta, mint, and basil.
Toss and serve:
Pour the dressing over the salad and gently toss to coat. Add arugula or greens just before serving to keep them fresh and crisp.
Taste and adjust:
Add extra lime juice or honey if needed. Serve immediately or chill for 15–20 minutes to let the flavors meld.
Notes & Tips
Peach substitutes: Use nectarines, mango, or even strawberries when peaches aren’t in season.
Add crunch: Sprinkle toasted almonds, walnuts, or pistachios on top.
Make ahead: Mix everything except greens and dressing. Add both just before serving.
Protein boost: Add grilled chicken or shrimp for a more filling meal.
Frequently Asked Questions
Q: Can I use canned peaches?
A: Fresh is best, but if using canned, choose peaches packed in juice (not syrup) and drain well.
Q: Can I make it vegan?
A: Yes! Just skip the feta or use vegan feta and replace honey with maple syrup.
Q: How long does it last?
A: Without greens and dressing, the salad base keeps well for up to 2 days in the fridge.
Nutritional Information
Calories: 310 kcal
Protein: 10 g
Fat: 13 g
Carbohydrates: 38 g
Fiber: 8 g
Sugars: 13 g