Summer Peach & Roasted Chickpea Salad

For some reason I have been craving peaches. Don’t get me wrong – peaches are delicious and it’s their season to shine, but I don’t usually crave them. Or when I think about what I wanted to put in a smoothie, or thinking of what I want for lunch, peaches don’t usually come to mind.

Well that’s changed! For a week every time I thought about what I was hungry for, peaches came to mind. I was truly craving them! I know when I keep thinking of a food throughout the day or think about it over days, it’s gonna have to happen.

I thought I’d share one of the meals I made with them that turned out so good! Here is another non-scheduled, just so happened I made it, and it was delicious so I thought I’d share – recipe. Enjoy!

Summer Peach & Roasted Chickpea Salad

  • Servings: 4 Servings
  • Print

Ingredients

  • 1 can chickpeas or garbanzo beans, drained and rinsed OR about 2 cups cooked
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 4-5 tablespoons olive oil, divided
  • salt and pepper, if desired
  • 2 large peaches, or 4 small (I used 4 small yellow peaches)
  • 4 slices red onion
  • 1 cup toasted slivered almonds
  • 1 cup goat cheese crumbles
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dijon mustard
  • Baby Spinach

Directions

  1. Preheat the oven to 350 degrees F.
  2. Put chickpeas in sandwich ziplock bag. Add spices, 1-2 tbsp of olive oil, and salt and pepper if desired. Toss until coated.
  3. Add chickpeas to a baking sheet and bake for about 20 minutes. Let cool for about 10 minutes.
  4. If slivered almonds are not already toasted, add the almonds to a dry skillet and toast on medium heat. Continually toss to make sure they do not burn. Take off heat when they are browned (about 5 minutes).
  5. Make the dressing. Whisk together balsamic vinegar, 3 tbsp olive oil, garlic clove, and dijon mustard.
  6. Once chickpeas are cooled you can start to assemble your salad.
  7. Since this makes 4 servings, it would be 1/4 of the chickpeas, 1/4 cup toasted almonds, 1/2 peach or 1 small peach sliced, 1 slice of red onion, 1/4 cup goat cheese crumbles on top of a bed of spinach. Drizzle with the dressing.

Advertisement

Barbecue Chopped Salad

Nothing says summer quite like barbecue. And in Texas, we love our barbecue and barbecue sauces. I try to get in the smokey flavors any way that I can.

This salad is one you can take as a side to a picnic, or top it with barbecue chicken, sliced sausages, or chickpeas (like I have below) and have it as a meal. It’s an easy summer dinner that doesn’t heat up your house. Then adding the Yogurt Ranch recipe I have to it helps to give you not only the smokey barbecue flavor, but the creaminess without it being heavy and you can make it dairy free.

Barbecue Chopped Salad

  • Servings: Makes 12 cups or more, 6-8 side servings, or 4-6 main servings with BBQ chicken, sausage, or chickpeas
  • Print

Ingredients

  • 2 heads of lettuce, chopped
  • 1 lb. cherry tomatoes, chopped
  • 1 cucumber, sliced and then quartered
  • 1 yellow bell pepper, chopped
  • 1/2 medium red onion, chopped
  • Toppings and Sauces
  • Avocado, optional on side
  • BBQ Sauce (I use Stubbs Original since it’s lower in sugar than most)
  • Yogurt Ranch
  • BBQ Chicken, Sausage, or Chickpeas

Directions

  1. Wash all vegetables, chop, and mix together.
  2. Top with any toppings and sauce.
  3. Enjoy!

If you are taking it somewhere, make sure to keep sauces and toppings separate so the lettuce doesn’t get soggy.

Nutritional Information
2-3 cups of Salad with 1 Roasted Chicken Breast, 2 tbsp Average BBQ Sauce, & 4 tbsp Yogurt Ranch

407 calories | 6.9 g fat | 1.5 g polyunsaturated | 2.2 g monounsaturated | 1.8 g saturated | 0 g trans fats | 149 mg cholesterol | 550 mg sodium | 32 g 23.5 g carbohydrates | 3 g fiber | 15.5 g sugar | 60 g protein | 113% Vitamin A | 95% Vitamin C | 78% Vitamin K

Nutritional Information
2-3 cups of Salad with 3/4 cup drained canned Chickpeas, 2 tbsp Average BBQ Sauce, & 4 tbsp Yogurt Ranch

426 calories | 4 g fat | 1.3 g polyunsaturated | 0.7 g monounsaturated | 0.4 g saturated | 0 g trans fats | 0 mg cholesterol | 734 mg sodium | 52 g carbohydrates | 10 g fiber | 20 g sugar | 16 g protein | 113% Vitamin A | 95% Vitamin C | 82% Vitamin K