This sweet and savory Summer Peach & Chickpea Salad is light, refreshing, and full of flavor. Juicy peaches, protein-packed chickpeas, and fresh greens are tossed in a bright lemon-olive oil dressing for an easy vegan, gluten-free dish.

This Summer Peach & Chickpea Salad is a fresh, feel-good, healthy lunch or salad you’ll want on repeat all season. It’s light, juicy, and perfectly balanced with sweet peaches, savory chickpeas, and a hint of crunch in every bite.

• Save

Made with ripe peaches, hearty chickpeas, juicy tomatoes, and crunchy almonds over a bed of peppery arugula, this salad comes together fast with simple, seasonal ingredients.

It’s perfect for hot days when you don’t want to cook but still want something satisfying, nourishing, and full of summer flavor.

More Viral Recipes

Quick Mediterranean Tuna Salad with No Mayo (Healthy Version)

Authentic Hawaiian Macaroni Salad

Authentic Hawaiian Macaroni Salad

In this guide, you’ll see how to put the salad together step by step, and what are some best substitutes for the ingredients you are missing out on, and the simple tricks that keep it tasting fresh even the next day. If you want a salad that’s filling, quick to make, and one you’ll actually look forward to eating again, this is it.

What’s In a Serving

Nutrient	Approximate Amount
Calories	350-400 kcal
Fat	25-30 grams
Saturated Fat	3-5 grams
Carbohydrates	35-45 grams
Fiber	8-12 grams
Sugar	5-8 gams
Protein	8-12 grams
Sodium	Depends a lot on added salt and canned chickpeas. Could be low to moderate

The fiber in this salad helps you stay full longer, which means you’re less likely to reach for extra snacks. The healthy fats from olive oil play an important role in supporting heart health and also help your body absorb nutrients better.

Chickpeas bring in a steady source of plant protein, which your body uses to build and repair tissues. And the natural sugars from peaches and tomatoes are gentle. They give just enough sweetness without causing a sharp spike in blood sugar like a dessert might.

When to Use Canned Chickpeas Vs. Cooked At Home

Chickpeas are the backbone of this salad, but you’ve got two options. Canned or cooked from dry. Each has its place.

Canned chickpeas are the best when you need speed. Just open the can, rinse under cold water, and they’re ready to use. They save you at least an hour of cooking. The trade-off is that they can be softer and sometimes saltier, depending on the brand.

Cooked from dry are perfect if you want full control over texture and flavor. You can cook them firm or soft, and season the water with garlic, bay leaf, or herbs. They’re also cheaper in bulk. The downside is you need planning: soaking overnight and simmering for 1–2 hours.

So, which to pick? If you’re making a weekday lunch, canned wins. If you’re cooking for a party or want that firmer bite, dry chickpeas are worth the effort.

Smart Ingredients Swaps When You’re Missing Something

No peaches? No problem. The salad is flexible. What matters most is keeping that sweet-spicy balance.

• Fruit: Swap peaches with nectarines, mango, or even ripe plums. Each gives sweetness but a slightly different texture.
• Radish: Watermelon radish looks striking, but regular red radish or even thinly sliced carrots give you the crunch you need.
• Sweetener: If you don’t have agave or maple syrup, a teaspoon of honey works. It changes the flavor slightly, but still balances the spice.
• Chipotle powder: Smoked paprika adds depth without too much heat. Cayenne works if you want sharper spice.
• Herbs: Basil is fresh and soft, but mint or cilantro can brighten the dish in their own way.

Budget-Friendly Adjustments

Fresh peaches and herbs are seasonal, and sometimes they can be pricey. But you can still keep this salad easy on the wallet with a few smart swaps.

Use frozen fruit like peaches or mango, just thaw before adding. They may be softer, but they still bring sweetness. Choose canned chickpeas for convenience. While dry beans are cheaper in bulk, canned ones save time. Just rinse well to reduce sodium.

Make seasonal swaps when needed. In winter, apples or pears can replace peaches, adding crunch at a lower cost. Skip specialty radishes if they’re expensive. Regular radish or even shredded cabbage will give you that same bite. Buy herbs in bigger bunches instead of small packs. Chop and freeze the extras so nothing goes to waste.

The goal isn’t to strip the salad down. It’s about making choices that fit your budget while still keeping the flavor balanced and satisfying.

• Save

Creative Leftover Uses – Wraps, Toasts, and More

Sometimes you make more salad than you can finish. Instead of letting it sit, turn it into something new.

• Wrap it up. Spoon salad into a tortilla or flatbread, add greens, and roll tightly.
• Top your toast. Mash avocado on bread, then pile salad on top. Perfect for breakfast or a quick snack.
• Mix into grains. Add leftover salad to quinoa, couscous, or rice for a fuller meal.
• Stuff it in a pita. Chickpeas and peaches tucked inside bread pockets make a portable lunch.
• Use as a side. Serve next to grilled fish or chicken for contrast.

Leftovers don’t have to feel tired. By switching the format, you get a new meal with almost no effort.

Make-Ahead Tips for Busy Days

You don’t always have time to chop and toss right before eating, but the good news is this salad can be prepped in parts. Make the dressing in a jar and store it in the fridge for up to 5 days. Just give it a shake before using.

Slice cucumber, radish, and jalapeño ahead of time and store them in airtight containers lined with a paper towel to keep moisture under control. Cook or rinse canned chickpeas and refrigerate them, as they’ll stay fresh for 3–4 days.

When it’s time to eat, simply toss everything together. Having the components ready makes it quick, easy, and stress-free to enjoy a salad that still tastes fresh.

How to Keep the Salad Fresh Longer

A salad that looks fresh today can turn soggy tomorrow if it’s not handled properly. To make it last longer, keep the dressing separate and add it only when serving, since chickpeas and peaches soak up liquid quickly.

Store the salad in airtight containers to limit oxygen and slow wilting. Always add fresh greens at the last minute. For extra crispness, line the container with a paper towel to absorb excess moisture and keep everything fresh.

Best Drinks to Pair With This Salad

This salad is light but full of spice and sweet notes. Pairing it with the right drink brings everything together.

• Refreshing Orange Peach Smoothie
• Turmeric Latte (Golden Milk)
• Refreshing Kiwi Lemonade: The Perfect Summer Drink

What matters is contrast. You want a drink that refreshes your mouth between bites, not one that competes with the flavors. Keep it crisp, cold, and simple. A light drink balances the heat from jalapeño and the sweetness of peaches without making the meal feel heavy.

Summer Party Version

This salad makes a perfect party dish because it’s colorful, refreshing, and easy to scale up. To serve a crowd, simply double or triple the recipe. Chickpeas, and peaches stretch well without losing balance. Present it in a large bowl or on a wide platter, where the bright colors will instantly brighten the table.

For a fun touch, set out extra toppings like toasted nuts, seeds, or crumbled feta so everyone can customize their serving. Pair the salad with crusty baguette slices or pita chips to make scooping easier and more satisfying.

At gatherings, you want food that looks good and doesn’t demand too much attention. This salad delivers both.

• Save