Chickpea Peach Salad

Prep Time: 15 minutes  Servings: 4

Ingredients

• 1 (15-oz) can chickpeas, drained and rinsed
• 2–3 ripe peaches, pitted and sliced (about 1 cup)
• ¼ cup red onion, thinly sliced
• ½ cup cucumber, diced
• ¼ cup fresh cilantro or parsley, chopped
• 2 tbsp crumbled feta cheese (optional)
• 2 tbsp toasted almonds or walnuts, chopped (optional)

Dressing

• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar or fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard and honey. Season with salt and pepper; set aside.
2. In a large mixing bowl, combine chickpeas, sliced peaches, red onion, cucumber and chopped herbs.
3. Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated.
4. Taste and adjust seasoning with additional salt, pepper or a splash more vinegar, if desired.
5. Transfer to a serving dish and sprinkle with feta cheese and toasted nuts, if using.
6. Serve immediately or chill in the refrigerator for up to 1 hour for flavors to meld.

Variations & Tips

• Swap peaches for nectarine or mango in summer.
• Add diced avocado for extra creaminess.
• For a spicy kick, stir in a pinch of red pepper flakes or a few sliced jalapeños.
• Make it heartier with a handful of arugula or baby spinach.

Nutrition Information (per serving, without optional cheese & nuts)

• Calories: 220
• Protein: 8 g
• Fat: 10 g
• Carbohydrates: 26 g
• Fiber: 6 g