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Summer Peach Salad with Corn and Chickpeas

Name: Summer Peach Salad with Corn and Chickpeas
Prep time: 20 min
Total time: 20 min
Ingredients: 14 oz canned chickpeas (rinsed and drained); 2 ripe but firm peaches (diced); 2 ears fresh sweet corn (kernels cut from the cob); 1 cup cherry tomatoes (halved); ½ small red onion (finely diced); 1 semi-firm avocado (diced); 1 jalapeño (seeded and finely diced); ¼ cup shelled pistachios (roughly chopped); 8-10 fresh basil leaves (thinly sliced); ¼ cup fresh mint (finely chopped); 2 tbsp peach jam (no added sugar); ¼ cup white balsamic vinegar; 2 tbsp extra virgin olive oil (optional, can also sub with tahini); 1 lime (juiced); 1 tsp Dijon mustard; ½ tsp sea salt; freshly cracked black pepper (to taste)

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If summer produce is your favorite, you're going to fall in love with this Summer Peach Salad. A complete celebration of the season's best, it's filled with fresh sweet corn off the cob, juicy peaches, sweet cherry tomatoes, and a handful of freshly chopped herbs, all coming together in one bowl for the perfect summer salad. The creamy avocado, crunchy pistachios, and chickpeas are added for heartiness and plant based protein. Everything gets tossed in the most delicious tangy balsamic peach dressing to make a dish that's perfect as a light lunch, BBQ side, picnic salad, or simple summer dinner.

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Jackfruitful Turns 7!

It feels oddly fitting that this summer peach salad recipe is going live on Jackfruitful’s anniversary.

When I started this page seven years ago, I had no idea it would become my career, introduce me to some of my best friends, or completely change the trajectory of my life. I just knew I wanted to show people that plants could be exciting.

Growing up, I was the kid who genuinely preferred fruits and vegetables. I never understood why everyone was so obsessed with meat when there were perfectly ripe peaches dripping down your arm, sweet corn fresh off the cob, tomatoes warm from the garden, and herbs that smelled like summer. Those were the foods I craved, and honestly… not much has changed. Living in Colorado has only made that love grow.

The Best Summer Salad

Living in Colorado has only made that love grow. One of my favorite parts of summer here is peach season. There is truly nothing better than biting into a perfectly ripe Colorado peach. They’re so sweet and juicy they almost don’t seem real, and every year I find myself buying way more than I could ever possibly need.

This peach salad was born from one of those market hauls, and I think it perfectly celebrates everything I love about this time of year. Sweet peaches, crisp fresh corn, creamy avocado, juicy tomatoes, fresh basil and mint, crunchy pistachios, hearty chickpeas, and what may honestly be my favorite salad dressing I’ve ever made.

It’s bright, tangy, just a little sweet, and one of those dressings you’ll immediately start thinking about putting on everything else in your fridge.

How This Summer Peach Salad Came to Be…

This peach summer salad recipe came from one of those very classic summer moments where the produce basically tells you what to make. I have this thing where I cannot turn down peaches at the farmers market. It doesn’t matter if I already have some at home; I need more! So, naturally, I had a lot of ripe peaches to use, fresh corn that was too sweet to ignore, tomatoes that actually tasted like tomatoes, and herbs that made my whole kitchen smell like summer.

Instead of cooking, I wanted something fresh, colorful, and satisfying enough to count as lunch. So I started adding everything I love to a bowl: peaches for sweetness, corn for crunch, chickpeas for protein and fiber, avocado for creaminess, jalapeño for heat, basil and mint for freshness, and pistachios for that little salty-crunchy moment.

Then Came the Dressing.

The balsamic peach dressing is what ties the whole thing together. Peach jam gives it a soft sweetness, white balsamic adds tang, lime brightens it, Dijon helps it emulsify, and black pepper keeps everything balanced. It’s a little sweet, a little savory, a little tangy, and very much the kind of dressing you’ll want to make again; and possibly, my favorite salad dressing to date!

Why You’ll Love This Summer Salad

You’ll love this summer peach salad because it tastes like peak summer in a bowl.

It’s fresh and juicy, with a little bit of crunch, a whole lot of brightness, and honestly, it just ticks all the boxes when you think of what a summer salad should taste like. And not one of those skinny summer salads that feel like a side, but one of those that actually feels satiating. The chickpeas are doing their job in this salad and bringing all that necessary protein and fiber, the avocado adds healthy fats, and the corn and peaches make it feel sweet, fresh, and fun.

Easy to throw together and customize if you’d like, this is the kind of healthy summer salad you can serve for lunch, bring to a BBQ, pack for a picnic, or make yourself when you want a light, vibrant dinner that feels like a meal rather than an afterthought!

Summer Peach Salad Ingredients

The ingredients are simple but impactful! Take a quick trip to the farmers market and grab the freshest produce you can find, because this salad (and you) deserve it. Here’s what you’ll need:

Peaches: Of course, the absolute star of this salad. Try to use ripe but still slightly firm peaches so they’re sweet and juicy without falling apart when tossed.
Chickpeas: Make the salad more filling and satisfying as they add plant-based protein and fiber.
Fresh Sweet Corn: Adds crisp texture, natural sweetness, color and even more summer flavor. I love using corn cut straight from the cob when it’s in season; however, canned corn will work in a pinch.
Cherry Tomatoes: A summer classic, cherry tomatoes add juiciness, acidity, and color while balancing the other ingredients.
Red Onion: For a sharp, savory bite. Finely dicing it helps distribute the flavor without overpowering the salad. Soak them in water for a few minutes if you do not like the sharpness of raw onion.
Avocado: Cream, healthy fats and a milder flavor that helps balance the whole salad. Use a semi-firm avocado so it holds its shape when tossed.
Jalapeño: One of my favorite ingredients to add to a salad when I want to add dimension and a little heat. Removing the seeds from the jalapeño will make the flavor more mild. You can omit completely if you’d like.
Pistachios: The perfect addition for crunch, richness, and a slightly salty flavor that plays so well with the sweet peaches and corn.
Fresh Basil: Sweet, peppery freshness that makes the whole salad taste more summery.
Fresh Mint: A great herb to add to the salad if you want it to taste bright, cool and refreshing. Also peaches and mint?! Delicious combo.

Balsamic Peach Dressing Ingredients

This dressing may be my new favourite, and you’ll totally understand why once you whip it up; it’s gooood!

Peach Jam: Gives the dressing natural fruitiness and helps echo the fresh peaches in the salad. I like using a no-added-sugar jam so it tastes peachy without being too sweet.
White Balsamic Vinegar: Adds tang and subtle sweetness without overpowering the peaches, keeping the dressing light and bright.
Extra Virgin Olive Oil or Tahini: A classic vinaigrette will go for olive oil, but if you want to keep this recipe oil free, tahini is an excellent substitution. This will depend on whether you want an oil-based or cream-based dressing; both work beautifully!
Lime Juice: Acidity and freshness to keep the dressing from being overly sweet and helps bring the other ingredients to life.
Dijon Mustard: Helps the dressing emulsify while adding a little sharpness you didn’t expect but will absolutely love!

Can I Use Canned Corn or Frozen Corn Instead?

Either presentation of corn will work: fresh, canned or frozen. My top choice is fresh whenever possible. Fresh corn gives this corn salad the best texture and sweetness. It’s crisp, juicy, and tastes like summer, especially when paired with peaches and basil. If using frozen corn, thaw it first and pat it dry so it doesn’t water down the salad. You can also quickly sauté or char it in a skillet for extra flavor. If using canned corn, drain and rinse it well, then pat it dry before adding it to the salad.

How to Make This Perfect Summer Peach Salad with Corn and Chickpeas

Making this salad is quick, easy and delicious! You can also double up the dressing if you want to save some for later use.

Prep the Produce

Dice the peaches, cut the corn kernels from the cob, halve the cherry tomatoes, finely dice the red onion and jalapeño, dice the avocado, chop the pistachios, and slice the basil and mint. Try to keep everything bite-sized so each forkful has a little bit of everything.

Make the Balsamic Peach Dressing

In a small bowl or jar, whisk together the peach jam, white balsamic vinegar, olive oil or tahini, lime juice, Dijon mustard, sea salt, and several cracks of black pepper. Whisk until smooth and emulsified. Taste it before adding it to the salad. It should be bright, tangy, a little sweet, and balanced.

Toss the Salad Gently

In a large serving bowl, combine the chickpeas, peaches, fresh corn, cherry tomatoes, avocado, pistachios, red onion, jalapeño, basil, and mint. Pour the dressing over the salad and gently toss until everything is evenly coated. Be gentle here, especially with the peaches and avocado. You want the salad mixed, but not mashed.

Taste and Let It Sit

Taste and adjust with an extra squeeze of lime, another pinch of salt, or a few cracks of black pepper if needed. This salad is delicious served immediately, but it’s even better after sitting for 15–20 minutes. The flavors meld, the corn and chickpeas soak up the dressing, and everything tastes even more summery.

How to Serve This Summer Peach Salad with Corn and Chickpeas

This salad is perfect in every scenario, so do not be surprised if you find yourself making it on repeat all season!

This salad is perfect all on its own, but it’s delicious served alongside toasted sourdough, grilled tofu, veggie burgers, or roasted root vegetables.
It’s also perfect for BBQs, picnics, potlucks, and patio dinners because it’s bright, fresh, and easy to prep ahead.
If you’re making it ahead, wait to add the avocado and pistachios until just before serving. That keeps the avocado fresh and the pistachios crunchy.

Summer Peach Salad FAQ

Can I make this summer peach salad ahead of time? Yes, my best suggestion is to prep everything and toss 15-20 minutes before you’re ready to serve. For best texture, add the avocado, pistachios, and herbs just before serving.

How long does this salad last? This salad is best the day it’s made, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The avocado may soften and turn slightly brown, but it will still taste delicious.

Can I use nectarines instead of peaches? For sure; nectarines would be delicious in this peach salad recipe if that’s what you have on hand. Try to go for a ripe but firm fruit, so it holds its shape.

Do I need to cook the corn? No, if your corn is fresh and sweet, you can use it raw. It adds the best crisp texture. If you prefer, you can grill, steam, or quickly sauté the corn first.

What can I use instead of pistachios? Toasted almonds, walnuts, pecans, pumpkin seeds, or sunflower seeds would all work. Use whatever crunchy topping you love.

Did you make this recipe?

If you made this summer peach salad, I’d love to hear what you think. Leave a rating and review below and then try these other delicious summer recipes next:

Mediterranean “Tuna” Salad Sandwich

Watermelon Sugar Snap Pea Salad

Addictive Cabbage Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Summer Peach Salad with Corn and Chickpeas

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Main Course, Salad

Calories: 387

Equipment

large salad bowl

Ingredients

Salad Ingredients

14 oz canned chickpeas, rinsed and drained
2 ripe but firm peaches, diced
2 ears fresh sweet corn, kernels cut from the cob
1 cup cherry tomatoes, halved
½ small red onion, finely diced
1 semi-firm avocado, diced
1 jalapeño, seeded and finely diced
¼ cup shelled pistachios, roughly chopped
8-10 fresh basil leaves, thinly sliced
¼ cup fresh mint, finely chopped

Peach Balsamic Dressing Ingredients

2 tbsp peach jam, no added sugar
¼ cup white balsamic vinegar
2 tbsp extra virgin olive oil, optional, can also sub with tahini
1 lime, juiced
1 tsp Dijon mustard
½ tsp sea salt
freshly cracked black pepper, to taste

Method

In a small bowl or jar, whisk together the peach jam, white balsamic vinegar, olive oil, lime juice, Dijon mustard, salt, and several cracks of black pepper until smooth and emulsified.
In a large serving bowl, combine the chickpeas, peaches, fresh corn, cherry tomatoes, avocado, pistachios, red onion, jalapeño, basil, and mint.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Taste and adjust with an extra squeeze of lime, another pinch of salt, or a few cracks of black pepper if needed.

Notes

This salad is delicious served immediately, but it's even better after sitting for 15–20 minutes to let the flavors meld. If making ahead, wait to add the avocado and pistachios until just before serving.

Nutrition

Serving 1servingCalories 387kcalCarbohydrates 49gProtein 11gFat 21gSaturated Fat 3gPolyunsaturated Fat 4gMonounsaturated Fat 13gTrans Fat 0.003gSodium 611mgPotassium 843mgFiber 12gSugar 19gVitamin A 828IUVitamin C 31mgCalcium 80mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Summer Peach Salad with Corn and Chickpeas

Jackfruitful Turns 7!