Summer Peach Salad with Corn and Chickpeas

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.

Course Main Course, Salad

Cuisine American

Keyword dairy free, easy salad recipe, gluten free, plant based, refined sugar free, summer salad

Prep Time 20

Total Time 20

Servings servings

Calories 387kcal

Author Jackie Akerberg

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

Instructions

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