Embrace summer flavors by whipping up this peach, chickpea, and quinoa salad. This recipe features a variety of nutrient-packed seasonal produce including peaches, corn, and kale. Chickpeas and quinoa contribute plant-based protein, but you can also modify this by adding chicken or salmon for additional protein if enjoying as a main dish. This is the salad that bridges the gap between “light and summery” and “satisfying”!
Ingredients
Here’s a photo of all the ingredients you’ll need for the salad:
And what you’ll need for the dressing:
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple!
Make the dressing first so it’s all ready to go. Combine the olive oil, lemon juice, maple syrup, salt, and pepper in a small jar. Pop a lid on and shake it up. Set that aside for now.
Next, cook the quinoa in a pot according to package directions. Add a little salt to season. Set that aside for now.
In a pan, heat olive oil and add the kale. Cook for a couple minutes, then add the corn and green onions and cook for a few more minutes. You want the kale to be tender and some of the corn to be turning a little golden brown on the kernel.
Mix together the quinoa, kale/corn/green onion mixture, chickpeas, and peaches. Pour the dressing in and stir everything well.
Garnish with avocado and enjoy! (While I didn’t include it in this version, a little feta in here is also delicious if you eat animal products.)
Recipe Tips and Modifications
Storage: Store leftovers in the fridge for up to 4 days. You may want to reserve a little dressing to add when ready to serve. Also, I recommend saving leftovers without avocado, and then garnish with fresh avocado when you’re ready to eat.
Prepping ahead: If making in advance for a party, I recommend combining all the ingredients except the peaches, avocado, and half the dressing. Set those aside to add directly before serving for the best texture and flavor.
Boosting Protein: If you’re eating this salad as a meal, you can boost the protein content by adding extra chickpeas or tofu (if you’re plant-based) or adding some cooked chicken, salmon, or shrimp (if you eat animal products).
More Quinoa Bowls
If you’re looking for more tasty quinoa salads and bowls, be sure to give one of these a try:
- Italian quinoa salad
- Cranberry apple breakfast quinoa bowl
- Vegan quinoa bowl with lentils and peanut sauce
- Watermelon, quinoa, and chicken salad
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Peach Chickpea and Quinoa Salad
Ingredients
For the salad:
- 1 cup dry quinoa
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 3 cups shredded kale
- 2 ears fresh corn, cut off the cob
- 3 green onions, sliced thinly
- 15.5 ounce canned chickpeas, drained and rinsed
- 2 peaches, sliced
- 1 avocado, peeled, pitted, and chopped
For the dressing:
- ¼ cup olive oil
- ¼ cup lemon juice (about 1 large lemon)
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Start by preparing the dressing: combine the olive oil, lemon juice, maple syrup, salt, and pepper in a small jar. Place a lid on the jar and shake until combined. Set aside for now.
- Cook quinoa in water according to package directions, seasoning with ¼ teaspoon salt. Set aside for now to let cool slightly.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the kale and cook for 2-3 minutes. Add the corn and green onions and cook for another 2-3 minutes, until the some of the corn kernels start to slightly brown on the outside. Remove from heat.
- In a large mixing bowl, combine the cooked quinoa, kale and corn mixture, chickpeas, and peaches. Toss with the dressing. Add the avocado directly before serving. Enjoy!
Notes
- While I didn’t include it in this version, a little feta in here is also delicious if you eat animal products.
- To boost the protein content, feel free to add extra chickpeas or tofu (if you’re plant-based) or add cooked chicken, salmon, or shrimp (if you eat animal products).
- If you think there may be leftovers, only add the avocado once you’ve portioned out what you’ll eat today. Save leftovers without avocado, and then garnish with fresh avocado when you’re ready to eat it.
Nutrition
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