Peach Chickpea and Quinoa Salad
This peach and chickpea quinoa salad is a satisfying plant-forward dish that’s perfect for summer days!
Servings 6 servings
Calories 399kcal
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
Calories: 399kcal