Refreshing chickpea salad with avocado and peach vinaigrette

For the chickpeas

200 g cooked chickpeas 1 tsp olive oil ⅓ tsp cumin ⅓ tsp smoked paprika salt pepper

For the salad

2 ripe but firm peaches 1 tbsp honey 1 avocado 1 cucumber 1 tbsp fresh mint leaves 1 tbsp fresh coriander, finely chopped

For the peach vinaigrette

1 peach 1 tsp honey 1 tsp mustard 1 tbsp balsamic vinegar 3 tbsp olive oil ½ garlic clove salt pepper

Heat a bit of olive oil in a non-stick pan and sauté the chickpeas with cumin, smoked paprika, salt, and pepper until golden.

Slice the peaches and grill them in a grill pan for 1–2 minutes per side, until lightly caramelized. Add the honey at the end and remove from the heat.

In a blender, puree 1 peach with the honey, mustard, vinegar, olive oil, half a garlic clove, salt, and pepper until smooth to make the vinaigrette.

Dice the cucumber and avocado.

On a serving platter, layer the chickpeas, grilled peaches, cucumber, avocado, mint, and coriander. Drizzle with the vinaigrette and serve.

No Leftovers

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Refreshing chickpea salad with avocado and peach vinaigrette

Servings

Preperation

Cooking

Waiting

For the chickpeas

For the salad

For the peach vinaigrette

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