Grilled Peaches and Roasted Chickpea Salad
Grilled peaches and roasted chickpeas make this salad a delicious addition to your next summer soirée or a weeknight family dinner on the patio. Choose peaches that are not completely ripe. They will retain their shape even after grilling and combining in the salad.
Ingredients
- 2 cups chickpeas
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 peaches, halved and pitted
- 4 tablespoons neutral oil (avocado or canola oil), divided
- ½ cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ medium red onion, sliced thin on mandoline
- ½ bulb fennel, sliced thin on mandoline
- 6 radishes, sliced thin on mandoline
- Kernels from 2 ears of fresh sweet corn
- 14 –16 large cherry tomatoes, sliced in half
- 1 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 4 cups of leafy greens, washed and rough chopped
Instructions
- Drain and thoroughly rinse chickpeas. Pat completely dry and toss with oil. Place dry cast-iron skillet on grate and preheat grill to 400°F. Add chickpeas to hot skillet and close lid. Roast until chickpeas are golden, 15–20 minutes, stirring occasionally. Remove skillet from grate. While chickpeas are hot, add salt, garlic powder, and smoked paprika, stirring until well coated. Set aside to cool.
- While chickpeas are roasting, slice each peach half into 4 slices. Use 1 tablespoon of avocado or canola oil and lightly brush both sides of peach slices. Place slices on hot grate or grill pan for 3–5 minutes. Turn peach slices over for another 3–5 minutes and remove from heat.
- In large bowl, combine remaining oil, lemon juice, minced garlic, Dijon mustard, red onion, fennel, radishes, and corn. Add pepper to taste and toss well to combine. Add tomatoes, peach slices, half of the basil, and half of the roasted chickpeas. Toss lightly and refrigerate for 20 minutes to allow flavors to blend. Adjust seasoning (salt and pepper) if needed.
- To serve: Line individual bowls with leafy greens. Add salad and top with additional basil and roasted chickpeas.
