A mouth watering summer salad made with the sweetest juicy peaches, sliced baby cucumber, mixed greens with peppery watercress and naturally crunchy sprouted chickpeas. Serve with a tangy lemon and sumac dressing. Ready in 5-10 minutes.
How to tell when peaches are ripe
Fruit is most often harvested way before being ripe, and unfortunately, too hard to eat straight away.
The best way to tell when the peaches are ripe is to pick one up in your hand and lightly squeeze it with your fingers.
You want there to be a bit of softness or ‘give’ in it. They can also be a little wrinkled on their soft, velvet outside.
How to ripen peaches
The best way to ripen them is to place them in a paper bag and leave them on the kitchen counter for a day or two.
Once ripe, place them in the fridge until needed to help them stay fresh and to not over ripen.
Are peaches a superfood?
While they aren’t a “superfood” as such, they’re full of natural sweet goodness that we all love which makes us squeal with delight. 🥰 🌱✨
Specific nutrients include vitamin A, C, potassium, b vitamins and fibre (source).
More sprouted chickpea salad recipes:
- Watermelon Chickpea Salad
- Asparagus, Pea and Chickpea Sprout Salad
- Mango, Broccoli and Chickpea Salad Bowl
Here are some suggestions for quick and easy swaps you can make in this peach and watercress salad with chickpeas.
Donut peaches - you can swap them for regular peaches, for nectarines or for any sweet fruit that you like.
Flat peaches do taste sweeter than your regular round varieties and are slightly smaller in size, which is why I suggest using 2 for this recipe. One doesn’t seem like quite enough. (Or maybe that’s my sweet tooth.)
Watercress - I love the pepperiness of watercress salad. It works brilliantly served with sweet fruit. Swap it with rocket leaves, if you like.
Baby cucumber - use regular cucumber if you have it. I love the crunchiness of sliced baby cucumbers.
Sprouted chickpeas - these really are a raw food favourite of mine. It’s easy to swap them with sprouted lentils or just use cooked chickpeas instead.
Fresh herbs - basil and peaches go deliciously with one another but you could also try using parsley or dill. I think they work well too. 😘 🌿
Peach and watercress salad with chickpeas
- Paring knife.
- Chopping board.
- Large plate.
- Small bowl for the dressing.
- Teaspoon to mix the dressing.
- 40 g or a big handful of watercress.
- 40 g or a big handful of cos lettuce.
- ½ cup (65g) sprouted chickpeas
- 2 flat peaches.
- 1 baby cucumber.
- 1 tablespoon pumpkin seeds.
- 2 spring onions.
- a small handful of fresh basil.
Lemon sumac dressing.
- juice of ½ a lemon
- 1 tablespoon extra virgin olive oil.
- 1 tablespoon maple syrup.
- ¼ teaspoon dried sumac.
- A pinch fresh or dried thyme leaves.
- A pinch salt & pepper to taste.
- Roughly chop the leafy greens, then pop them onto your plate to form the base of your salad.
- Rinse the sprouted chickpeas thoroughly using a sieve or a colander under cold running water, then drain. Dry them on a clean kitchen towel or a piece of kitchen roll.
- With a paring knife, half the peaches. Remove and discard the stone from each and slice them into thin wedges. I like mine about half a centimeter wide.
- Dice the cucumber, finely slice the spring onions and tear any larger basil leaves you may have into small pieces.
- Lay the juicy slices of peach onto your salad greens then top the salad with chickpeas and diced cucumber.
- Sprinkle the salad with spring onions, pumpkin seeds and basil.
- To make the dressing, add the dressing ingredients to a small bowl and stir together until thoroughly combined. Do a taste test and alter the flavour to your liking if you need to. Serve your salad with the dressing on the side.