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    Home » Recipes » Main Dishes

    Peach and Watercress Salad with Chickpeas

    Published: Sep 9, 2021 · Modified: Apr 11, 2022 by Juliette

    Jump to Recipe Print Recipe

     

    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.

     

    Peach and watercress salad. this recipe

    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.

     

    Recipe ingredients for peach and watercress salad.

    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.

    Plus:

    • Lemon and Turmeric Sprouted Chickpea Hummus.
    • How to Sprout Chickpeas (the easy way).

     

    Recipe variations

    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. 😘 🌿

     

    A large plate with peach and watercress salad with chickpeas and baby cucumber slices.

    Peach and watercress salad with chickpeas

    Juliette | Flourishing Kitchen
    A mouth watering summer salad made with the sweetest juicy peaches, sliced baby cucumber, peppery watercress and naturally crunchy sprouted chickpeas. Serve with a tangy lemon and sumac dressing.
    5 from 12 votes
    Print Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Main Course, Salad
    Cuisine British
    Servings 1

    Equipment

    • Paring knife.
    • Chopping board.
    • Large plate.
    • Colander.
    • Small bowl for the dressing.
    • Teaspoon to mix the dressing.

    Ingredients
      

    • 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.

    Instructions
     

    • 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.
    Keyword peach salad, raw vegan, Summer
    Tried this recipe?Let us know how it was!

     


    Hey, do you like this recipe?

    If so, will you consider buying me a coffee to help support the website running costs? Or maybe you could share this post with your friends on social? Thanks!

    I’m off for some tea.

    Take care.

    XOXO

    Juliette

    More Main Dishes

    • Asparagus and Pea Salad
    • Watermelon Chickpea Salad
    • Vegan Waldorf Salad
    • Ruby Buckwheat Tabbouleh Recipe
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    Comments

    1. Patricia says

      July 30, 2022 at 2:17 am

      5 stars
      What great ingredients to toss together! I would not have thought of this pairing, but how wonderful that you did 🙂

      Reply
      • Juliette says

        August 01, 2022 at 10:52 am

        I'm so happy you like it Patricia. I hope you give it a try some time. 🙂

        Reply

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    I’m Juliette, welcome to my blog where I share my love for plant based whole foods & raw vegan recipes.

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