Peach and watercress salad with chickpeas
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.
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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.
Tried this recipe?Please let me know in the comments below