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Exotic Spiced Chickpea and Grilled Peach Salad with Mint Quinoa
Discover the vibrant flavors of our Spiced Chickpea & Grilled Peach Salad, a nutrient-packed delight perfect for clean eating enthusiasts!
Dive into a world of vibrant flavors with our Exotic Spiced Chickpea and Grilled Peach Salad with Mint Quinoa. This unique salad combines the delightful sweetness of grilled peaches with the earthy richness of spiced chickpeas, all atop a bed of fragrant mint-infused quinoa. Perfect for those seeking a nutritious meal, this salad provides a complete source of protein and fiber, ensuring you stay satisfied and energized.
Our salad is not only a feast for the taste buds but also a nutritional powerhouse. Packed with antioxidants from the peaches and chickpeas, and healthy fats from the avocado, this dish supports heart health and boosts your immune system. The addition of fresh mint and a lemon-tahini dressing brings a refreshing and zesty touch, making every bite a tantalizing experience.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover the vibrant flavors of our Spiced Chickpea & Grilled Peach Salad, a nutrient-packed delight perfect for clean eating enthusiasts!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • fresh mint leaves: 1/4 cup, chopped
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ripe peaches: 2, halved and pitted
- • avocado: 1, sliced
- • baby arugula: 2 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/4, thinly sliced
- • lemon juice: 1/4 cup
- • tahini: 2 tablespoons
- • honey: 1 tablespoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Start by cooking the quinoa. Rinse it under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and stir in the chopped mint. Set aside to cool slightly.
- 2 While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika, salt, and pepper. Sauté for about 5 minutes until the chickpeas are golden and fragrant. Remove from heat and let them cool.
- 3 Preheat a grill pan over medium heat. Brush the peach halves with a little olive oil and grill for about 3 minutes on each side until grill marks appear and the peaches are slightly softened.
- 4 Prepare the dressing by whisking together the lemon juice, tahini, honey, remaining olive oil, salt, and pepper in a small bowl until smooth and creamy.
- 5 In a large salad bowl, combine the cooked quinoa, chickpeas, grilled peaches, avocado slices, arugula, cherry tomatoes, and red onion. Drizzle with the lemon-tahini dressing and toss gently to combine.
- 6 Serve immediately, garnishing with extra mint leaves if desired, and enjoy a burst of exotic flavors!
Serving Suggestions
- • For a complete meal, pair this salad with a side of whole grain pita bread or a bowl of roasted sweet potato wedges. Enhance the freshness by serving with a chilled herbal iced tea infused with lemon and mint, which complements the salad's vibrant flavors. For a delightful brunch option, serve alongside a frittata packed with seasonal vegetables and feta cheese. The combination of savory eggs and the sweet-tart flavors of the salad creates a harmonious balance perfect for any occasion.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. Keep the dressing separate to maintain the salad's freshness and prevent sogginess. When ready to eat, toss the salad with the dressing and serve. For best results, regrill the peaches briefly to restore their texture.
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