I made this salad this week for a college friend who was in town with her family.  Hi Alex, Paul and Henry!!! This salad is at it’s best in the summer, but I had mini San Marzano tomatoes, and arugula in the house. I was very skeptical of buying a peach, but I choose two and one was worthy.  I have two Monday Night Dinner clients who request this salad. It’s their favorite!  If you have access to good tomatoes and peaches, Get chopping! Enjoy!

 

Arugula,Peach,Tomato & Chickpea Salad

1 lb arugula leaves

1 can chickpeas drained and marinated *see dressing

2 peaches, chopped

1/2 lbs grape tomatoes chopped

 

For the dressing:

1/4 cup apple cider vinegar

1 tsp smoked paprika

1/2 tsp chipotle powder

1 Tbls honey

1 Tbls dijon mustard

1/4 cup neutral oil

salt/pepper to taste

 

Method:

Make dressing, whisk all elements together. Pour 1/2 over chickpeas and let marinate. This can be done up to a day ahead or while you assemble the rest of the salad. Wash greens and arrange as a bed for other ingredients.  Toss chopped peaches and tomatoes with other 1/2 of dressing. Spoon over arugula, top with chickpeas.  Season again with salt and pepper if needed. Reserved dressing can be used to drizzle over the salad.

*Top with chopped pistachios and feta to make it a little fancy.