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Peach, Chickpea and Mozzarella Salad

This Peach, Chickpea and Mozzarella Salad is summer simplicity at its best. Sweet, juicy peaches take centre stage, making this perfect for when they'...This Peach, Chickpea and Mozzarella Salad is summer simplicity at its best. Sweet, juicy peaches take centre stage, making this perfect for when they're in season and at their most flavourful. Combined with creamy mozzarella, fibre-rich chickpeas and quinoa, and finished with a tangy mustard dressing and crunchy pecans, this is an easy lunch or BBQ side that's both delicious and colourful. Read more This Peach, Chickpea and Mozzarella Salad is summer simplicity at its best. Sweet, juicy peaches take centre stage, making this perfect for when they're in season and at their most flavourful. Combined with creamy mozzarella, fibre-rich chickpeas and quinoa, and finished with a tangy mustard dressing and crunchy pecans, this is an easy lunch or BBQ side that's both delicious and colourful. This Peach, Chickpea and Mozzarella Salad is summer simplicity at its best. Sweet, juicy peaches take centre stage, making this perfect for when they're in season and at their most flavourful. Combined with creamy mozzarella, fibre-rich chickpeas and quinoa, and finished with a tangy mustard dressing and crunchy pecans, this is an easy lunch or BBQ side that's both delicious and colourful.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Legumes
Diet
Pescatarian Vegetarian
Contains
Dairy, Nuts View all Rocket leaves, Chickpeas, Beans, Milk, Mustard, Vinegar, Olive oil, Arugula, Peach, Legumes, Dairy, Nuts, Pecans, Quinoa
Ingredients
Serves 3
Metric Imperial
quinoa (cooked)
chickpeas (can)
Swaps: puy lentils (cooked)
drained and rinsed
rocket leaves
Swaps: kale, watercress
peach
stone removed and sliced
buffalo mozzarella cheese
torn into bite-sized pieces
pecans
Swaps: walnuts
roughly chopped
For the dressing:
dijon mustard
maple syrup

Ingredients

Serves 3
Metric Imperial
quinoa (cooked)
chickpeas (can)
Swaps: puy lentils (cooked)
drained and rinsed
rocket leaves
Swaps: kale, watercress
peach
stone removed and sliced
buffalo mozzarella cheese
torn into bite-sized pieces
pecans
Swaps: walnuts
roughly chopped
For the dressing:
dijon mustard
maple syrup

Method

1

Gather and prepare your ingredients.

2

Make the dressing in a small bowl by whisking together the olive oil, vinegar, mustard, maple syrup, and season with salt and pepper.

3

In a large bowl, combine the quinoa, chickpeas, rocket, and half of the dressing.

4

Gently fold through peaches and mozzarella. Drizzle over remaining dressing and scatter with pecans.

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