This salad puts the best of summer flavors on a plate. The chickpeas are toasted to give a nice crunch, the cherry tomatoes are blistered to bring out all their juiciness, the peaches provide a sweet note and the arugula provides the perfect peppery base. Delicious! Make some extra chick peas to have on hand in the fridge - they are a great protein boost for lunches and snacks.
handful chick peas
handful cherry tomatoes
large bunch arugula
a firm peach, sliced
salt and pepper to taste
olive oil and balsamic vinegar
Season chick peas and toast in a frying pan over medium heat until scorched and crunchy. Remove.
Add a little olive oil to the pan. Sear tomatoes on high heat until blistered, 3 minutes.
Assemble your salad; dress arugula with salt and pepper, olive oil and vinegar. Top with peaches, tomatoes and chick pease and serve.