Peach & Tandoori Chickpea Salad

This salad can be thrown together in mere minutes and is perfect for those lazy salad days when it’s too hot to light up the stove, but more than that it’s an excuse for me to sing the praises of summer fruit. Of fuzzy peaches and smooth nectarines, with white or yellow flesh and sweet,sticky juice that tastes like sunshine. For me, nothing says summer quite like eating peaches in the garden, barefoot in the grass, juice dripping down my chin. I used to be a nectarine girl, but recently I’ve also come to love those flat, fuzzy doughnut peaches. They’re so sweet and perfectly shaped and I’ll easily polish off  five or more in one sitting.


Ingredients (for 2):

1 little gem lettuce (or other salad leaves)

2 ripe nectarines or peaches

1 can of chickpeas

2-3 tsp tandoori masala

small bunch of fresh coriander, finely chopped


3 tbsp olive oil

1 tbsp white wine vinegar




  • Make the vinaigrette and toss it with the lettuce.
  • Slice your peaches thinly.


  • Drain the chickpeas (leave a little aqua faba in there if you want to), then mix in the tandoori spices and the chopped coriander.
  • Combine with the lettuce and the sliced peaches and serve.


13 thoughts on “Peach & Tandoori Chickpea Salad

    1. Thank you, Megala! I really like tandoori masala, but I find I don’t really use it enough (especially compared to garam masala which I use in almost every Indian dish I make), so it was nice to add it to something again.

      Liked by 1 person

    1. To be honest, this was a bit of a “what do I still have in my pantry” affair, but any excuse to eat more peaches right now is a good excuse. If you leave out the chickpeas you could use toasted nuts or sunflower seeds instead.


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