This Chickpea Salad with Feta and Peaches is very simple to make and quite tasty, we used ready-made canned chickpeas to save time.
If you have dried chickpeas at home, remember to soak them the night before and then cook them for at least 1 hour until they are soft but still intact.
The second step is to cook the peaches for 3 minutes in a pan or on a cast iron grill, and you’re done.
Want a tip? Prepare it well in advance and you will see how delicious it is once it has rested in the refrigerator.
Few and simple ingredients, peeled cucumbers, beefsteak tomatoes all seasoned with a good citronette.
Below I leave you other tasty recipes with chickpeas and then right after the photo let’s find out how to prepare this Chickpea Salad with Feta and Peaches.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Chickpea Salad with Feta and Peaches
- 14 oz feta (Greek)
- 2 cucumbers (medium small)
- 2 nectarines
- 2 beefsteak tomatoes
- 14 oz cooked, boiled chickpeas (or 7 oz dried chickpeas)
- 1 tbsp butter (for cooking the peaches)
- 1 fl oz lemon juice
- 1.7 fl oz extra virgin olive oil
- 2 pinches salt
- to taste black pepper
- to taste mint (fresh to season everything)
Preparation of Chickpea Salad with Feta and Peaches
To prepare the Chickpea Salad with Feta and Peaches, you can use dried chickpeas by soaking them for at least 12 hours and then cooking them until they are tender.
We used quality glass jar chickpeas so they don’t need cooking.
Wash and dry the peaches, then cut them in half removing the stone, and slice them not too thinly.
Melt a knob of butter in a pan or on a cast iron grill and brown the peach slices until they are lightly golden.
Set aside.
Peel the cucumbers, cut them in half, and then slice them, cut the beefsteak tomatoes into pieces.
In a small bowl, emulsify the lemon juice with salt and pepper, you can do it with a hand whisk or in a mixer.
When the salt has dissolved, add the extra virgin olive oil and emulsify again with the whisk.
Finally, cut the feta first into slices and then into pieces.
In a salad bowl, mix the cooked chickpeas, cucumbers, tomatoes, and finally the peaches.
Season generously with the citronette and sprinkle with mint leaves.
Adjust salt and pepper if needed.
How to Store Chickpea Salad with Feta and Peaches
You can store it from morning to evening in the refrigerator well covered with cling film. If you prepare it even further in advance, I recommend adding the grilled peaches only at the last moment.
Other Recipes
If you want to see other types of recipes, you can go back to HOME
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