Peach & Arugula Salad

Peach & Arugula Salad
Peach & Arugula Salad with Wasabi Chickpeas and Honey Cider Vinaigrette
Prep time: 
Total time: 
Serves: 4
  • For the Salad:
  • 5 ounces baby arugula
  • 1 ripe peach, thinly sliced
  • 1 cup fresh raspberries
  • 1 ripe avocado, peeled and diced
  • ¼ red onion, thinly sliced
  • ¼ cup Saffron Road Wasabi Chickpeas (+ more for serving)
  • ¼ cup goat chevre or feta cheese
  • For the Honey Cider Vinaigrette:
  • ¼ cup cider vinegar
  • ⅓ cup olive oil
  • 2 tablespoons honey
  • ½ teaspoon Herbs de Provence*
  • ⅛ teaspoon sea salt, or to taste
  • *You can also use Italian seasoning
  1. Add all ingredients for the vinaigrette to a small blender or food processor. Blend well until creamy and well-combined.
  2. Place all salad ingredients in a large serving bowl. Drizzle desired amount of Honey Cider Vinaigrette over the salad and toss well to combine. Serve with additional Wasabi Chickpeas alongside your favorite entrée.