Tomato Nectarine Salad with Chickpeas, Almonds & Herbs
An easy to toss together a delicious (and nutritious!) salad that goes beyond a classic tomato nectarine salad. This is a fresh and tasty summer salad that showcases summers beautiful bounty of heirloom tomatoes, nectarines and fresh herbs together with chickpeas and roasted almonds. Naturally vegan and gluten-free.
Course
Salad
Category
Mediterranean
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4
Calories297kcal
AutorElle
Ingredients
1x 400 g can organic chickpeas,drained and rinsed
2large heirloom tomatoeschopped (ca. 600 g)
2nectarines,diced
1small red onion,diced
2tablespoonsextra-virgin olive oil
1tablespoonred wine vinegar
Coarse sea salt,to taste
35graw almonds,roasted and chopped coarsely (see tips)
1generous handful fresh basiltorn
2tablespoonsfinely chopped mint leaves
Method
Place the chickpeas, tomatoes, nectarines, and red onion in a large bowl. Drizzle with the olive oil and vinegar. Season with salt to taste and toss gently to combine. Add the almonds, basil and mint leaves and toss again to incorporate.
Serve and enjoy!
Notes
For this salad I used a combination of white-flesh and yellow-flesh nectarines, as well as yellow and red heirloom tomatoes.
To roast almonds: Preheat the oven to 350°F/175 °C. Spread the almonds in a single layer on an baking sheet. Place the almonds in the oven for 10-12 minutes, stirring after 5 minutes (they should start to smell nutty and turn a shade darker). Remove the nuts from the oven and transfer to a plate or another baking sheet. Let the almonds cool completely. Make ahead: I like to make a batch of toasted almonds and once cooled I store them in an airtight container. This way I always have them on hand for salads, müsli or snacks. Alternatively: toast chopped or slivered almonds in a heavy skillet over medium heat until they turn golden brown and start to smell, approximately three to five minutes.