We have some recipes that have become classics around our place and this curried peach salad is one of our summer favourites. When the peaches are at the height of fresh and juicy it’s time to carefully unfold the ancient newspaper clipping that is the basis for this vegan version of a non vegan recipe. We switch out this and that and add chickpeas to add some protein to this yummy lunch. While we suggest this as a great lunch, you can definitely serve it as a side and it is great to take to summer gatherings.
Curried Peach Salad with Chickpeas
Course: LunchCuisine: VeganDifficulty: Easy4
servings30
minutes20
minutes30
minutesIngredients
2 1/2 cups of vegetable stock
1 1/4 cups of rice
1 tsp of curry powder
1/2 of a red pepper, diced
1/4 of a red onion, finely diced
2 cups of peaches, peeled, pitted and diced
2 Tbsp of rice wine vinegar
2 Tbsp of lime juice
2 Tbsp of vegetable oil
1 tsp Dijon mustard
1/2 tsp of cumin
1/2 tsp ginger, minced
2 cups (1 can) of chickpeas
Directions
- In a pot combine the stock, rice and curry powder. Bring to a boil then reduce heat and cook for 20 minutes or until the rice is tender.
- When the rice is done remove from heat and let cool.
- Pour the cool rice into a large bowl and add the red pepper, onion, peaches and chickpeas.
- In a small bowl combine the vinegar, lime juice, oil, mustard, cumin and ginger.
- Pour the dressing over the rice and toss well.