BBQ Chickpea and Grilled Nectarine Salad

Name: BBQ Chickpea and Grilled Nectarine Salad
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 small red onion, thinly sliced; 1/4 c. fresh lime juice; 1 15.5-oz can chickpeas, rinsed; 4 tbsp. olive oil, divided; 1/2 tsp. smoked paprika; 3 tbsp. light brown sugar, divided; 3/4 tsp. chili powder, divided; 4 nectarines, pitted and each cut into 6 wedges; Kosher salt and pepper; 5 oz. baby arugula; Shaved Parmesan, for serving

Crispy chickpeas are the plant-based protein of the summer.

By The Good Housekeeping Test KitchenPublished: May 14, 2020

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bbq chickpea and grilled nectarine salad

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

This easy salad's got it all: smoky chickpeas, sweet charred nectarines, and fresh peppery arugula. A healthy (or hefty!) serving of Parmesan cheese on top brings it all together.

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Ingredients

1/2 small red onion, thinly sliced
1/4 cup fresh lime juice
1 15.5-oz can chickpeas, rinsed
4 Tbsp. olive oil, divided
1/2 tsp. smoked paprika
3 Tbsp. light brown sugar, divided
3/4 tsp. chili powder, divided
4 nectarines, pitted and each cut into 6 wedges
Kosher salt and pepper
5 oz. baby arugula
Shaved Parmesan, for serving

Directions

1. Step 1Heat grill on medium. In large bowl, toss onion with lime juice; let sit tossing occasionally.
2. Step 2In second bowl, toss chickpeas with 1 Tbsp oil, then smoked paprika, 2 Tbsp brown sugar and 1/2 tsp chili powder. Transfer to medium cast-iron skillet and cook on grill, stirring occasionally, until crisp, 12 to 14 min.
3. Step 3Toss nectarines with 1 Tbsp oil and grill, until lightly charred, about 3 min. per side.
4. Step 4To bowl with onions, whisk in remaining 2 Tbsp oil, Tbsp brown sugar, 1/4 tsp chili powder and 1/4 tsp each salt and pepper. Gently toss with arugula and fold in apricots and chickpeas. Serve topped with shaved Parmesan if desired.