Summer on a Plate

This has been a great year for peaches.  Their delicate sweet nature makes a great treat fresh off a tree or added to numerous sweet and savory dishes. This is the first year I have added peaches to a salad. It was refreshing, satisfying, and not too heavy on a hot summer day when you don't want your meals to be heavy or make you warmer.

In the bowl:

Romaine lettuce
Carrot ribbons
Cucumber
Celery
Sweet Pepper rings
Sliced fresh peaches
Blueberries
Sliced almonds (toasted)
Crunchy roasted garbanzo beans

Dressing:

White balsamic vinegar, squeeze of lime juice, fresh mint, fresh basil, salt, pepper.

Optional: Thinly sliced purple onion or scallions.


Crunchy Garbanzo Beans
Garbanzos are a great source for protein and fiber.  To make them crunchy, drain and rinse a can of garbanzo beans. Toss then in a a teaspoon or two of olive oil and add a salt to taste.  Spread them out on a rimmed baking sheet and place them in the oven at 400 degrees for about 25 minutes, shaking the pan occasionally. If you want a very crunchy bean, turn the oven off and leave the beans in the oven for 30 - 60 minutes until desired crunch level.  If you want a chewy, but not crunchy bean, take them out after 25 minutes and let them cool.  They are great as a snack or in salads as an alternative to croutons in a gluten free or low carb diet.  Get creative with them and add your favorite spices to the beans before roasting.