UA 290 SUMMER 2026 PICNIC RECIPES

Starring cabbage, chickpeas, peaches, basil, lemon & olive oil!

Eating well doesn't have to be complicated. These simple recipes showcase a handful of seasonal ingredients in different ways. Cabbage provides crunch, fiber, and beneficial plant compounds. Peaches contribute natural sweetness along with vitamin C and antioxidants. Basil adds fresh flavor and contains antioxidants and other protective plant compounds. Chickpeas provide protein and fiber, helping create meals that are both satisfying and nourishing. Lemon adds brightness along with vitamin C, while olive oil contributes heart-healthy unsaturated fats and helps carry flavor throughout a dish. Together, these ingredients create colorful, flavorful meals that are easy to prepare for picnics, potlucks, and everyday meals.

Remember, recipes are meant to be adapted. Use what you have on hand, what's in season, and what you enjoy eating. Try apples instead of peaches, cilantro instead of basil, or lentils instead of chickpeas. Add cheese, chicken, or another favorite ingredient if you wish. Small changes can help you make a recipe your own while building confidence in the kitchen.

CABBAGE SLAW WITH PEACHES, BASIL & SMOKY CHICKPEAS

Cabbage is one of the most affordable vegetables at the market and stays crisp for days, making it ideal for picnics and make-ahead meals. Here, it is paired with juicy peaches, fresh basil, and smoky chickpeas for a salad that is both refreshing and satisfying.

Serves 6

For the slaw
4 cups thinly sliced green (or any kind) cabbage
2 ripe peaches, diced
1/4 cup chopped fresh basil
2 tablespoons olive oil
Juice of 1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper

For the smoky chickpeas
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/4 teaspoon kosher salt

1. In a large bowl, combine the cabbage, peaches, and basil. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss well.

2. Heat the olive oil in a skillet over medium heat. Add the chickpeas, smoked paprika, and salt.

3. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas are warmed through and lightly browned.

4. Spoon the chickpeas over the slaw and serve.

5. Store the slaw and chickpeas separately for best texture. The slaw will keep refrigerated for up to 2 days. The smoky chickpeas will keep refrigerated in an airtight container for up to 3 days and can be served cold, room temperature, or gently reheated. Once combined, the dish is best eaten the same day.

Tip: The slaw can be prepared a few hours ahead. Cook and add the chickpeas just before serving if you’d like them to be warm.

GRILLED CABBAGE & PEACHES WITH BASIL & CHICKPEAS

Grilling brings out the natural sweetness of fruits and vegetables while adding smoky flavor and appealing char. This simple platter highlights how a few wholesome ingredients can become something special with very little effort.

Serves 6

1 small head green (or any kind) cabbage, cut into 6 to 8 wedges, depending on size
3 peaches, cut into wedges
2 tablespoons olive oil
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup torn fresh basil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 lemon

1. Preheat a grill to medium-high heat.

2. Brush or toss the cabbage wedges and peach wedges with olive oil and sprinkle with salt and pepper.

3. Grill the cabbage for 4 to 6 minutes per side, until tender and lightly charred.

4. Grill the peach wedges for 1 to 2 minutes per side, until lightly charred.

5. Arrange the grilled cabbage and peaches on a serving platter.

6. Scatter the chickpeas and basil over the top then squeeze lemon juice evenly over everything.

7. Best enjoyed fresh after grilling. Leftover components will keep refrigerated separately for up to 2 days. Chickpeas can be served cold, room temperature, or gently reheated. Grilled cabbage and peaches are also good chilled or lightly warmed.

Tip: If you'd like the chickpeas warm, heat them briefly in a skillet before adding them to the platter.

BASIL HUMMUS WITH PEACH-BASIL TOPPING

Chickpeas are a versatile pantry staple that provide both protein and fiber. In this recipe, they are blended into a creamy basil hummus and topped with fresh peaches and basil for a simple appetizer that celebrates summer produce.

Serves 6 to 8

For the basil hummus
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic
6-10 fresh basil leaves
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 to 4 tablespoons water, as needed

For the peach-basil topping
2 peaches, diced
1 tablespoon torn fresh basil
1 teaspoon olive oil

Cabbage leaves for scooping

1. Place the chickpeas, tahini, lemon juice, garlic, basil, olive oil, and salt in a food processor or blender.

2. Blend until smooth, adding water as needed to reach your desired consistency. Transfer the hummus to a serving bowl.

3. In a small bowl, toss the peaches, basil, and olive oil together. Spoon the peach-basil topping over the hummus.

4. Serve with crisp cabbage leaves for dipping.

5. The basil hummus will keep refrigerated in an airtight container for up to 4 days. The peach-basil topping will keep refrigerated for up to 1 day but is best fresh. Assemble just before serving for best flavor and texture.

Tip: The hummus can be made up to 3 days ahead and refrigerated until ready to serve.