Chickpea and Zucchini Blossom Salad

Chickpea and Zucchini Blossom Salad Recipe: I serve it as a light weekend lunch to use some of our garden vegetables.

I loved this chickpea and zucchini blossom salad. Few of these are ingredients traditionally used in traditional Dominican cuisine, but you know what I love the most about it? I grew almost everything that went into it.

Yep, I did. Nothing tastes as good as freshly-picked vegetables that you grow yourself.

Chickpea and Zucchini Blossom Salad Recipe: I serve it as a light weekend lunch to use some of our garden vegetables.

I have been obsessed with growing some of my food for a long time, and have been growing vegetables and herbs for over 13 years, on and off. For the last year or so I rebuilt my potted garden, an adventure I have shared with my Instagram followers.

Growing your food is so rewarding, much more so if you have kids. They learn a great deal about how food is “made”, what kind of care goes into it, and they surely eat the vegetables that they had a hand in growing.

Chickpea and zucchini blossom salad

I am growing about 20 different kinds of vegetables and herbs in our apartment terrace, proof that food can be grown virtually anywhere with access to a bit of sun. And even if you don’t get full sun – which some plants do need – some plants thrive with just enough light.

And the good thing is that you can make it as expensive or inexpensive as your budget allows.

Chickpea and Zucchini Blossom Salad Recipe: I serve it as a light weekend lunch to use some of our garden vegetables.

I had started blogging about “urban agriculture” last year in our Spanish blog, I am planning to continue doing so and start doing it here too. so keep tuned. A small investment in seeds and you might be growing soem of your own food.

You will love it. You’ll see.

Aunt Clara

Chickpea and Zucchini Blossom Salad Recipe
 
Prep time
Cook time
Total time
 
Chickpea and Zucchini Blossom Salad Recipe: I serve it as a light weekend lunch to use some of our garden vegetables. Feel free to switch some of these vegetables for others of your choice.
Author:
Serves: 6 porciones
Ingredients
  • 3 tablespoons of olive oil
  • 2 cups of boiled chickpeas
  • ½ cup of small beets, quartered
  • ½ cup of small radish, quartered
  • 1 cup of freshly-cut zucchini blossoms
  • 1 teaspoon of salt (or more, to taste)
  • ¼ teaspoon of pepper (or more, to taste)
  • 2 cups of arugula
  • 1 cup of cherry tomatoes
  • ¼ cup of balsamic vinegar
  • ⅓ cup of shaved parmesan cheese (optional)
Instructions
  1. Heat the oil over low heat.
  2. Add chickpeas, beets and radish. Cook and stir for for 3 minutes.
  3. Add the zucchini blossoms. Cook and stir for for 2 more minutes.
  4. Season with salt and pepper to taste. Remove from the heat and cool to room temperature.
  5. Arrange the arugula on a plate.
  6. Top with the cooked ingredients, then tomatoes.
  7. Drizzle with the balsamic vinegar
  8. Top with the shaved parmesan

Comments

  1. Dominican in the Pacific Northwest

    As always, great post! I know what you mean about the pleasures of growing your own food (or at least some of it). It is so rewarding to tend and harvest my veggies, herbs and fruits. Love your photos, too! Regards!

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