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.
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.
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.
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.
I served this chickpea and zucchini blossom salad 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.
- 2 cups of boiled chickpeas
- 1 cup of freshly-cut zucchini blossoms
- 1 cup of cherry tomatoes
- 1/2 cup of small beets, quartered
- 1/2 cup of small radish, quartered
- 2 cups of arugula
- 3 tablespoons of oil
- 1/4 cup of balsamic vinegar
- 1/3 cup of shaved parmesan cheese (optional)
- Sea salt
- Heat the oil over low heat.
- Add chickpeas, beets and radish. Cook and stir for for 3 minutes.
- Add the zucchini blossoms. Cook and stir for for 2 more minutes.
- Season with salt and pepper to taste. Remove from the heat and cool to room temperature.
- Arrange the arugula on a plate.
- Top with the cooked ingredients.
- Drizzle with the balsamic vinegar
- Top with the shaved parmesan