Chickpea and zucchini blossom salad

Chickpea and zucchini blossom salad

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

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

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
Prep time
Cook time
Total time
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.
Serves: 6 porciones
  • 2 cups of boiled chickpeas
  • 1 cup of freshly-cut zucchini blossoms
  • 1 cup of cherry tomatoes
  • ½ cup of small beets, quartered
  • ½ cup of small radish, quartered
  • 2 cups of arugula
  • 3 tablespoons of oil
  • ¼ cup of balsamic vinegar
  • ⅓ cup of shaved parmesan cheese (optional)
  • Sea salt
  • Pepper
  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.
  7. Drizzle with the balsamic vinegar
  8. Top with the shaved parmesan
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{ 3 comments… add one }

  • Suzanne Perazzini May 3, 2013, 4:11 AM

    How beautiful this post is! Lovely colours, The squash blossom is so pretty.

  • Mijú May 1, 2013, 11:11 AM

    Vaya ensalada buena.
    La fotos muy bonitas.
    Un saludito

  • Dominican in the Pacific Northwest April 30, 2013, 4:51 PM

    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!