I serve 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.
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.
And the good thing is that you can make it as expensive or inexpensive as your budget allows.
You will love it. You’ll see.
Chickpea and Zucchini Blossom Salad Recipe
- 3 tablespoons of olive oil
- 2 cups of boiled chickpeas
- 1/2 cup of small beets , quartered
- 1/2 cup of small radish , quartered
- 1 cup of freshly-cut zucchini blossoms
- 1 teaspoon of salt (or more, to taste)
- 1/4 teaspoon of pepper (or more, to taste)
- 2 cups of arugula
- 1 cup of cherry tomatoes
- 1/4 cup of balsamic vinegar
- 1/3 cup of shaved parmesan cheese (optional)
- 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, then tomatoes.
- Drizzle with the balsamic vinegar
- Top with the shaved parmesan