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.
About this recipe
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.
I had more zucchini blooming than we could eat, and if you have wondered about it, yes can you eat zucchini flower, and they are a wonderful addition to any meal.
You will love it. You'll see.
Chickpea and Zucchini Blossom Salad Recipe
- 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)
- Cook vegetables: Heat the oil over low heat. Add chickpeas, beets, and radish. Cook and stir for 3 minutes. Add the zucchini blossoms. Cook and stir for 2 more minutes. Season with salt and pepper to taste. Remove from the heat and cool to room temperature.
- Assemble: Arrange the arugula on a plate. Top with the cooked ingredients, then tomatoes. Drizzle with the balsamic vinegar. Top with the shaved parmesan.