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.
Why we ❤️ it
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 olive oil
- 2 cup boiled chickpeas
- ½ cup small beets, , quartered
- ½ cup small radish, , quartered
- 1 cup of freshly-cut zucchini blossoms
- 1 teaspoon salt, (or more, to taste)
- ¼ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
- 2 cup of arugula
- 1 cup cherry tomato
- ¼ cup of balsamic vinegar
- ⅓ cup 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.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.