Portions: 6 porciones Calories: 196kcal |
Did you ever wonder what you can do with zucchini flowers? Yes, they are edible and can be cooked in many ways. I invite you to try this chickpea and zucchini blossom salad, and check the easiest way to serve this beautiful garden vegetable.
By - Revised . Original Apr 30, 2013.
Chickpea Salad with Zucchini Blossom Recipe.
Why we ❤️ it
- I loved this chickpea and zucchini flower salad. It's delicious with freshly picked vegetables grown in your own garden.
- But even if you don't have a garden, you can make it with zucchini flowers bought at the market.
- It's a wonderful addition to any meal.
- Zucchini flowers have a mild flavor and can take on the flavor of the other ingredients they're cooked with.
Chickpea Salad with Zucchini Blossom Recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
Ingredients
- 4 tablespoons olive oil
- 2 cups boiled or canned chickpeas, drained
- 8 small beets, quartered (or medium beets, diced)
- 8 small radishes, quartered
- 12 freshly-cut zucchini blossoms without stems
- 1 teaspoon salt, (or more, to taste)
- ¼ teaspoon black pepper, freshly-cracked (or more, to taste)
- 2 cups baby arugula
- 1 cup cherry tomato
- ¼ cup balsamic vinegar
- ⅓ cup shaved parmesan cheese, (optional)
Preparation
1. Rinse the vegetables
- Rinse the vegetables and zucchini blossoms (inside and out) to get rid of any dirt, pat them dry with a paper towel.
2. Cook the vegetables
- Heat the olive oil over medium heat in a pan or skillet. Add the chickpeas, beets, and radish. Cook and stir for 3 minutes, or until heated through. Add the zucchini blossoms and pan fry on one side until it's slightly golden brown, flip and cook the other side.
3. Seasoning
- Season with salt and pepper to taste. Remove from the heat and cool to room temperature.
4. Assemble
- Arrange the arugula leaves on a bowl. Top with the cooked fried zucchini blossoms, chickpeas, beets, and radishes, then tomatoes.Drizzle with the balsamic vinegar. Top with the shaved parmesan.
Top tips
- What's zucchini bloom: Generally, gardeners only eat the male flowers of the zucchini plant; the female flowers are the ones that ripen into zucchini, so you only need a couple of male zucchini flowers per plant to pollinate the female ones.
- Adding mozzarella: If you have some fresh mozzarella balls, crumble them over the salad-it's wonderful with the flavor of balsamic vinegar.
- Using squash blossoms: You can also use Italian squash blossoms instead of zucchini flowers.
- Other uses for blossoms: Zucchini flowers can be turned into an appetizer (such as stuffed zucchini flowers) or a salad (fried zucchini flowers). Zucchini flowers can be fried (usually stuffed, breaded, and fried in hot oil). They can also be pan-fried.
Serving suggestions
You can serve this as a salad (great alongside pasta dishes), or as a side dish (I love it with a fried egg on top).
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great recipes from me every week!
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
How beautiful this post is! Lovely colours, The squash blossom is so pretty.
Vaya ensalada buena.
La fotos muy bonitas.
Un saludito
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!