• Facebook
  • Instagram
  • Pinterest
  • YouTube
  • EspaƱol
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tia Clara
  • Recipes
  • Tips
  • Ideas
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Ideas
  • Subscribe
Ɨ

Zucchini Blossom Salad: The Easiest Zucchini Flowers Recipe

  • EspaƱol
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.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Chickpea salad with zucchini flowers.

Chickpea salad with zucchini flowers.

Why I ā¤ļø it

I loved this chickpea and zucchini blossom salad. You know what I love the most about it? I grew almost everything that went into it.  Nothing tastes as good as freshly-picked vegetables that you grow yourself.

But even if you don't have a garden, maybe you can find these at a grocery store or farmers markets, so if you're curious what to do with them, I will start with the simplest recipe you can do with zucchini flowers. It will be a wonderful addition to any meal.

Salad with zucchini flowers recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to cook zucchini flowers and make this chickpea and Zucchini blossom salad recipe. I serve it 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.

Course: Dinner, Lunch
Inspiration: Vegan, Vegetarian
Category: zucchini flower fried, zucchini flowers recipe not fried, zucchini salad
Author: Clara Gonzalez

Prep Time5 mins
Cook Time5 mins
Total Time10 mins

Utensils and tools

  • Skillet
Zucchini blossom salad.
Zucchini blossom salad.

Ingredients

  • 4 tablespoons of olive oil
  • 2 cups of boiled or canned chickpeas (drained)
  • 8 of 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 of baby arugula
  • 1 cup cherry tomato
  • ¼ cup of balsamic vinegar
  • ā…“ cup shaved parmesan cheese, (optional)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 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.

Step 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.

Step 3: Seasoning

Season with salt and pepper to taste. Remove from the heat and cool to room temperature.

Step 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.

Variations

If you have some fresh mozzarella balls, crush them on top of the salad, it's wonderful with the balsamic vinegar flavor.

You can also use Italian squash blossoms instead of zucchini flowers.

Top tips

Generally, gardeners would only eat the male flowers of the zucchini plant, the female flowers are what mature into zucchini, so you only need a couple of male zucchini flowers per plant to pollinate the female ones.

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).

Chickpea salad with zucchini flowers.
Chickpea salad with zucchini flowers.

Nutritional information

Calories: 196kcal - Carbohydrates: 20g - Protein: 8g - Fat: 10g - Saturated Fat: 2g - Cholesterol: 4mg - Sodium: 500mg - Potassium: 319mg - Fiber: 5g - Sugar: 6g - Vitamin A: 445IU - Vitamin C: 10.9mg - Calcium: 115mg - Iron: 2.2mg

More salad recipes

  • Mango shrimp ceviche.
    Fresh And Light Mango Shrimp Ceviche Recipe
  • Light potato salad with no mayo.
    Light Potato Salad Recipe, No Mayo
  • Shrimp mango salad.
    Grilled Shrimp Mango Salad Recipe: Light, Tropical Shrimp Salad
  • Cold Asian zoodles.
    Zoodle Recipe: Easy and Vegan Asian Cold Zucchini Noodles

See more: salad recipes meatless recipes lunch recipes

FAQs

Can you eat the flower of a zucchini?

Yes, zucchini flowers are edible. Typically the male flower is used for culinary purpose, as the plant only need a couple of male blossoms to fertilize the female flowers.

How do you eat zucchini flowers?

Zucchini flowers can be fried (usually you'd stuff them, batter them, then fried them in hot oil). They can also be pan-fried.

What are zucchini flowers good for?

Zucchini flowers can be made into an appetizer (like stuffed zucchini flower), or as a salad (pan-fried zucchini flowers).

Do zucchini flowers taste good?

Zucchini flowers have a mild taste, and can take the taste of the other ingredients they are cooked with.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

Print

Chickpea Salad with Zucchini Blossom Recipe

Ingredients

  • 4 tablespoons of olive oil
  • 2 cups of boiled or canned chickpeas drained
  • 8 of 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 of baby arugula
  • 1 cup cherry tomato
  • ¼ cup of balsamic vinegar
  • ā…“ cup shaved parmesan cheese (optional)

Instructions

Step 1: Rinse the vegetables

  • Rinse the vegetables andĀ zucchini blossomsĀ (inside and out) to get rid of any dirt, pat them dry with a paper towel.

Step 2: Cook the vegetables

  • Heat theĀ olive oilĀ over medium heat in a pan or skillet. Add theĀ chickpeas,Ā beets, andĀ radish. Cook and stir for 3 minutes, or until heated through.Ā 
    Add the zucchini blossoms and pan fry on one side until it's slightly golden brown, flip and cook the other side.

Step 3: Seasoning

  • Season withĀ saltĀ andĀ pepperĀ to taste. Remove from the heat and cool to room temperature.

Step 4: Assemble

  • Arrange theĀ arugula leavesĀ on a bowl. Top with the cooked fried zucchini blossoms, chickpeas, beets, Ā and radishes, thenĀ tomatoes.
    Drizzle with theĀ balsamic vinegar. Top with the shavedĀ parmesan.

Nutrition

Calories: 196kcal

Publicado por Tia Clara - Apr 30, 2013

  • Facebook
  • Twitter
  • Email

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Suzanne Perazzini

    May 03, 2013 at 4:11 am

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

    Reply
  2. MijĆŗ

    May 01, 2013 at 11:11 am

    Vaya ensalada buena.
    La fotos muy bonitas.
    Un saludito

    Reply
  3. Pacific Northwest

    April 30, 2013 at 4:51 pm

    5 stars
    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!

    Reply

Primary Sidebar

Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

More āžœ

  • Facebook
  • YouTube
  • Instagram
  • Pinterest

Don't miss

  • Sticky rum BBQ sauce recipe.
    BestĀ RumĀ Bbq SauceĀ Recipe
  • Stuffed anaheim pepper.
    Stuffed Anaheim Peppers Recipe
  • stuffed cubanelle peppers.
    Stuffed Cubanelle Peppers Recipe
  • Cream of beet soup.
    Pink Cream of Beetroot Soup
  • Sour cream mashed potatoes.
    Creamy Mashed Potatoes with Sour Cream
  • Roasted carrot soup.
    Cream of Carrot Soup, Vegan and Easy
  • Brown rice pilaf.
    How to Cook Brown Rice
  • Mejadra rice (mujaddara).
    Mejadra Recipe - Vegan Rice with Lentils and Fried Onions

The newest Most popular

Footer

As an Amazon Associate, I earn from qualifying purchases.

Contact me | Privacy Policy | Disclaimer | Terms & Conditions | Accessibility Policy | Web Stories | Trending

Copyright Ā© 2022 Lunch Club Books, LLC

  • EspaƱol