– 4 tablespoons of olive oil – 2 cups of boiled or canned chickpeas – 8 of small beets, quartered – 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 – ⅓ cup shaved parmesan cheese
Season with salt and pepper to taste. Remove from the heat and cool to room temperature.
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.