ZUCCHINI BLOSSOM SALAD

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.

– 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

Ingredients:

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

Step 1:

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 2:

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

Step 3:

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.

Step 4:

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