Ingredients
- 5 fresh zucchinis
- 3–4 medium potatoes
- 200 g fresh chickpeas
- Salt
- Olive oil
Instructions
- Peel the potatoes, wash them, and cut them into even-sized pieces.
- Trim the ends off the zucchinis, wash them, and slice them lengthwise once.
- Shell and clean the fresh chickpeas.
- Bring a pot of salted water to a boil and add the ingredients in stages:
- Start by boiling the potatoes until slightly tender.
- Add the zucchinis and continue cooking.
- Five minutes before the end of the cooking time, add the chickpeas.
- Boil everything together for a total of 25–30 minutes, or until the vegetables are cooked to your preferred tenderness.
- Using a slotted spoon, transfer the cooked vegetables to a serving platter. Drizzle generously with olive oil before serving.
This delightful salad celebrates the simplicity and freshness of garden ingredients. With tender potatoes, sweet zucchinis, and earthy chickpeas, it’s a healthy and wholesome dish that brings the flavors of nature to your plate. Serve it warm or at room temperature for a light and refreshing meal!
