Zucchini Ribbons, Arugula, Fried Chickpeas, Feta Cheese, Pecorino with Black Pepper Vinaigrette

Zucchini Ribbon

Pair With

Nº 19



fresh, peppery, bright 


20 minutes 


2 ea. green zucchini (shaved lengthwise) 

2 ea. yellow zucchini (shaved lengthwise) 

3 cups arugula 

1 cup chickpeas (canned) 

oil for frying 

¼ cup white balsamic vinegar 

1 Tbsp. honey 

1 Tbsp. dijon mustard 

2 tsp. shallot (minced) 

1 cup olive oil 

⅓ cup Pecorino cheese (grated) 

1 tsp. black peppercorns 


5-6 oz. Feta cheese (crumbled) 



Take the first 3 ingredients and toss them together in a large bowl and set aside. 

For the Chickpeas: take the chickpeas, drain them, and rinse with water.  Make sure they are completely dry.  Heat the oil in a sauté pan, using a wooden spoon to test when the oil is hot enough.  It should start to sizzle around the spoon.  Drop in chickpeas and cook for 1-2 minutes, or until crisp.  Remove with a slotted spoon on to paper towels and season with salt. 

Take the next 4 ingredients and place them in a blender.  Blend on high until incorporated.  Add oil in slowly while blender is on.  Once all the oil is added, remove from blender, adjust seasoning, and stir in pecorino. 

To plate: take bowl of zucchini/arugula and toss with a little bit of the vinaigrette.  Add chickpeas and toss again.  Lay out on plates and garnish with feta cheese.