The Vegan keto diet is becoming more and more popular and vegan people are always on the look of new vegan keto recipes to bring to their tables. One of our favorites? Definitely the salad with zucchini, fregola and Traditional Balsamic Vinegar of Modena P.G.I!
- 200g of fregola
- 150g of tomatoes
- 150g of cooked chickpeas
- 2 courgettes
- 1 small cucumber
- fresh thyme
- oregano leaves
- salt to taste
- pepper to taste
- extra virgin olive oil
- Traditional Balsamic Vinegar of Modena P.G.I.
Let’s start by cooking the fregola for the 10 minutes in boiling salted water. Once cooked, drain it and let it cool in a bowl. Then, peel the courgettes and the cucumber and wash them with the tomatoes. Cut the courgettes into cubes and sauté quickly – over high heat – in a little oil. They will have to roast but remain crunchy.
At this point, cut the cucumber into strips or cubes. Do the same with the tomatoes. Then drain the chickpeas, add them to the zucchini and sauté for a few moments. Add everything to the fregola and the tomatoes. Sprinkle with thyme and oregano leaves, season with a little extra virgin olive oil, salt and pepper and stir.
Divide the fregola in the dishes and decorate with cucumber ribbons. Add a final touch by seasoning with Traditional Balsamic Vinegar of Modena P.G.I. and serve straight away!
Check our Blog for many other vegan keto recipes!