Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Smoky, creamy, and spicy, the Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a vibrant dish that brings together fresh ingredients for an unforgettable flavor experience. Perfect for summer gatherings, picnics, or a light dinner at home, this salad caters to various occasions. The standout qualities include the delightful combination of textures and flavors, from the charred zucchini to the crispy chickpeas and the luxurious burrata topped with a drizzle of chili oil.

Why You’ll Love This Recipe

• Flavor Explosion: Each bite offers a perfect balance of smokiness, creaminess, and spice.
• Quick Preparation: The salad comes together in no time, making it ideal for busy weeknights or last-minute gatherings.
• Versatile Ingredients: Enjoy it as a side or main dish. It pairs beautifully with grilled meats or can be served alone for a satisfying vegetarian meal.
• Fresh and Healthy: Loaded with vegetables and protein-rich chickpeas, this salad is both nourishing and delicious.
• Eye-Catching Presentation: The colorful ingredients create an appealing dish that will impress your guests.

Tools and Preparation

To make your preparation seamless, having the right tools on hand is crucial. Here’s what you’ll need to whip up this delightful salad.

Essential Tools and Equipment

• Grill or Grill Pan
• Skillet
• Mixing Bowl
• Serving Platter
• Knife

Importance of Each Tool

• Grill or Grill Pan: Essential for achieving that smoky flavor by charring the zucchini.
• Skillet: Perfect for crisping up the chickpeas to add texture to your salad.
• Mixing Bowl: Useful for combining ingredients before assembling for easy mixing.
• Serving Platter: A beautiful presentation elevates your dish, making it perfect for entertaining.

Ingredients

For the Salad

• 1 ball burrata cheese
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 2 medium zucchinis, sliced into 1-inch rounds
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 2 tbsp chopped fresh mint
• ½ cup chopped parsley
• 1 clove garlic, finely chopped
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Chili oil, for drizzling

How to Make Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Step 1: Grill the Zucchini

1. Toss zucchini rounds with 1 tablespoon of olive oil, salt, and pepper.
2. Place zucchini on the grill and cook for 2–3 minutes per side until charred and tender.
3. Remove from grill and set aside.

Step 2: Crisp the Chickpeas

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add drained chickpeas along with garlic, smoked paprika, salt, and pepper.
3. Cook for about 6–8 minutes, stirring occasionally until they are crisp and golden brown.

Step 3: Assemble the Salad

1. Spread the grilled zucchini rounds on a serving platter.
2. Add crispy chickpeas over the zucchini.
3. Tear burrata cheese over the top generously.
4. Drizzle everything with lemon juice, apple cider vinegar, and chili oil.
5. Finish by sprinkling chopped mint and parsley on top before serving immediately.

Enjoy your Grilled Zucchini Chickpea Salad with Burrata & Chili Oil as a refreshing addition to any meal!

How to Serve Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

This vibrant salad makes a delightful dish for any occasion. Here are some serving suggestions to elevate your dining experience.

As a Main Course

• Serve it as a light main dish for lunch or dinner. The combination of chickpeas and burrata provides ample protein, making it satisfying and nutritious.

With Grilled Bread

• Pair the salad with slices of grilled bread for a crunchy texture. Drizzle the bread with olive oil and toast it on the grill for an extra smoky flavor.

On a Bed of Greens

• For added freshness, serve the salad atop a bed of mixed greens or arugula. This adds a peppery note and enhances the salad’s visual appeal.

As an Appetizer

• Present the salad as an appetizer at gatherings. Serve small portions in individual bowls or on skewers for easy sharing.

With Extra Toppings

• Consider adding extra toppings like roasted nuts or seeds for crunch. A sprinkle of feta cheese can also complement the flavors beautifully.

Best Side Dishes for Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

This flavorful salad pairs well with various side dishes that complement its taste. Here are some great options:

1. Quinoa Pilaf: A fluffy quinoa pilaf seasoned with herbs adds texture and makes for a hearty pairing.
2. Roasted Vegetables: Seasonal roasted vegetables enhance the meal’s color and nutritional value while offering additional flavors.
3. Tabbouleh Salad: A refreshing tabbouleh made from bulgur wheat, tomatoes, and parsley brings brightness alongside your main dish.
4. Garlic Bread: Classic garlic bread toasted until golden can balance out the creamy burrata perfectly.
5. Couscous Salad: A light couscous salad mixed with lemon zest and cucumber will round out your meal nicely.
6. Grilled Corn on the Cob: Sweet grilled corn brushed with lime offers a delightful contrast to the savory salad.

Common Mistakes to Avoid

When making Grilled Zucchini Chickpea Salad with Burrata & Chili Oil, it’s easy to overlook a few details. Here are some common mistakes to avoid for a perfect dish.

• Skipping the seasoning: Not seasoning the zucchini and chickpeas properly can result in bland flavors. Always add salt and pepper generously.

• Overcooking the zucchini: If you grill the zucchini too long, it becomes mushy. Grill just until charred and tender, about 2-3 minutes per side.

• Using cold ingredients: Cold burrata doesn’t melt well into the salad. Let it sit at room temperature for a bit before serving for the best texture.

• Ignoring fresh herbs: Fresh mint and parsley elevate the dish’s flavor. Don’t skip these; they add brightness and freshness that are essential.

• Not drizzling enough chili oil: A light drizzle of chili oil enhances the salad’s spice level. Be generous but not overwhelming; balance is key.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

• Freezing is not recommended due to the burrata’s texture changes.
• If necessary, freeze chickpeas separately for up to a month.

Reheating Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

• Oven: Preheat oven to 350°F (175°C). Place salad on a baking sheet and heat for about 10 minutes.
• Microwave: Heat in short bursts (30 seconds), stirring in between until warmed through.
• Stovetop: Gently heat in a skillet over low heat, stirring occasionally until warm.

Frequently Asked Questions

Here are some common questions about making Grilled Zucchini Chickpea Salad with Burrata & Chili Oil.

Can I substitute other cheeses for burrata?

Yes, you can use fresh mozzarella or feta cheese as alternatives if burrata isn’t available.

How do I make this salad vegan?

For a vegan option, omit the burrata or replace it with a plant-based cheese alternative that suits your taste.

What can I serve with Grilled Zucchini Chickpea Salad with Burrata & Chili Oil?

This salad pairs well with grilled meats or can be served alongside crusty bread for a light meal.

How long does this salad last in the fridge?

The salad lasts up to 3 days when stored properly in an airtight container in the refrigerator.

Final Thoughts

The Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a delightful summer dish that combines smoky, creamy, and spicy flavors into one vibrant plate. Its versatility allows for various customization options; feel free to add other vegetables or herbs based on your preferences. Try this recipe today for a refreshing addition to your meal rotation!

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Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves approximately four people 1x

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Description

Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a refreshing and vibrant dish, perfect for summer gatherings or light dinner occasions. This salad features smoky, creamy, and spicy flavors that come together harmoniously with charred zucchini, crispy chickpeas, and rich burrata cheese drizzled with chili oil. It’s not only visually appealing but also packed with nutrients from fresh vegetables and protein-rich chickpeas. Whether served as a main course or a side dish, this salad will impress your guests while being easy to prepare.

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Ingredients

Scale 1x2x3x

• 1 ball burrata cheese
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 2 medium zucchinis, sliced into 1-inch rounds
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 2 tbsp chopped fresh mint
• ½ cup chopped parsley
• 1 clove garlic, finely chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• Chili oil for drizzling

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Instructions

1. Preheat your grill or grill pan. Toss zucchini rounds with 1 tablespoon of olive oil, salt, and pepper. Grill the zucchini for about 2–3 minutes on each side until charred and tender. Remove and set aside.
2. In a skillet over medium heat, add the remaining tablespoon of olive oil. Stir in drained chickpeas along with garlic, smoked paprika, salt, and pepper. Cook for about 6–8 minutes until golden brown and crispy.
3. To assemble the salad, spread grilled zucchini on a serving platter and top with crispy chickpeas. Tear burrata over the top and drizzle with lemon juice, apple cider vinegar, and chili oil. Sprinkle with chopped mint and parsley before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling, Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: Approximately 1/4 of the recipe (250g)
• Calories: 360
• Sugar: 3g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg