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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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