Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a vibrant, flavorful dish that captures the essence of summer dining. This salad combines smoky grilled zucchini, crispy chickpeas, and creamy burrata cheese, making it a delightful option for any occasion. The earthy notes of chickpeas paired with fresh herbs and a drizzle of chili oil deliver an exciting taste experience that is both satisfying and nourishing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 ball burrata cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium zucchinis, sliced into ½-inch rounds
- 2 tbsp olive oil, divided
- 1 tbsp apple 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
- 1. Grill the Zucchini: Toss zucchini slices with 1 tablespoon olive oil, salt, and pepper. Preheat your grill over medium heat and grill zucchini for 2-3 minutes per side until charred. Set aside.
- 2. Crisp the Chickpeas: In a skillet over medium heat, add the remaining tablespoon of olive oil along with rinsed chickpeas, garlic, smoked paprika, salt, and pepper. Cook for about 6-8 minutes until crispy.
- 3. Assemble the Salad: Spread grilled zucchini on a serving platter. Tear burrata over the top generously. Drizzle lemon juice and apple vinegar across the salad. Finish with chili oil and sprinkle mint and parsley before serving.
Nutrition
- Serving Size: 1/4 of salad (approximately 180g)
- Calories: 250
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 25mg