Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a vibrant celebration of summer flavors. This dish combines smoky grilled zucchini, crispy chickpeas, and creamy burrata, all drizzled with chili oil for a delightful kick. Not only is it quick to prepare, but it’s also versatile enough to serve as a main course or side dish. Perfect for family dinners, picnics, or light lunches, this salad is both nutritious and satisfying. Customize it with your favorite herbs or vegetables to make it uniquely yours!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Grilling, Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 ball burrata cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium zucchinis, sliced into half-inch rounds
- 2 tbsp olive oil, divided
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 2 tbsp chopped fresh mint
- 1 cup chopped parsley
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chili oil for drizzling
Instructions
- Toss zucchini slices with 1 tablespoon of olive oil, salt, and pepper. Preheat the grill over medium heat and grill the slices for 2-3 minutes per side until charred and tender. Set aside.
- In a skillet, heat the remaining olive oil over medium heat. Add chickpeas, garlic, smoked paprika, salt, and pepper. Cook while stirring for about 6-8 minutes until golden and crispy.
- On a serving platter, layer grilled zucchini and crispy chickpeas evenly. Tear burrata cheese over the top and drizzle with lemon juice, apple cider vinegar, and chili oil. Garnish with fresh mint and parsley before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg