Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

🥒 Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty: Easy
Dish Type: Salad / Side / Light Main

📝 Description:

This vibrant and savory salad layers smoky grilled zucchini, crispy chickpeas, and cool, creamy burrata, all finished with fresh herbs and a bold drizzle of chili oil. It’s a Mediterranean-inspired flavor bomb that works as a side dish or a light, elegant entrée.

🧂 Ingredients (Serves 4):

• 2 medium zucchinis, sliced into ¼-inch rounds
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 ball burrata cheese
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon smoked paprika
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste
• Chili oil, for drizzling (adjust to heat preference)

🍳 Instructions:

1. Preheat grill or grill pan to medium-high.
   Toss zucchini slices with 1 tablespoon olive oil, salt, and pepper.
2. Grill zucchini slices for 2–3 minutes per side until charred and tender. Set aside to cool slightly.
3. Crisp the chickpeas:
   Pat chickpeas dry with a towel. In a skillet over medium heat, add 1 tablespoon olive oil. Add chickpeas, smoked paprika, garlic, salt, and pepper. Cook, stirring occasionally, for 8–10 minutes until golden and slightly crispy.
4. Make the dressing:
   In a small bowl, whisk together lemon juice, red wine vinegar, and a pinch of salt and pepper.
5. Assemble the salad:
   Arrange grilled zucchini and crispy chickpeas on a serving platter or bowl. Add chopped parsley and mint. Drizzle with the lemon-vinegar dressing.
6. Top with burrata:
   Gently tear open the burrata and place in the center. Drizzle with chili oil to taste.
7. Serve immediately, warm or at room temperature.

💡 Notes:

• No grill? Use a stovetop grill pan or roast zucchini in a 425°F (220°C) oven for 15–20 minutes.
• Chickpeas should be dried thoroughly to achieve crispiness.
• Burrata can be subbed with fresh mozzarella or whipped ricotta if needed.

🔧 Tips:

• Add toasted pine nuts or pumpkin seeds for crunch.
• A few cherry tomatoes add color and sweetness.
• Let the salad rest for 10 minutes to absorb flavors before serving.
• Serve with warm flatbread or over couscous for a complete meal.

🍽️ Serving Suggestions:

• As a side to grilled meats or fish
• Over a bed of arugula or baby spinach
• With crusty sourdough or pita
• Great for mezze platters or brunch boards

🧾 Nutritional Information (Per Serving – Approximate):

• Calories: 310
• Protein: 12g
• Fat: 20g
• Carbs: 22g
• Fiber: 6g
• Sugar: 4g
• Sodium: 450mg

✅ Health Benefits:

• High fiber & plant protein from chickpeas = satiety + gut health
• Zucchini provides hydration, antioxidants, and vitamin C
• Burrata adds calcium and healthy fat (enjoyed in moderation)
• Herbs + chili oil enhance flavor while supporting digestion

❓ Q&A:

Q: Can I make this ahead of time?
A: Yes—grill zucchini and crisp chickpeas ahead, but add burrata and chili oil just before serving.

Q: Is this vegan-friendly?
A: Not with burrata, but you can sub in a vegan cheese or avocado for creaminess.

Q: Can I use canned chickpeas straight out of the can?
A: You can, but crisping them enhances texture and flavor significantly.

Q: What kind of chili oil works best?
A: Use a good-quality chili crisp or homemade chili garlic oil for bold flavor and heat.