Introduction to Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

If you’re searching for a dish that perfectly balances smoky, creamy, and spicy flavors, look no further than the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil. This vibrant salad combines the charred goodness of grilled zucchini, the satisfying crunch of crispy chickpeas, and the luxurious creaminess of burrata cheese, all brought together with a zesty herb dressing and a drizzle of fiery chili oil.

Whether you’re hosting a summer barbecue, preparing a light lunch, or looking for a show-stopping side dish, this salad is sure to impress. Its beautiful presentation, vibrant colors, and bold flavors make it a standout on any table. Plus, it’s quick to prepare and doesn’t require complicated techniques or hard-to-find ingredients.

The Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is not only delicious but also incredibly versatile. You can enjoy it warm or at room temperature, making it ideal for meal prepping or outdoor dining. It fits into various diets and can easily be made vegetarian, gluten-free, or even vegan with a few simple swaps. With every bite, you get a little heat, a touch of tang, and an irresistible creaminess that makes this salad unforgettable.

Let’s dive into how to create this delightful dish step by step.

Ingredients Overview of Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

To prepare the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil, you’ll need the following ingredients:

2 medium zucchinis, sliced into 1/4-inch rounds
1 can (15 oz) chickpeas, rinsed and drained
1 ball burrata cheese
2 tablespoons fresh mint, chopped
1/4 cup fresh parsley, chopped
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 clove garlic, finely chopped
2 tablespoons olive oil, divided
Salt and pepper, to taste
Chili oil, for drizzling

Preparing the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Grilling the Zucchini

Grilling zucchini enhances its natural sweetness and adds a delightful smoky flavor.

Preheat your grill or grill pan over medium-high heat.
In a bowl, toss the zucchini slices with 1 tablespoon of olive oil, salt, and pepper.
Place the zucchini slices on the grill and cook for 2–3 minutes on each side until tender and charred.
Remove from the grill and set aside.

Sautéing the Chickpeas

Crispy chickpeas add texture and protein to the salad.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the rinsed and drained chickpeas, smoked paprika, chopped garlic, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until the chickpeas are golden and crispy.
Remove from heat and set aside.

Mixing the Herb Dressing

A fresh herb dressing ties all the components together.

In a small bowl, combine the chopped parsley, chopped mint, lemon juice, and red wine vinegar.
Stir well and set aside.

Assembling the Salad

Bringing all the elements together creates a harmonious dish.

On a large serving plate, arrange the grilled zucchini slices and crispy chickpeas.
Drizzle the herb dressing evenly over the top.
Place the burrata cheese in the center of the salad.
Generously drizzle chili oil over the salad.
Sprinkle with additional salt and pepper to taste.

Flavor Profile and Texture

The Grilled Zucchini Chickpea Salad with Burrata and Chili Oil offers a delightful combination of flavors and textures:

Smoky grilled zucchini provides a tender and flavorful base.
Crispy chickpeas add a satisfying crunch and nutty taste.
Creamy burrata cheese offers a rich and indulgent element.
Fresh herb dressing brings brightness and acidity.
Spicy chili oil adds a kick that elevates the entire dish.

Nutritional Benefits of Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

This salad is not only delicious but also packed with nutrients:

Zucchini is low in calories and high in antioxidants.
Chickpeas are an excellent source of plant-based protein and fiber.
Burrata cheese provides calcium and healthy fats.
Olive oil contains monounsaturated fats beneficial for heart health.
Fresh herbs like mint and parsley offer vitamins and minerals

Serving Suggestions

The Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is versatile and can be served in various ways:

Main Course: Serve as a light yet satisfying vegetarian main dish.
Side Dish: Pair with grilled meats or seafood for a complete meal.
Appetizer: Serve smaller portions as a starter for a dinner party.
Picnic or Potluck: Prepare ahead and serve at room temperature for gatherings.

Variations and Substitutions for Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Customize the salad to suit your preferences or dietary needs:

Vegan Version: Replace burrata with a plant-based cheese alternative.
Different Vegetables: Add grilled bell peppers, eggplant, or cherry tomatoes.
Alternative Legumes: Substitute chickpeas with white beans or lentils.
Herb Variations: Use basil, cilantro, or dill instead of mint and parsley.
Spice Level: Adjust the amount of chili oil to control the heat.

Tips for Perfect Execution

Ensure the best results with these helpful tips:

Grilling Zucchini: Use medium-high heat and avoid overcrowding the grill to achieve perfect char marks. Overcrowding can cause the zucchini to steam instead of sear, which may result in a soggy texture. Let each slice have enough space to get those beautiful grill marks that add flavor and visual appeal.
Crispy Chickpeas: Pat chickpeas dry before sautéing to enhance crispiness. Removing excess moisture is key to achieving that golden, crunchy exterior. For extra crispness, let the chickpeas air-dry for 10–15 minutes before cooking.
Fresh Burrata: Use high-quality, fresh burrata for the creamiest texture. Burrata is the star of the dish, so opt for one that’s rich and milky. If possible, buy it from a specialty cheese shop or Italian deli for the best flavor.
Herb Dressing: Prepare the dressing just before serving to maintain freshness. Fresh herbs can wilt or lose their vibrancy if left too long, so wait until you’re ready to serve before combining them with the lemon juice and vinegar.
Chili Oil: Use store-bought or homemade chili oil, adjusting the amount to your spice preference. For a smokier kick, try chili crisp or chili garlic oil both can add depth and extra layers of heat.

Storing and Reheating

To store leftovers:

Refrigeration: Place the salad in an airtight container and refrigerate for up to 2 days. It’s best to store the components separately if possible keep the grilled zucchini and crispy chickpeas in one container, and store the dressing and burrata separately. This helps maintain the freshness and texture of each element. Burrata, in particular, is delicate and can become watery if stored with the other ingredients, so keeping it in its own container will ensure it remains creamy and flavorful.
Reheating: While the salad is best enjoyed fresh, you can gently reheat the zucchini and chickpeas in a skillet over medium heat. Avoid microwaving, as this can make the chickpeas soggy and zap the smoky flavor from the zucchini. Heat them just until warmed through to restore their texture and taste. Once reheated, assemble the salad as you did originally adding the burrata and a fresh drizzle of chili oil right before serving.

If you’re planning to enjoy leftovers for lunch the next day, consider packing the salad components separately and assembling them just before eating. This way, you preserve the crispy, creamy, and fresh qualities that make the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil so irresistible.

FAQs about Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Q1: Can I make the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil ahead of time?

Yes, you can prepare the grilled zucchini, crispy chickpeas, and herb dressing in advance. Store them separately in the refrigerator. Assemble the salad with burrata and chili oil just before serving to maintain the best texture and flavor.

Q2: What can I use instead of burrata cheese?

If burrata is unavailable, you can substitute it with fresh mozzarella or ricotta cheese. While the texture will differ slightly, these alternatives still provide a creamy element to the salad.

Q3: How can I make the salad less spicy?

To reduce the spiciness, use less chili oil or replace it with a milder flavored oil, such as extra virgin olive oil infused with herbs.

Q4: Is the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil gluten-free?

Yes, this salad is naturally gluten-free. However, always check the labels of store-bought ingredients like chili oil to ensure they do not contain gluten.

Conclusion: Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

The Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is a delightful fusion of flavors and textures that is sure to become a favorite in your recipe repertoire. Its combination of smoky grilled zucchini, crispy chickpeas, creamy burrata, and spicy chili oil creates a harmonious and satisfying dish.

Perfect for various occasions, this salad is versatile, nutritious, and easy to prepare. Give it a try, and don’t hesitate to experiment with different variations to suit your taste.

Enjoy this vibrant and flavorful salad that brings a touch of gourmet to your everyday meals!

What makes this salad truly special is its ability to feel both indulgent and healthy at the same time. The burrata adds a luxurious richness without overwhelming the light, fresh ingredients, while the chili oil wakes up the palate with just the right amount of heat. It’s a fantastic way to elevate seasonal produce into something extraordinary, especially when zucchini is at its peak in summer.

Whether you’re entertaining friends or simply treating yourself to a delicious homemade meal, the Grilled Zucchini Chickpea Salad with Burrata and Chili Oil never disappoints. Serve it with warm crusty bread, a glass of crisp white wine, or enjoy it solo it’s flavorful, filling, and full of character.

Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Author: Alioui
Total Time: 30 minutes
Yield: #

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Description

A bright, smoky salad with crispy chickpeas, creamy burrata, and a chili oil kick!

Instructions

Step 1: Prepare and Grill the Zucchini

Start by washing and slicing your zucchinis into 1/4-inch thick rounds. Place the slices in a large mixing bowl and toss them with 1 tablespoon of olive oil, a generous pinch of salt, and freshly ground black pepper.

Heat a grill pan or outdoor grill over medium-high heat. Once hot, lay the zucchini slices in a single layer, ensuring they don’t overlap. Grill each side for about 2–3 minutes until they are tender and have beautiful charred grill marks. This gives the salad its signature smoky flavor.

Remove the zucchini from the grill and set aside to cool slightly.

Step 2: Sauté the Chickpeas Until Crispy

While the zucchini is cooling, it’s time to crisp up the chickpeas. Drain and rinse the chickpeas thoroughly, then pat them dry using a paper towel or clean kitchen cloth. This step is crucial to achieve the right crispiness—moisture will prevent them from browning properly.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chickpeas to the pan. Sprinkle in the smoked paprika and add the finely chopped garlic. Season with salt and pepper to taste.

Sauté the chickpeas for 6–8 minutes, stirring occasionally, until they become golden and crispy. Remove from the heat and set aside.

Step 3: Mix the Herb Dressing

In a small mixing bowl, combine the chopped fresh parsley and mint. Add the lemon juice and red wine vinegar. Stir the ingredients together until well mixed. This dressing adds a refreshing brightness to balance the creamy and spicy elements of the dish.

For best results, prepare the dressing right before serving so the herbs stay vibrant and fresh.

Step 4: Build the Salad

Take a large serving platter or shallow bowl. Arrange the grilled zucchini rounds across the base, layering slightly if necessary. Evenly scatter the crispy chickpeas over the zucchini.

Drizzle the herb dressing over the vegetables, making sure the flavors are spread evenly across the dish. This step brings everything together and infuses the salad with zesty, herbal notes.

Step 5: Add Burrata & Chili Oil

Carefully place the burrata ball in the center of the salad. This creamy, rich cheese is the star of the show, and placing it in the middle gives it visual appeal as well.

Generously drizzle chili oil over the entire salad—especially over the burrata—allowing the heat to complement the creaminess of the cheese and the smokiness of the grilled vegetables. Finish with an extra sprinkle of salt and freshly ground black pepper to taste.

Notes

This salad is best served warm or at room temperature. As the burrata sits atop the grilled zucchini and warm chickpeas, it begins to soften, creating a luscious, creamy texture that spreads into every bite. Chili oil adds heat, while the herb dressing lifts the entire dish with bright, zesty flavors.

Use high-quality chili oil for the best results. You can also experiment with homemade chili crisp or garlic chili oil for an extra flavor boost.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner

Nutrition

Calories: 420
Sodium: 540mg
Protein: 14g

Keywords: #