Welcome to a culinary delight that is sure to tantalize your taste buds: the Grilled Zucchini Chickpea Salad with Burrata & Chili Oil. Imagine a dish that effortlessly combines the smokiness of grilled zucchini with the creaminess of burrata cheese, all complemented by the spicy kick of chili oil. This recipe brings together a medley of textures and flavors, creating a vibrant symphony on your plate. Not only is it visually appealing, but it’s also packed with nutrients, making it a perfect choice for those who seek both taste and health in their meals.
One of the many draws of this salad is its simplicity. In a world where time is often of the essence, this recipe offers a way to prepare a gourmet-feeling dish quickly and efficiently. The fresh ingredients such as zucchini, chickpeas, and herbs not only add incredible flavor and nutrition but also make this salad a feast for the senses. The combination of crispy chickpeas, grilled vegetables, and luxurious burrata creates a well-rounded dish that is sure to become a staple in your culinary repertoire.
Whether you’re hosting a summer gathering or simply looking to enjoy a delightful meal, this Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is sure to be a crowd-pleaser. Let’s dive into why this recipe should be on your must-try list and how you can achieve perfection in its execution.
Why You’ll Love This Grilled Zucchini Chickpea Salad
- Flavorful and Dynamic: The smoky grilled zucchini paired with creamy burrata and zesty chili oil creates an unforgettable flavor profile.
- Nutritious: Packed with protein from chickpeas and rich in vitamins from fresh herbs and vegetables.
- Quick and Easy: Minimal prep and cooking time make this salad an ideal choice for any occasion.
- Customizable: Easily adaptable to suit dietary preferences or what you have on hand.
Preparation Phase & Tools to Use
Start by preparing your workspace to ensure a smooth cooking process. Clear your kitchen counter and gather all necessary ingredients. For this recipe, a few tools will be essential: a grill or grill pan, a sharp knife for slicing zucchini, a frying pan for crisping chickpeas, and a large platter for assembling the salad. To achieve perfect grill marks on your zucchini, make sure the grill is preheated to medium-high. A silicone brush can help in evenly spreading olive oil over the zucchini slices.
Organizing your ingredients beforehand will also aid in the efficiency of the preparation. Have your olive oil, spices, and herbs pre-measured and ready to go. This not only saves time but ensures you don’t miss any ingredients as you move through each step. Lastly, have your chickpeas rinsed and dried to achieve maximum crispiness, and make sure your burrata is at room temperature as it incorporates better with the other salad components.
Ingredients
- 1 tbsp red wine vinegar
- 2 tbsp chopped fresh mint
- 1 tsp smoked paprika
- 2 medium zucchinis, sliced ¼-inch thick
- Salt and pepper, to taste
- 1 tbsp lemon juice
- ¼ cup chopped parsley
- 1 ball burrata cheese
- 2 tbsp olive oil, divided
- 1 clove garlic, finely chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- Chili oil, for drizzling
Instructions
Step 1: Prepare and Grill the Zucchini
Begin by tossing your sliced zucchini in 1 tablespoon of olive oil, ensuring they are well-coated. Season with salt and pepper to taste. Preheat your grill or grill pan to medium-high heat, and lay the zucchini slices on it. Allow them to cook for about 2 to 3 minutes per side, ensuring they achieve a charred, yet not burnt, appearance. This step infuses the zucchini with a smoky flavor while keeping the inside tender.
Step 2: Crisp the Chickpeas
In a frying pan, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the rinsed and drained chickpeas, followed by the chopped garlic and smoked paprika. Season with a bit more salt and pepper. Stir frequently, allowing the chickpeas to cook for 6 to 8 minutes or until they turn golden and crispy. This stage boosts the texture complexity of the salad, adding a delectable crunch.
Step 3: Assemble the Salad
On a large platter, lay down the grilled zucchini and then the chickpeas. Tear the burrata cheese ball into chunks and scatter them generously over the top. The cheese, with its creamy interior, complements the crispness of the chickpeas beautifully.
Step 4: Finishing Touches
Drizzle the salad with lemon juice, red wine vinegar, and a touch of chili oil for a hint of spice. Sprinkle freshly chopped parsley and mint over the top to add freshness and a pop of color, resulting in a dish that’s both visually stunning and delicious. Serve immediately to enjoy the dish at its peak.
Variations
- Protein: Consider adding grilled chicken or shrimp to enhance the protein content.
- Vegetables: Substitute or add other vegetables like bell peppers or cherry tomatoes for extra variety.
- Spices: Experiment with cayenne pepper or cumin to bring a different spicy note to the dish.
Cooking Notes
- Ensure your zucchini slices are evenly cut for uniform grilling.
- Adjust the amount of chili oil based on your spice preference.
Serving Suggestions
- Serve alongside a fresh baguette to make a complete meal.
- Pair with a chilled white wine for an elegant touch.
Tips
- Let the burrata sit at room temperature for a richer, creamier texture.
- Dry chickpeas thoroughly before cooking to achieve maximum crispiness.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: Approximately 375 per serving
- Protein: 15g
- Sodium: 525mg
FAQs
Can I use another cheese instead of burrata?
Absolutely! Mozzarella or ricotta can be great substitutes, offering a similar creamy consistency.
What if I don’t have a grill?
You can use a grill pan on your stovetop or broil the zucchini in the oven for similar results.
Is there a substitute for chili oil?
If chili oil is unavailable, you can infuse olive oil with red pepper flakes or use another hot sauce of your choice.
Can this salad be made in advance?
While you can prepare the components ahead, assemble them just before serving to maintain freshness and texture.
Conclusion
This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a masterpiece of flavors and textures, perfect for any occasion. Its simplicity in ingredients is overshadowed only by the remarkable depth of flavor each bite delivers. Whether you’re new to cooking or a seasoned chef, this recipe invites you to explore the blissful union of healthy ingredients and delicious taste. Don’t hesitate to experiment with additional variations and share your experience with others. Happy cooking!
Print
Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a delightful medley of flavors and textures.
Ingredients
- 1 tbsp red wine vinegar
- 2 tbsp chopped fresh mint
- 1 tsp smoked paprika
- 2 medium zucchinis, sliced ¼-inch thick
- Salt and pepper, to taste
- 1 tbsp lemon juice
- ¼ cup chopped parsley
- 1 ball burrata cheese
- 2 tbsp olive oil, divided
- 1 clove garlic, finely chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- Chili oil, for drizzling
Instructions
- Begin by tossing your sliced zucchini in 1 tablespoon of olive oil, ensuring they are well-coated. Season with salt and pepper to taste. Preheat your grill or grill pan to medium-high heat, and lay the zucchini slices on it. Allow them to cook for about 2 to 3 minutes per side, ensuring they achieve a charred, yet not burnt, appearance.
- In a frying pan, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the rinsed and drained chickpeas, followed by the chopped garlic and smoked paprika. Season with a bit more salt and pepper. Stir frequently, allowing the chickpeas to cook for 6 to 8 minutes or until they turn golden and crispy.
- On a large platter, lay down the grilled zucchini and then the chickpeas. Tear the burrata cheese ball into chunks and scatter them generously over the top.
- Drizzle the salad with lemon juice, red wine vinegar, and a touch of chili oil for a hint of spice. Sprinkle freshly chopped parsley and mint over the top.
Notes
This dish is best served fresh, enjoy it at its peak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 375 kcal
- Sodium: 525 mg
- Protein: 15 g