Description
This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a delightful medley of flavors and textures.
Ingredients
Scale
- 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