Introducing the refreshing and vibrant Grilled Zucchini Chickpea Salad with Burrata & Chili Oil—it’s like summer served on a plate! This salad is all about celebrating the bounty of fresh, seasonal produce with an explosion of flavors that dance on your taste buds. Grilling the zucchini lends a smoky depth that pairs beautifully with the creamy decadence of burrata cheese. The roasted chickpeas provide a satisfying crunch, while a drizzle of chili oil adds a spicy kick that perfectly complements the dish’s earthy undertones. Whether you’re looking to impress at your next BBQ or seek a light yet indulgent meal, this salad delivers both on taste and simplicity. Using only a few key ingredients, it’s quick to assemble and a fantastic way to showcase the beauty of fresh vegetables. The combination of textures—from the tender zucchini to the rich and creamy cheese, and the spicy zing of chili oil—makes this salad a must-have in your culinary repertoire. So let’s dive into this delightful dish that’s not only a feast for your palate but also a delight for your senses.
Why You’ll Love This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
- Flavor Explosion: The marriage of smoky, creamy, and spicy provides a vibrant taste with every mouthful.
- Simple & Quick: With minimal ingredients and steps, this salad is easy to prepare without skimping on flavor.
- Healthy & Satisfying: Packed with nutrients from fresh veggies and protein-rich chickpeas, it’s both hearty and healthy.
- Versatile Side or Main: Perfect as a light main dish or an excellent accompaniment to grilled meats.
Preparation Phase & Tools to Use
Before you start, gather all your ingredients and ensure your workspace is organized for efficient cooking. Begin by preparing your grill or an ideal grilling pan. For grilling the zucchini, you’ll need a medium grill that’s preheated to medium-high heat. A non-stick skillet will be essential for getting those chickpeas perfectly crisp and golden. Having a good sharp knife will make work of chopping the fresh herbs, while a sturdy cutting board will save your countertop from any spills. Don’t forget a large serving platter where all the beautiful elements can come together. If you don’t have a grill, a grill pan can be substituted to achieve those charred marks and smoky flavors. Make sure you have measuring spoons at the ready to measure your spices accurately and prevent over-seasoning. With everything in place, preparing this salad becomes a breeze, allowing you to focus on creating the layers of flavor that make this dish truly special.
Ingredients
- 1 tsp smoked paprika
- 2 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 1 ball burrata cheese
- ¼ cup chopped parsley
- 1 tbsp red wine vinegar
- 1 can (15 oz) chickpeas, drained & rinsed
- 2 tbsp olive oil, divided
- 2 medium zucchinis, sliced ¼-inch thick
- Salt & pepper, to taste
- Chili oil, for drizzling
Instructions
Step 1: Grill the Zucchini
Start by tossing the sliced zucchini in 1 tablespoon of olive oil, making sure each piece is evenly coated. Season with salt and pepper to taste. You’ll want the grill hot, so preheat it to medium-high before you begin. Lay the zucchini slices on the grill and cook for 2 to 3 minutes on each side. Look for those delightful grill marks and ensure they’re charred before flipping. This smoky flavor will be a fantastic base for your salad.
Step 2: Crisp the Chickpeas
While the zucchini is grilling, heat the remaining olive oil in a non-stick skillet over medium heat. Add the drained chickpeas along with the finely chopped garlic. Season generously with smoked paprika, salt, and pepper. Stir them occasionally to ensure even cooking, and let them crisp up for about 6 to 8 minutes. The chickpeas should have a golden hue and a crispy texture, offering a wonderful contrast to the dish’s other elements.
Step 3: Assemble the Salad
Once your grilling and crisping are complete, it’s time to assemble the salad. Arrange the grilled zucchini slices and crispy chickpeas over a large serving platter. Tear the burrata cheese into pieces and scatter them over the top. Drizzle everything with freshly squeezed lemon juice, a tablespoon of red wine vinegar, and a generous amount of chili oil for some heat. Finish by sprinkling the chopped fresh mint and parsley for a refreshing touch. Serve immediately for best flavors and texture.
Variations
- Protein: Try adding grilled shrimp or chicken slices for more protein.
- Vegetables: Substitute bell peppers or eggplant for variety.
- Spices: Swap smoked paprika with cayenne for an extra kick.
Cooking Notes
- Ensure the zucchini slices are evenly coated in oil to prevent sticking to the grill.
- For extra crispy chickpeas, make sure they are well-dried before cooking.
- The freshness of your herbs can dramatically elevate the dish, don’t skimp!
- Adjust the chili oil to your spice preference—start small and add more.
- Immediate serving is key to maintain the dish’s texture, especially with burrata.
Serving Suggestions
- Serve with crusty bread to help soak up the delightful juices and oils.
- Pair with a crisp white wine or a refreshing iced tea for a complete meal.
Tips
- When grilling, avoid crowding the zucchini slices to ensure even cooking.
- If using canned chickpeas, rinse and dry them thoroughly to enhance crispness.
- Chill the burrata cheese before tearing it onto the salad for the best texture contrast.
- Use high-quality olive oil for the best flavor payoff in your salad dressing.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: 400 per serving
- Protein: 15g per serving
- Sodium: 250mg per serving
FAQs
Can I make this salad ahead of time?
While it’s best served fresh, you can prepare the components ahead. Grill the zucchini and crisp the chickpeas, storing them separately, and combine just before serving.
What if I don’t have chili oil?
If chili oil isn’t available, make your own by infusing olive oil with red pepper flakes or substitute with a pinch of cayenne pepper sprinkled on the salad.
What’s a suitable burrata replacement?
If you can’t find burrata, fresh mozzarella or stracciatella are great alternatives that also provide that creamy texture.
How do I store leftovers?
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Keep the components separate for best results.
Conclusion
The Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is more than a salad; it’s a medley of flavors and textures that captivates and satisfies. With its blend of smoky zucchini, crispy chickpeas, creamy burrata, and a subtle spicy kick, it’s a summer delight that couldn’t be easier to prepare. We encourage you to try this simple yet spectacular salad and explore different variations to suit your taste. Share with us how you made this recipe your own, or any tips you discovered along the way. Enjoy the culinary journey of fresh ingredients turned into an unforgettable dish!
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Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This salad delivers both on taste and simplicity, featuring grilled zucchini and crispy chickpeas.
Ingredients
- 1 tsp smoked paprika
- 2 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 1 ball burrata cheese
- ¼ cup chopped parsley
- 1 tbsp red wine vinegar
- 1 can (15 oz) chickpeas, drained & rinsed
- 2 tbsp olive oil, divided
- 2 medium zucchinis, sliced ¼-inch thick
- Salt & pepper, to taste
- Chili oil, for drizzling
Instructions
- Grill the zucchini: Toss zucchini slices in olive oil, season, grill for 2-3 minutes per side.
- Crisp the chickpeas: Heat oil in a skillet, add chickpeas and garlic, season, cook until golden.
- Assemble the salad: Layer grilled zucchini and chickpeas, top with burrata, drizzle with lemon juice, vinegar, and chili oil, and finish with herbs.
Notes
Adjust chili oil to taste, serve immediately for best texture, use fresh ingredients for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 400 kcal
- Sodium: 250 mg
- Protein: 15 g