Description

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

Ingredients

Scale

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 chopped fresh parsley
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

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: #