Grilled Zucchini Chickpea Salad with Burrata & Heat
A vibrant salad featuring smoky grilled zucchini, nutty chickpeas, and creamy burrata, drizzled with aromatic chili oil.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Salad
- 2 medium zucchinis Fresh and tender, sliced into 1⁄2-inch rounds.
- 1 tbsp olive oil For tossing the zucchini.
- 1.5 cups canned chickpeas Nutty and creamy for protein.
- 1 large ball burrata The star of the dish.
- 1 handful fresh basil, chopped For freshness.
For the Chili Oil
- 0.25 cups olive oil Rich and smooth.
- 1 small clove garlic, minced For savory goodness.
- 0.5 tsp red chili flakes For a zesty kick.
- 0.5 tsp smoked paprika Adds smoky depth.
- 0.5 tsp lemon zest or juice Optional for zestiness.
Seasoning
- to taste salt & pepper Essential seasonings.
Instructions
Preparation
- Preheat the grill pan or outdoor grill over medium-high heat.
- In a mixing bowl, toss sliced zucchinis with olive oil, salt, and pepper.
Grilling
- Grill zucchini slices for 2-3 minutes per side until charred and tender. Set aside to cool.
Chili Oil
- In a small saucepan, heat olive oil over low heat. Add minced garlic and red chili flakes until fragrant, about 1-2 minutes.
- Stir in smoked paprika and optional lemon zest. Remove from heat and let infuse.
Assembly
- In a large bowl, toss rinsed chickpeas with grilled zucchini and chopped basil. Lightly season with salt and pepper.
- Place burrata in the center and tear open before serving.
- Spoon warm chili oil over the salad and garnish with extra herbs.
Notes
For a creamier burrata, let it sit at room temperature before serving. Refrigerate leftovers for up to 2 days, keeping the burrata separate.