If you are looking for a fresh, vibrant dish that celebrates the beauty of summer ingredients, look no further than this Grilled Zucchini Chickpea Salad with Burrata and Chili Oil. This smoky, creamy, and spicy salad is a feast for the senses with an explosion of flavors in every bite. The combination of grilled zucchini and crispy chickpeas tossed with a bright herb dressing and topped with silky burrata cheese makes it a delightful addition to any meal or the perfect stand-alone dish. Whether you’re hosting a summer barbecue or simply treating yourself to a healthy yet satisfying meal, this salad ticks all the boxes.
The allure of this salad lies not only in its exquisite flavor but in its simplicity. With just a handful of fresh ingredients, you can whip up a dish that looks and tastes gourmet without spending hours in the kitchen. Plus, the addition of chili oil offers a tantalizing heat, making it an enjoyable choice whether you’re a spice enthusiast or just trying to add some excitement to your meals. This dish is not only appealing on the plate but also loaded with nutrients, making it ideal for health-conscious eaters wanting to indulge without the guilt.
Why You’ll Love This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
- Flavor Explosion: The smoky grilled zucchini paired with crispy chickpeas delivers an incredible contrast in textures.
- Nutritious Components: Packed with protein from chickpeas and vitamins from fresh herbs and veggies.
- Ease of Preparation: This salad comes together quickly with minimal cooking, making it perfect for busy weeknights.
- Versatile Dish: Enjoy it as a main dish or a side; it’s perfect for any gathering or meal!
- Vegan Option: Easily adaptable by omitting the burrata cheese for a delightful vegan salad!
Preparation Phase & Tools to Use
To achieve the best results for your Grilled Zucchini Chickpea Salad with Burrata and Chili Oil, ensure you have all your ingredients prepped and organized. Start by gathering your tools: a grill or grill pan, a large mixing bowl for the dressing, and a skillet for crispy chickpeas. Having everything within reach not only streamlines the cooking process but also enhances your enjoyment while preparing this vibrant dish. Make sure to rinse and dry your chickpeas thoroughly to ensure they crisp up nicely in the pan. Preheating your grill to medium-high heat is essential for the zucchinis to get those beautiful char marks and good smoky flavor.
Ingredients
- 1 tablespoon lemon juice
- 1 ball burrata cheese
- 2 tablespoons olive oil, divided
- 1 can (15 oz) chickpeas, rinsed and dried
- 1 tablespoon red wine vinegar
- 2 medium zucchinis, sliced into ¼-inch rounds
- 2 tablespoons chopped fresh mint
- ¼ cup chopped parsley
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Chili oil, for drizzling
Instructions
Step 1: Grill the Zucchini
Start by preparing your zucchini. Toss the sliced zucchini rounds in a bowl with 1 tablespoon of olive oil, salt, and black pepper. This light coating ensures the zucchinis grill beautifully and develop a delicious char. Preheat your grill to medium-high heat, and carefully place the seasoned zucchini slices on the grill. Grill for about 2 to 3 minutes per side, or until they are nicely charred and have soft, tender insides. Once grilled, remove them from the heat and set them aside to cool slightly.
Step 2: Crisp the Chickpeas
While the zucchini is grilling, it’s time to prepare the chickpeas. First, pat the rinsed and dried chickpeas thoroughly with a towel to remove excess moisture—this step is crucial for achieving that perfect crispy texture. In a skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chickpeas along with smoked paprika, minced garlic, salt, and pepper. Stir occasionally and cook for 6 to 8 minutes until the chickpeas are golden and crispy. Once done, remove from heat and set aside.
Step 3: Make the Herb Dressing
In a mixing bowl, combine the chopped parsley, mint, lemon juice, and red wine vinegar. This fresh herb dressing is magical—light yet flavorful—and it will tie all the components of the salad together. Mix well until everything is combined and set it aside for the salad assembly.
Step 4: Assemble the Salad
Now it’s time to bring your salad together! Start by layering the grilled zucchini on a beautiful large platter. Follow this by scattering the crispy chickpeas generously over the zucchini. The vibrant colors already create a visually stunning dish. Then, drizzle the herb dressing all over the salad, allowing those tangy, fragrant flavors to seep into each bite.
Step 5: Finish with Burrata and Chili Oil
At last, it’s time for the pièce de résistance: the burrata! Place the creamy ball of burrata right in the center of your zucchini and chickpea ensemble. Finally, finish everything off with a drizzle of flavorful chili oil, which adds a spicy kick that balances the creaminess of the burrata. Optionally, sprinkle some extra salt and pepper on top to enhance the flavors and serve immediately!
Variations
- Protein: Swap out chickpeas for grilled shrimp or chicken for a protein boost.
- Vegetables: Add bell peppers, asparagus, or corn for added crunch and flavor.
- Spices: Experiment with different spices, such as cayenne for extra heat or cumin for a smoky touch.
Cooking Notes
- Ensure to choose ripe burrata for the best creamy texture; it should feel soft to the touch.
- For a vegan version, omit the burrata and consider using avocado slices to add creaminess.
Serving Suggestions
- Serve this salad as a refreshing side dish alongside grilled meats or fish for a balanced meal.
- Pair with crusty sourdough bread for a light lunch that doesn’t skimp on flavor.
Tips
- Let the grilled zucchini cool slightly before assembling to prevent wilting the salad greens.
- Make the herb dressing ahead of time and refrigerate for enhanced flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 15g
- Sodium: 300mg
FAQs
Can I prepare this salad ahead of time?
Yes! You can pre-grill the zucchini and crisp the chickpeas in advance. Just assemble the salad just before serving to keep everything fresh.
Is this salad suitable for meal prep?
Absolutely, packaged individually, it works well for meal prep. Just store the herb dressing separately until you’re ready to eat.
Can I use different cheeses instead of burrata?
Yes! Feel free to substitute with mozzarella or feta for a different twist.
What can I do with leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy them cold or reheated—both are delicious!
Conclusion
This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is more than just a side dish; it’s a celebration of delicious summer produce. Each bite offers a delightful blend of flavors and textures that can turn any meal into a special occasion. Experiment with variations, serve it as a lovely side or a stand-alone dish, and don’t hesitate to share your thoughts and any twists you may add. We invite you to try this vibrant recipe today and inspire your loved ones with your culinary creativity!
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Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is fresh, vibrant, and packed with delicious flavors.
Ingredients
- 1 tablespoon lemon juice
- 1 ball burrata cheese
- 2 tablespoons olive oil, divided
- 1 can (15 oz) chickpeas, rinsed and dried
- 1 tablespoon red wine vinegar
- 2 medium zucchinis, sliced into ¼-inch rounds
- 2 tablespoons chopped fresh mint
- ¼ cup chopped parsley
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Chili oil, for drizzling
Instructions
- Start by preparing your zucchini. Toss the sliced zucchini rounds in a bowl with 1 tablespoon of olive oil, salt, and black pepper. Preheat your grill to medium-high heat, and carefully place the seasoned zucchini slices on the grill. Grill for about 2 to 3 minutes per side, or until they are nicely charred. Remove from heat and set aside.
- While the zucchini is grilling, pat the rinsed and dried chickpeas thoroughly with a towel to remove excess moisture. In a skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chickpeas along with smoked paprika, minced garlic, salt, and pepper. Stir occasionally and cook for 6 to 8 minutes until golden and crispy. Remove from heat and set aside.
- In a mixing bowl, combine the chopped parsley, mint, lemon juice, and red wine vinegar. Mix well until everything is combined and set aside for assembly.
- Layer the grilled zucchini on a beautiful large platter. Scatter the crispy chickpeas generously over the zucchini. Drizzle the herb dressing all over the salad.
- Finish with a drizzle of chili oil and serve immediately!
Notes
Ensure to choose ripe burrata for the best creamy texture; it should feel soft to the touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 300 mg
- Protein: 15 g