Description
This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is fresh, vibrant, and packed with delicious flavors.
Ingredients
Scale
- 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