Grilled Zucchini Chickpea Salad with Burrata & Heat
Grilled Zucchini Chickpea Salad with Burrata & Heat is not just a salad; it’s a delectable harmony of flavors and textures that will excite your taste buds! Imagine juicy, grilled zucchini paired with hearty chickpeas, all crowned with the lusciousness of burrata cheese and a kick of warmth from chili oil. This recipe is the perfect remedy for a light lunch or a vibrant side dish for your dinner gatherings. The best part? It’s incredibly easy to whip up, making it ideal for busy weeknights or spontaneous entertaining. In this post, we’ll take you through a step-by-step guide to making this mouthwatering dish that’s bound to impress friends and family alike.
Why You’ll Love This Recipe
One of the standout qualities of this Grilled Zucchini Chickpea Salad is its simplicity! With just a handful of ingredients, you can create a dish that is both visually stunning and bursting with flavor. The zucchini brings freshness and a slightly smoky essence from the grill, while the chickpeas deliver a satisfying bite and nutritional punch. Burrata adds that creamy richness, transforming an ordinary salad into a gourmet experience.
Additionally, the steps are straightforward, making it approachable for novice cooks and busy chefs. This dish is not only delightful to eat but also makes for an Instagram-worthy centerpiece on your table. Whether you are hosting a gathering or preparing a quick weeknight meal, this salad is a guaranteed crowd-pleaser. You’ll find that it’s healthy yet indulgent, making it perfectly balanced for any occasion.
Ingredients
- 2 Medium Zucchinis: Sliced into 1⁄2-inch rounds. These will become tender and slightly charred, offering a smoky flavor that elevates the salad.
- 1 tbsp Olive Oil: A drizzle will enhance the zucchini’s natural taste and help achieve that perfect grill mark.
- Salt & Pepper: To taste, for seasoning and bringing out all the flavors.
- 1½ Cups Canned Chickpeas: Rinsed and drained, these pulses are creamy and provide a nutritious base.
- 1 Large Ball of Burrata: This is the star of the dish! Burrata’s creamy interior oozes deliciousness that mixes beautifully with the salad.
- Fresh Basil: Chopped (a handful), adds a burst of herbal freshness that complements the other ingredients.
- ¼ Cup Olive Oil (for Chili Oil): A rich base for infusing flavors.
- ½ tsp Red Chili Flakes: Adds a subtle heat, perfect for those who enjoy a little spice.
- 1 Small Garlic Clove: Minced, this ingredient will bring an aromatic bouquet to the dish.
- Pinch of Smoked Paprika: Provides depth and enhances the overall flavor profile.
- Optional: ½ tsp Lemon Zest or Juice: For a zesty brightness, enhancing the fresh flavors.
Step-by-Step Directions
Preheat the Grill: Heat a grill pan or outdoor grill over medium-high heat. This ensures that your zucchini will grill perfectly with those classic char marks.
Grill the Zucchini: In a mixing bowl, toss the zucchini slices with olive oil, salt, and pepper until evenly coated. Grill them for about 2–3 minutes per side until they are tender and have beautiful grill marks. Once done, set them aside to cool slightly.
Infuse Chili Oil: In a small saucepan, heat the ¼ cup of olive oil over low heat. Add the minced garlic and red chili flakes, cooking until fragrant for about 1–2 minutes. Stir in the smoked paprika and lemon zest if you’re using it. Remove from heat and let the oil infuse while you prepare the salad.
Combine the Ingredients: In a generously sized serving bowl, combine the grilled zucchini slices, chickpeas, and chopped basil. Toss gently, seasoning with an extra pinch of salt and pepper as desired.
Add the Burrata: Place the whole ball of burrata in the center of the salad. For the grand reveal, gently tear open the burrata to allow the creamy interior to ooze out over the salad.
Drizzle the Chili Oil: Spoon the warm chili oil over the burrata and salad, ensuring everything gets a touch of that aromatic essence. Finish with extra chopped herbs and a sprinkle of salt to taste.
Tips & Tricks
- For an added layer of flavor, consider marinating the chickpeas in olive oil, lemon juice, and herbs while you grill the zucchini.
- If you’re a fan of crunch, sprinkle some toasted pine nuts or sunflower seeds on top for an extra textural element.
- To enhance the smokiness, you can use a grill basket or even roast the zucchini in the oven with a dash of smoked salt.
Serving Suggestions & Pairings
This Grilled Zucchini Chickpea Salad can stand alone as a delectable lunch or dinner. Pair it with crusty bread for a complete meal or serve it as a stunning side dish alongside grilled meats or fish. Ideal occasions include summer barbecues, picnics, or casual weeknight dinners. To elevate the dining experience, accompany it with a light white wine or homemade lemonade for a refreshing touch.
Nutritional Information
This salad is not only delicious but also nutritious. Each serving offers approximately 350 calories, packed with protein, fiber, and healthy fats thanks to chickpeas and burrata. Each ingredient contributes to a vibrant nutrient profile, making it a balanced choice for health-conscious individuals. It’s perfect for those following Mediterranean or plant-based diets as it boasts wholesome ingredients filled with vital nutrients.
Storing Tips & Variations
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best enjoyed fresh, especially since burrata can lose its creamy texture over time. For variations, consider swapping the chickpeas for lentils or adding seasonal vegetables such as bell peppers or asparagus to the grill. You can also experiment with different cheeses like feta or goat cheese if burrata isn’t available.
Conclusion
Grilled Zucchini Chickpea Salad with Burrata & Heat is incredibly delightful and straightforward, making it a must-try for both novice and seasoned cooks. Its fresh flavors and beautiful presentation will surely impress anyone you serve it to. We encourage you to gather your ingredients and give this recipe a try! Don’t forget to share your experience and any variations you make; we’d love to hear how it went!
FAQs
Can I make this salad ahead of time?
- While it’s best enjoyed fresh, you can prepare the grilled zucchini and chili oil in advance. Assemble the salad just before serving for the best texture.
What if I’m allergic to chickpeas?
- If you have a chickpea allergy, you can substitute with black beans or cooked quinoa for a similar texture and nutritional boost.
Is this recipe vegetarian or vegan?
- The salad is vegetarian due to the burrata; however, you can make it vegan by omitting the burrata or substituting it with a vegan cheese alternative.
Can I use fresh chilies instead of chili flakes?
- Absolutely! Fresh chilies can add a different flavor dimension. Just adjust the quantity based on your heat preference.
What should I do if I can’t find burrata?
- If burrata isn’t available, a soft mozzarella or even ricotta can work as a tasty substitute, although the texture will differ slightly.
Dive into this revitalizing salad, and enjoy the vibrant flavors of grilled zucchini, hearty chickpeas, and creamy burrata today!
Grilled Zucchini Chickpea Salad with Burrata & Heat
Ingredients
Salad Ingredients
- 2 Medium Zucchinis, sliced into 1⁄2-inch rounds Offers a smoky flavor when grilled.
- 1 tbsp Olive Oil Enhances zucchini's taste.
- Salt & Pepper To taste for seasoning.
- 1½ Cups Canned Chickpeas, rinsed and drained Provides a nutritious base.
- 1 Large Ball Burrata Creamy richness that enhances the dish.
- Handful Fresh Basil, chopped Adds herbal freshness.
Chili Oil Ingredients
- ¼ Cup Olive Oil Rich base for infusing flavors.
- ½ tsp Red Chili Flakes Adds subtle heat.
- 1 Small Garlic Clove, minced Brings an aromatic bouquet.
- Pinch Smoked Paprika Provides depth of flavor.
- Optional ½ tsp Lemon Zest or Juice Enhances fresh flavors.
Instructions
Preparation
- Preheat the grill pan or outdoor grill over medium-high heat.
- Toss zucchini slices with olive oil, salt, and pepper. Grill for 2–3 minutes per side until tender and charred. Set aside to cool.
- In a small saucepan, heat olive oil over low heat. Add minced garlic and red chili flakes. Cook for 1–2 minutes until fragrant. Stir in smoked paprika and lemon zest (if using). Remove from heat and let oil infuse.
Assembly
- In a serving bowl, combine grilled zucchini slices, chickpeas, and chopped basil. Toss gently with salt and pepper.
- Place the burrata in the center of the salad and gently tear it open.
- Drizzle the warm chili oil over the salad and finish with extra herbs and a sprinkle of salt.