Grilled Zucchini Chickpea Salad with Burrata & Heat
A delectable harmony of flavors featuring grilled zucchini, hearty chickpeas, creamy burrata, and a kick of chili oil, perfect for a light lunch or side dish.
Servings: 4 servings
Calories: 350kcal
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.
Notes
For added flavor, marinate chickpeas in olive oil and lemon juice while grilling zucchini. Consider adding toasted nuts for crunch, or using seasonal vegetables or different cheeses as variations.