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Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
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Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a refreshing and vibrant dish that perfectly captures the essence of summer dining. This salad combines smoky, grilled zucchini with crispy chickpeas and creamy burrata, all drizzled with zesty chili oil for an added kick. It’s not only visually stunning but also packed with nutrients, making it a fantastic choice for picnics, barbecues, or as a light main course. With its quick preparation time of under 30 minutes, this salad is ideal for busy weeknights or last-minute gatherings. Impress your family and friends with this deliciously satisfying vegetarian dish that bursts with flavor in every bite.

Ingredients

Scale
  • 1 ball burrata cheese
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium zucchinis, sliced into rounds
  • 1 tbsp apple vinegar
  • 1 tbsp lemon juice
  • Chili oil for drizzling
  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp chopped fresh mint
  • ½ cup chopped parsley

Instructions

  1. Toss zucchini slices with olive oil, salt, and pepper. Preheat grill or grill pan over medium heat. Grill zucchini for 2–3 minutes per side until charred and tender. Set aside.
  2. In a skillet over medium heat, add olive oil and chickpeas along with garlic, smoked paprika, salt, and pepper. Cook for 6–8 minutes until crispy and golden.
  3. On a serving platter, layer grilled zucchini slices followed by crispy chickpeas. Tear burrata over the top and drizzle with lemon juice, apple vinegar, and chili oil. Garnish with mint and parsley before serving.

Nutrition

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