Grilled Zucchini Chickpea Salad with Burrata & Heat
A vibrant and refreshing salad featuring creamy burrata, tender grilled zucchini, and hearty chickpeas, drizzled with fragrant chili oil, perfect for summer picnics or light dinners.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the salad
- 2 medium zucchinis, sliced into ½-inch rounds Fresh and juicy
- 1 tbsp olive oil Base for bringing flavors together
- 1 ½ cups canned chickpeas, rinsed and drained Hearty and nutritious component
- 1 large ball burrata Rich and creamy
- ½ cup fresh basil, chopped Adding a herbal touch
- ¼ cup olive oil (for chili oil) Enhances the overall flavor profile
- ½ tsp red chili flakes Adds hint of heat
- 1 small garlic clove, minced Elevates the dish with fragrance
- 1 pinch smoked paprika Adds subtle smokiness
- ½ tsp lemon zest or juice Optional for zesty kick
Instructions
Grilling the Zucchini
- Heat a grill pan or outdoor grill over medium-high heat. Toss zucchini slices with olive oil, salt, and pepper to coat.
- Grill zucchini for about 2–3 minutes per side until beautifully charred and tender. Set aside to cool slightly.
Making the Chili Oil
- In a small pan, heat olive oil over low heat. Add minced garlic and red chili flakes, cooking until fragrant (about 1–2 minutes).
- Incorporate smoked paprika and lemon zest (if using) into the pan. Remove from heat and let oil infuse.
Assembling the Salad
- In a large serving bowl, combine grilled zucchini, canned chickpeas, and chopped basil. Season with salt and pepper.
- Toss gently to ensure ingredients are evenly distributed.
Adding the Burrata
- Place the burrata ball in the center of the salad and gently tear it open just before serving.
Serving
- Spoon warm chili oil over the burrata and salad. Garnish with extra herbs and a sprinkle of salt.
Notes
Choose fresh ingredients for best flavor. Chill the salad for a refreshing twist. Can add more grilled veggies or customize the heat by adjusting chili flakes.