Grilled Zucchini Chickpea Salad with Creamy Burrata & Spicy Chili Oil
This grilled zucchini chickpea salad with burrata and chili oil is a fast, easy, and crowd-pleasing dish perfect for weeknight dinners or relaxed gatherings. It features smoky grilled zucchini, crispy chickpeas, creamy burrata, and a zesty dressing with a kick of chili oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
Scale
Main ingredients
- 1 can (15 oz) chickpeas (rinsed and drained)
- 1 ball burrata cheese
- 2 tablespoons fresh mint (chopped)
- 1 clove garlic (finely chopped)
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil (divided)
- 1 tablespoon lemon juice
- 1 cup fresh parsley (chopped)
- 2 medium zucchinis (sliced into ¼-inch rounds)
- 1 teaspoon smoked paprika
- 0 to taste salt
- 0 to taste pepper
- 0 for drizzling chili oil
Instructions
- Toss zucchini rounds with 1 tablespoon olive oil, salt, and pepper. Grill for 2-3 minutes per side until charred and tender. Set aside to cool.
- Ensure chickpeas are very dry. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chickpeas and sauté for 5-7 minutes until golden brown and crispy. Sprinkle with smoked paprika, salt, and pepper. Transfer to a bowl.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, lemon juice, and garlic. Season with salt and pepper to taste.
- In a large bowl, combine cooled grilled zucchini and crispy chickpeas. Gently toss with mint and parsley. Pour dressing over the salad and toss gently. Arrange on a serving platter, scatter torn burrata over the top, and finish with a drizzle of chili oil.
Notes
This salad is best enjoyed fresh. If you have leftovers, store the salad components (without the burrata) in an airtight container in the refrigerator for up to 2 days. Add the burrata and a fresh drizzle of chili oil when ready to serve again.