Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Smoky, creamy, and spicy, the Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a vibrant dish that perfectly captures the essence of summer. This salad is not only a feast for the eyes but also a delightful mix of textures and flavors, making it suitable for picnics, barbecues, or a light dinner. Its standout features include fresh grilled zucchini paired with crispy chickpeas, all topped with creamy burrata and a drizzle of chili oil for an extra kick.

Why You’ll Love This Recipe

• Quick to Prepare: This salad comes together in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Flavor Explosion: The combination of smoky paprika, refreshing mint, and creamy burrata creates a delightful balance of flavors in every bite.
• Versatile Serving Options: Serve it as a main dish or a side; this salad adapts to any meal or occasion.
• Healthy Ingredients: Packed with protein from chickpeas and vitamins from zucchini, this salad is both nutritious and satisfying.
• Customizable: Feel free to add other vegetables or herbs you have on hand for an extra personal touch.

Tools and Preparation

Before diving into your cooking adventure, gather your tools. Having everything ready will streamline the process and enhance your enjoyment.

Essential Tools and Equipment

• Grill
• Skillet
• Mixing bowl
• Serving platter
• Knife
• Cutting board

Importance of Each Tool

• Grill: Perfect for achieving those beautiful char marks on zucchini while enhancing its flavor.
• Skillet: Ideal for crisping up chickpeas quickly without much fuss.
• Mixing bowl: Great for tossing ingredients together before serving to ensure even distribution of flavors.

Ingredients

This salad brings together an exciting mix of ingredients that are easy to find yet bursting with flavor.

For the Salad

• 1 ball burrata cheese
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 2 medium zucchinis, sliced into -inch rounds

For the Dressing

• 1 tbsp apple vinegar
• 1 tbsp lemon juice

For Garnishing

• 2 tbsp chopped fresh mint
• 1 cup chopped parsley
• 1 clove garlic, finely chopped
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Chili oil, for drizzling

How to Make Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Step 1: Grill the Zucchini

1. Toss the sliced zucchini with 1 tablespoon of olive oil, salt, and pepper in a mixing bowl.
2. Place on the grill and cook for 2–3 minutes per side until charred and tender. Set aside.

Step 2: Crisp the Chickpeas

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add drained chickpeas along with minced garlic, smoked paprika, salt, and pepper.
3. Cook for about 6–8 minutes, stirring occasionally until the chickpeas are crisp and golden brown.

Step 3: Assemble the Salad

1. Spread the grilled zucchini and crispy chickpeas onto a serving platter.
2. Tear the burrata cheese over the top generously.
3. Drizzle with lemon juice, apple vinegar, and chili oil to taste.
4. Finish by sprinkling chopped mint and parsley over everything. Serve immediately to enjoy at its best!

How to Serve Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

This vibrant salad makes for a delightful dish that can be served in various ways. Whether you’re hosting a summer gathering or enjoying a casual dinner, here are some creative serving suggestions.

As a Main Dish

• Serve the salad on a bed of mixed greens for a hearty meal that’s packed with nutrients and flavor.

As a Side Dish

• Pair it with grilled chicken or turkey for a complete protein meal that complements the smoky flavors of the salad.

In Lettuce Wraps

• Use large lettuce leaves to create wraps filled with the salad for a fun, finger-food option that’s easy to eat.

With Crusty Bread

• Accompany the salad with slices of crusty bread or baguette to soak up the delicious juices and oil.

For Meal Prep

• Store portions of the salad in airtight containers for quick lunches throughout the week. It stays fresh and tastes even better after marinating!

How to Perfect Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

To elevate your Grilled Zucchini Chickpea Salad with Burrata & Chili Oil, consider these helpful tips that enhance flavor and texture.

• Use Fresh Ingredients: Fresh zucchinis, herbs, and quality burrata will make a significant difference in taste and overall enjoyment.

• Grill at High Heat: Ensure your grill is hot enough before cooking the zucchini. This helps achieve those perfect char marks and enhances smokiness.

• Don’t Skip the Seasoning: Generous seasoning of salt and pepper on both zucchini and chickpeas brings out their natural flavors beautifully.

• Experiment with Herbs: While mint and parsley are excellent choices, feel free to experiment with basil or cilantro for different flavor profiles.

Best Side Dishes for Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

To complement your Grilled Zucchini Chickpea Salad with Burrata & Chili Oil, consider these tasty side dishes that pair well together.

1. Quinoa Pilaf: A light quinoa pilaf mixed with vegetables adds more texture and nutrition to your meal.

2. Roasted Sweet Potatoes: Sweet potatoes roasted until crispy create a wonderful contrast to the creamy burrata in your salad.

3. Garlic Bread: Crispy garlic bread is perfect for dipping into any leftover dressing from your salad, adding extra flavor.

4. Mediterranean Couscous: Fluffy couscous tossed with olives, tomatoes, and cucumber offers refreshing bites alongside your salad.

5. Grilled Corn on the Cob: The smoky sweetness of grilled corn pairs perfectly with the flavors of zucchini and chickpeas.

6. Caprese Skewers: Cherry tomatoes, fresh basil, and mozzarella on skewers bring another layer of freshness to your meal.

Common Mistakes to Avoid

• Ensure you do not skip the bold grilling step. Grilling the zucchini is essential for flavor; avoid undercooking them.
• Don’t forget to properly season your ingredients. Salt and pepper enhance taste, so don’t be shy!
• Avoid using overcooked chickpeas. Crisp them in the skillet until golden, ensuring they maintain a great texture.
• Never skip the fresh herbs! Fresh mint and parsley add vibrant flavors; using dried herbs won’t give the same result.
• Be cautious with chili oil. Drizzle it sparingly at first; you can always add more for heat but can’t take it away!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the burrata separate until serving to maintain its creaminess.

Freezing Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

• This salad is best enjoyed fresh, but if needed, freeze chickpeas and zucchini separately for up to 2 months.
• Thaw in the refrigerator before reheating for optimal texture.

Reheating Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

• Oven: Preheat to 350°F (175°C) and warm the salad on a baking sheet for about 10 minutes.
• Microwave: Heat in intervals of 30 seconds until warmed through, stirring in between.
• Stovetop: Sauté over medium heat until heated evenly, taking care not to overcook.

Frequently Asked Questions

What makes a great Grilled Zucchini Chickpea Salad with Burrata & Chili Oil?
A balance of smoky grilled zucchini, crispy chickpeas, and creamy burrata creates depth in flavor. Fresh herbs elevate this dish beautifully!

Can I replace burrata with another cheese?
Yes! You can use fresh mozzarella or feta as alternatives if burrata is unavailable.

How do I make this salad vegan?
Simply omit the burrata or use a plant-based cheese alternative for a delicious vegan version.

What can I serve alongside my Grilled Zucchini Chickpea Salad with Burrata & Chili Oil?
This salad pairs well with grilled meats or as a side dish to any summer barbecue.

Final Thoughts

The Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a delightful blend of flavors and textures that captures the essence of summer dining. Its versatility allows you to customize it with your favorite proteins or additional vegetables. Give it a try and enjoy this refreshing dish!