Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
Enjoy vibrant flavors in this Grilled Zucchini Chickpea Salad with Burrata & Chili Oil. Perfect for summer gatherings – try making it today!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 ball burrata cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 1 tablespoon apple vinegar
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh mint
- 1 cup chopped parsley
- 1 clove garlic, finely chopped
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Chili oil, for drizzling
Instructions
- Preheat your grill to high heat. Toss zucchini rounds with 1 tablespoon olive oil, salt, and pepper. Grill for 2–3 minutes per side until charred and tender.
- In a skillet over medium heat, add 1 tablespoon olive oil. Once hot, add chickpeas along with minced garlic, smoked paprika, salt, and pepper. Cook for about 6–8 minutes until crisp and golden brown.
- On a serving platter, arrange grilled zucchini and crispy chickpeas. Tear burrata over the top. Drizzle with lemon juice, apple vinegar, and chili oil to taste. Garnish with chopped mint and parsley.
Nutrition
- Serving Size: 1 portion (200g)
- Calories: 355
- Sugar: 4g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg