Description
A delicious and vibrant Grilled Zucchini Chickpea Salad topped with creamy burrata and a drizzle of chili oil, perfect for a healthy meal.
Ingredients
Scale
- 1 ball burrata cheese
- 2 tablespoons fresh mint, chopped
- 1 tablespoon red wine vinegar
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 tablespoon lemon juice
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 teaspoon smoked paprika
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- Chili oil, for drizzling
Instructions
- Toss zucchini with 1 tbsp olive oil, salt, and pepper. Grill 2–3 minutes per side until tender and charred. Set aside.
- Heat 1 tbsp olive oil in a skillet. Add chickpeas, paprika, garlic, salt, and cook for 6–8 minutes until crispy. Set aside.
- Stir parsley, mint, lemon juice, and vinegar in a small bowl. Set aside.
- Arrange zucchini and chickpeas on a large plate. Drizzle the herb dressing evenly over the top.
- Place burrata in the center. Drizzle generously with chili oil. Sprinkle with extra salt and pepper.
- Serve right away while warm, letting the burrata soften into the salad.
Notes
- This salad can be served warm or at room temperature.
- Feel free to add other vegetables, such as bell peppers or cherry tomatoes, for extra color and nutrition.
- The salad can be made ahead of time, just add the burrata and chili oil just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg