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 apple cider 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
- Step: Toss zucchini with 1 tbsp olive oil, salt, and pepper. Grill 2–3 minutes per side until tender and charred. Set aside.
- Step: Heat 1 tbsp olive oil in a skillet. Add chickpeas, paprika, garlic, salt, and cook for 6–8 minutes until crispy. Set aside.
- Step: Stir parsley, mint, lemon juice, and vinegar in a small bowl. Set aside.
- Step: Arrange zucchini and chickpeas on a large plate. Drizzle the herb dressing evenly over the top.
- Step: Place burrata in the center. Drizzle generously with chili oil. Sprinkle with extra salt and pepper.
- Step: 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 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg