Grilled Zucchini Chickpea Salad with Burrata & Heat
A vibrant salad combining grilled zucchini, hearty chickpeas, and creamy burrata topped with spicy chili oil.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Salad
- 2 medium zucchinis Vibrant and juicy, grilled to perfection.
- 1.5 cups canned chickpeas Nutritious and hearty, providing a lovely texture.
- 1 large ball of burrata Creamy and luxurious, bursting with flavor.
- 1 handful fresh basil, chopped Adds a fresh, aromatic touch.
- 1 tbsp olive oil Adds a rich, fruity essence.
- to taste salt & pepper Essential seasonings that enhance the flavors.
For the Chili Oil
- 1/4 cup olive oil Infuses the salad with extra flavor.
- 1/2 tsp red chili flakes Adds that spicy kick.
- 1 small garlic clove, minced Aromatic and flavorful.
- a pinch smoked paprika A hint of smokiness.
- 1/2 tsp lemon zest or juice (optional) Brightens the flavors even more.
Instructions
Grilling the Zucchini
- Begin by heating a grill pan or outdoor grill over medium-high heat. Toss the sliced zucchini with olive oil, salt, and pepper until evenly coated. Place the zucchini halves on the grill, cooking for about 2–3 minutes on each side until they are charred and tender. Once grilled, set them aside to cool.
Making the Chili Oil
- In a small pan, heat the 1/4 cup of olive oil over low heat. Add the minced garlic and red chili flakes, allowing them to cook for about 1–2 minutes until fragrant. Stir in the smoked paprika and lemon zest (if using) for an additional layer of flavor. Remove from heat and let the oil infuse while you prepare the rest of the salad.
Assembling the Salad
- In a large serving bowl, combine the rinsed and drained chickpeas with the grilled zucchini and chopped basil. Season the mixture with a pinch of salt and pepper to elevate the overall flavor.
Adding the Burrata
- Carefully place the whole burrata ball in the center of the salad. For an extra touch, gently tear the burrata open so that its creamy interior oozes into the salad, providing a rich and decadent element.
Drizzling & Serving
- Generously spoon the warm chili oil over the burrata and salad. Finish with some extra chopped herbs and a sprinkle of salt to elevate the dish. Serve immediately to enjoy the blend of flavors at their freshest!
Notes
Grill the zucchini until its edges are slightly charred for the best flavor. If you have time, allow the chili oil to infuse for a longer period for an even richer flavor. For a twist, add some cherry tomatoes or red onion.