Smoky, creamy, and spicy, the Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a vibrant dish that tantalizes your taste buds. Perfect for summer barbecues, picnics, or a light dinner, this salad brings together fresh ingredients in a delightful way. The combination of grilled zucchini and crispy chickpeas topped with rich burrata and drizzled with chili oil makes it a standout choice for any occasion.

Why You’ll Love This Recipe

Bursting with Flavor: Each bite is packed with smoky, creamy, and spicy notes that create a delicious experience.
Easy to Prepare: With minimal cooking time and simple steps, you can whip up this salad in no time.
Versatile Dish: Perfect as a main course or side dish, it suits various meals and gatherings.
Healthy Ingredients: Packed with veggies and legumes, this salad offers nutritious benefits while being satisfying.
Impressive Presentation: The vibrant colors make it visually appealing, perfect for impressing guests.

Tools and Preparation

Before diving into the recipe, gather your tools for a smooth cooking experience.

Essential Tools and Equipment

Grill or grill pan
Skillet
Mixing bowl
Serving platter
Knife

Importance of Each Tool

Grill or grill pan: Essential for achieving that perfect char on your zucchini, enhancing the flavor.
Skillet: Ideal for crisping up the chickpeas to add texture to your salad.
Mixing bowl: Useful for tossing ingredients together before serving.

Ingredients

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 ½-inch rounds
1 tbsp apple cider vinegar
1 tbsp lemon juice
2 tbsp chopped fresh mint
½ 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

Toss the sliced zucchini with 1 tablespoon of olive oil, salt, and pepper.
Place them on the grill and cook for 2-3 minutes per side until they are charred and tender.
Once done, set aside to cool slightly.

Step 2: Crisp the Chickpeas

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

Step 3: Assemble the Salad

On a serving platter, spread out the grilled zucchini evenly.
Top it with the crispy chickpeas.
Tear the burrata cheese over everything generously.
Drizzle lemon juice and apple cider vinegar across the top along with chili oil as desired.
Finish by sprinkling chopped mint and parsley over your beautiful dish.
Serve right away to enjoy the fresh flavors at their best!

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

This vibrant salad is perfect for sharing or enjoying solo. Serve it as a refreshing main dish or an exciting side at your next gathering.

As a Light Main Course

A satisfying option for a light lunch or dinner that is both filling and nutritious.

Accompanied by Grilled Bread

Serve with crusty grilled bread to scoop up the creamy burrata and salad, enhancing your meal’s texture.

With Extra Chili Oil Drizzle

For spice lovers, an additional drizzle of chili oil on top adds an extra kick and elevates the flavor profile.

Pairing with Lemon Wedges

Offer lemon wedges on the side to brighten the flavors and add freshness when squeezed over the salad.

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

To ensure every bite of this salad is delicious, follow these tips for perfection.

Choose Fresh Ingredients: Use the freshest zucchini, herbs, and burrata available. Fresh ingredients enhance the overall taste and texture.
Don’t Overcook Zucchini: Grill zucchini just until charred and tender. Overcooking can make them mushy.
Crisp Chickpeas: Ensure chickpeas are well-cooked until crispy for added texture contrast in your salad.
Experiment with Herbs: Try adding or substituting herbs like basil or cilantro to give the salad a unique twist.
Serve Immediately: Enjoy this salad right after preparation to keep the zucchini fresh and burrata creamy.

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

Pair this delightful salad with other dishes that complement its flavors. Here are some excellent options:

Quinoa Tabouli: A refreshing tabouli made with quinoa instead of bulgur, offering a nutty flavor that pairs well.
Roasted Vegetable Medley: A mix of seasonal vegetables roasted until caramelized adds depth to your meal.
Lemon Herb Couscous: Fluffy couscous tossed with lemon juice and fresh herbs provides a zesty contrast.
Garlic Herb Flatbread: Soft flatbreads infused with garlic and herbs are perfect for dipping into the creamy burrata.
Grilled Eggplant Slices: Smoky grilled eggplant complements the flavors of the salad while maintaining a similar theme.
Chickpea Hummus: Serve hummus alongside pita chips; it echoes the chickpeas in your main dish while offering a creamy dip option.

Common Mistakes to Avoid

When preparing your Grilled Zucchini Chickpea Salad with Burrata & Chili Oil, it’s essential to avoid common pitfalls that can detract from its vibrant flavor and texture.

Ignoring the importance of grilling time: Over or undercooking the zucchini can affect its texture. Aim for 2-3 minutes per side until charred and tender.
Skipping the seasoning: Not seasoning the chickpeas properly can lead to blandness. Ensure you season well with salt, pepper, and smoked paprika for depth.
Using low-quality olive oil: The quality of olive oil impacts the overall flavor. Choose a high-quality extra virgin olive oil for drizzling and cooking.
Not letting ingredients rest: Allowing grilled zucchini and crispy chickpeas to cool slightly before assembling helps maintain their texture when combined with burrata.
Forgetting fresh herbs: Fresh mint and parsley add brightness. Don’t skip these; they elevate the salad’s flavors significantly.

Storage & Reheating Instructions

Refrigerator Storage

Store any leftovers in an airtight container.
Grilled Zucchini Chickpea Salad is best consumed within 2-3 days for optimal freshness.

Freezing Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

It is not recommended to freeze this salad due to the creamy texture of burrata and grilled zucchini, which may not thaw well.

Reheating Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

Oven: Preheat your oven to 350°F (175°C) and heat for about 10 minutes until warmed through.
Microwave: Use a microwave-safe dish, cover loosely, and heat in short bursts of 30 seconds until warm.
Stovetop: Heat on medium-low in a skillet for a few minutes, stirring gently to avoid overcooking.

Frequently Asked Questions

What can I substitute for burrata in the Grilled Zucchini Chickpea Salad with Burrata & Chili Oil?

You can use fresh mozzarella or a plant-based cheese alternative as a delicious substitute for burrata.

Can I prepare this salad ahead of time?

Yes! You can grill the zucchini and prepare the chickpeas in advance. Just assemble with burrata right before serving.

How do I make this salad spicier?

Add more chili oil or include diced fresh chili peppers when assembling your Grilled Zucchini Chickpea Salad with Burrata & Chili Oil.

What other vegetables can I include in this salad?

Feel free to add bell peppers, cherry tomatoes, or cucumbers for added crunch and nutrition alongside your zucchini.

Final Thoughts

This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is not only smoky and creamy but also versatile. You can customize it by adding your favorite seasonal veggies or varying the herbs according to what you have on hand. Try it today!