Description
This recipe features a vibrant combination of grilled zucchini and tender chickpeas served alongside creamy burrata cheese and a flavorful chili oil dressing. It offers a perfect balance of smoky, fresh, and spicy elements making it an ideal dish for a light lunch or a refreshing side. The textures and flavors come together harmoniously to create a satisfying and visually appealing salad.
Ingredients
From 1 ball burrata cheese
2 tablespoons fresh mint, chopped
1 tablespoon red 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 tablespoon olive oil salt and pepper
Grill or cook on a hot grill pan 2 to 3 minutes per side until tender and charred
Set aside
Heat remaining 1 tablespoon olive oil in a skillet
Add chickpeas smoked paprika garlic salt and pepper
Cook for 6 to 8 minutes stirring occasionally until chickpeas are crispy
Set aside
In a small bowl combine parsley mint lemon juice and red vinegar
Stir well and set aside
Arrange the grilled zucchini and crispy chickpeas on a large serving plate
Drizzle the herb dressing evenly over the top
Place the burrata cheese in the center of the plate
Drizzle generously with chili oil and sprinkle with additional salt and pepper to taste
Serve immediately while warm allowing the burrata to soften and blend with the salad
Notes
Grilled zucchini can get soggy if overcooked avoid cooking too long
Use fresh burrata for best texture
Chili oil adds heat so adjust amount to taste
Serve immediately for optimal flavor and texture
- Prep Time: 20
- Cook Time: 10