Description
A delicious and vibrant grilled zucchini chickpea salad topped with creamy burrata and a drizzle of chili oil, perfect for a fresh and healthy vegetarian meal.
Ingredients
- 1 ball burrata cheese
- 2 tablespoons fresh mint, chopped
- 1 tablespoon 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
1. Toss zucchini with 1 tbsp olive oil, salt, and pepper. Grill for 2–3 minutes per side until tender and charred, then set aside.
2. Heat 1 tbsp olive oil in a skillet. Add chickpeas, smoked paprika, garlic, and a pinch of salt. Cook for 6–8 minutes until crispy, then set aside.
3. Stir parsley, mint, lemon juice, and vinegar together in a small bowl to create the herb dressing.
4. Arrange grilled zucchini and crispy chickpeas on a large serving plate.
5. Drizzle the herb dressing evenly over the vegetables.
6. Place the burrata in the center of the salad.
7. Drizzle generously with chili oil and sprinkle with additional salt and pepper if desired.
8. Serve immediately while warm, allowing the burrata to soften and mix 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.
You can prepare the salad components ahead of time; just add the burrata and chili oil right before serving for the best texture and flavor.
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