Introduction
Oh, friends, do you ever get that craving for something fresh, something vibrant, something that just screams “summer picnic” but can be enjoyed any day of the week? I sure do! And let me tell you, this Grilled Zucchini Chickpea Salad with Burrata and Chili Oil has become my absolute go-to. It’s like a flavor explosion in every bite, and the best part? It’s ridiculously easy to throw together. You might even have most of the ingredients in your pantry right now!
This salad is a reminder that simple ingredients can create something truly magical. It’s perfect for a light lunch, a stunning side dish for your next BBQ, or even a make-ahead meal that will impress everyone. Get ready to discover your new favorite summer (and year-round!) staple!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this comes together in under 30 minutes, especially if you’re quick on the grill!
- Easy: No fancy techniques here, just simple chopping and grilling. Anyone can make this!
- Giftable: While the burrata is best served fresh, the salad base is fantastic for sharing as a side dish at potlucks or BBQs. You could even pack it up in cute jars for friends!
- Crowd-Pleasing: The combination of smoky grilled zucchini, hearty chickpeas, fresh herbs, and that luxurious, creamy burrata is a winner for just about everyone. Plus, the hint of spice from the chili oil adds just the right kick!
Ingredients
Alright, let’s gather our goodies! The beauty of this salad is in its fresh, vibrant components:
- 2 medium Zucchinis: Look for firm, unblemished zucchinis. They’re the stars of our grilled show!
- 1 can Chickpeas: Rinsed and drained, of course. These add fantastic texture and protein.
- 1 clove Garlic: Freshly minced is key for that pungent kick.
- 2 tbsp fresh Mint: Don’t skimp on the mint! It adds a burst of coolness that’s just divine.
- 1/4 cup fresh Parsley: Flat-leaf parsley has the best flavor and texture here.
- 1 ball Burrata cheese: Oh, the burrata! This is what elevates the salad to pure creamy bliss. It’s like a little cloud of mozzarella heaven.
- 2 tbsp Olive oil: Good quality extra virgin olive oil makes all the difference in the dressing and for grilling.
- 1 tbsp Red wine vinegar: For that essential tanginess in our dressing.
- 1 tbsp Lemon juice: Freshly squeezed is always best!
- 1 tsp Smoked Paprika: This is where that subtle smoky depth comes from, beyond the grill.
- 1 tbsp Chili oil: Your favorite chili oil will work wonders here. It adds a lovely warmth and a touch of heat.
- Salt and pepper to taste: The finishing touches to bring all the flavors together.
How to Make It
Ready to make some magic? It’s as easy as 1, 2, 3… well, 8!
- Preheat your grill: Get that grill to a nice medium-high heat. You want it hot enough to get those lovely grill marks but not so hot that your zucchini burns to a crisp.
- Prep the zucchini: Slice your zucchinis lengthwise into about 1/4-inch thick planks. Think of them like little green planks for the grill. Toss them gently with 1 tablespoon of olive oil, a good pinch of salt, and some freshly ground black pepper.
- Grill away: Lay those zucchini planks on the hot grill. Let them cook for about 3-4 minutes per side. You’re looking for those beautiful grill marks and for them to become tender, not mushy. Once they’re done, take them off and let them cool just enough so you can handle them. Then, chop them into bite-sized pieces.
- Rinse the chickpeas: Give your can of chickpeas a good rinse under cold water and drain them well.
- Assemble the base: In a nice, big bowl, combine your chopped grilled zucchini, those rinsed chickpeas, the finely minced garlic, and all that gorgeous chopped fresh mint and parsley. Give it a gentle stir to get everything acquainted.
- Whip up the dressing: In a smaller bowl, whisk together the remaining 1 tablespoon of olive oil, the red wine vinegar, that fresh lemon juice, the smoked paprika, and your chili oil. Season with salt and pepper to your liking. Whisk it until it’s all beautifully emulsified and smelling amazing.
- Dress the salad: Pour that flavorful dressing over the zucchini and chickpea mixture. Toss everything together gently, making sure every piece is coated in that delicious dressing.
- Serve with flair: Now for the grand finale! Divide the salad among your plates. Then, take your beautiful ball of burrata, tear it into generous pieces, and artfully arrange it over the top of each salad. The creamy burrata melting into the warm grilled zucchini and tangy dressing is pure perfection.
Substitutions & Additions
This recipe is wonderfully flexible! Here are some ideas to make it your own:
- No grill? No problem! You can absolutely pan-sear the zucchini in a hot grill pan or even roast them in the oven at 400°F (200°C) until tender and slightly browned.
- Feta instead of burrata: If burrata isn’t available or you prefer a tangier cheese, crumbled feta cheese is a fantastic substitute.
- Add some crunch: Toasted slivered almonds, chopped pistachios, or even a sprinkle of toasted sunflower seeds would add a lovely textural contrast.
- Amp up the veggies: Toss in some halved cherry tomatoes, thinly sliced red onion, or even some grilled corn kernels for extra sweetness and color.
- Spice level: If you love heat, feel free to add a pinch of red pepper flakes to the dressing or use a spicier chili oil.
Tips for Success
A few little tricks to ensure your salad is absolutely amazing:
- Don’t overcrowd the grill: Give your zucchini planks enough space so they grill evenly and don’t steam.
- Cool slightly before chopping: Grilling zucchini makes them tender, so let them cool just a bit before chopping to avoid them turning to mush.
- Taste and adjust: Always taste your dressing before adding it to the salad and adjust the salt, pepper, and acidity (vinegar/lemon juice) as needed.
- Prep ahead: The zucchini and chickpea mixture can be prepared a few hours in advance and kept in the refrigerator. Just add the dressing and the burrata right before serving for the freshest taste and best texture.
How to Store It
If you happen to have any leftovers (which I doubt!), store the salad base (without the burrata) in an airtight container in the refrigerator for up to 2-3 days. The dressing is best when added just before serving, but if you’ve already dressed it, it will still be good for a day. Add the burrata fresh when you’re ready to eat.
FAQs
Here are a few common questions I get about this delightful salad:
Q: Can I make this salad ahead of time?
A: Yes! You can prepare the grilled zucchini and chickpea mixture and the dressing separately a few hours in advance. Toss them together just before you’re ready to serve, and add the burrata right at the end.
Q: What kind of chili oil is best?
A: Any good quality chili oil will work! I personally love a chili crisp oil for extra texture, but a simple infused chili oil is also fantastic.
Q: Is this a good main course or a side dish?
A: It works beautifully as both! For a light lunch or dinner, it’s perfect on its own. As a side, it complements grilled meats, chicken, or fish wonderfully.
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are ideal for their vibrant flavor, you can use dried mint and parsley. Use about 1 teaspoon of dried mint and 1 tablespoon of dried parsley, and be sure to crumble them well.
Grilled Zucchini Chickpea Salad with Creamy Burrata & Spicy Chili Oil
Equipment
- Grill Medium-high heat
- Grill Pan Alternative if no grill
- Oven Alternative for roasting zucchini
- Knife
- Cutting board
- Large bowl
- Small bowl
- Whisk
- Airtight container For storage
Ingredients
Main ingredients
- 2 medium Zucchinis Sliced lengthwise into 1/4-inch thick planks
- 1 can Chickpeas Rinsed and drained
- 1 clove Garlic Freshly minced
- 2 tbsp fresh Mint Chopped
- 1 tbsp fresh Parsley Flat-leaf, chopped
- 1 ball Burrata cheese Torn into generous pieces for serving
- 2 tbsp Olive oil Divided, for grilling and dressing
- 1 tbsp Red wine vinegar
- 1 tbsp Lemon juice Freshly squeezed
- 1 tsp Smoked Paprika
- 1 tbsp Chili oil Your favorite
- Salt and pepper To taste
Instructions
- Preheat your grill to medium-high heat.
- Slice zucchinis lengthwise into 1/4-inch thick planks. Toss them with 1 tablespoon of olive oil, salt, and pepper.
- Grill zucchini planks for 3-4 minutes per side until tender with grill marks. Remove from grill, let cool slightly, then chop into bite-sized pieces.
- Rinse and drain the chickpeas well.
- In a large bowl, combine the chopped grilled zucchini, chickpeas, minced garlic, chopped mint, and chopped parsley. Stir gently.
- In a smaller bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, lemon juice, smoked paprika, and chili oil. Season with salt and pepper.
- Pour the dressing over the zucchini and chickpea mixture. Toss gently to coat.
- Divide the salad among plates. Tear the burrata cheese into pieces and arrange over the top of each salad.