Zucchini Chickpea Burrata Salad (Print)
Charred zucchini and crispy chickpeas paired with creamy burrata, fresh herbs, and a spicy chili oil drizzle for a stunning dish.
# Ingredients:
01 -
1 ball burrata cheese
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2 tablespoons fresh mint, chopped
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1 tablespoon red wine vinegar
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2 medium zucchinis, sliced into 1/4-inch rounds
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1 tablespoon lemon juice
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1 can (15 oz) chickpeas, rinsed and drained
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1 teaspoon smoked paprika
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1 clove garlic, finely chopped
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2 tablespoons olive oil, divided
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Salt and pepper, to taste
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1/4 cup chopped fresh parsley
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Chili oil, for drizzling
# Directions:
01 -
Toss zucchini with 1 tablespoon olive oil, salt, and pepper. Grill for 2-3 minutes per side until tender with light char marks. Set aside.
02 -
Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, chopped garlic, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until chickpeas become crispy. Remove from heat and set aside.
03 -
In a small bowl, combine chopped parsley, mint, lemon juice, and red wine vinegar. Stir well to incorporate all flavors.
04 -
Arrange grilled zucchini and crispy chickpeas on a large serving plate. Drizzle the herb dressing evenly over the vegetables.
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Place the ball of burrata in the center of the arrangement. Drizzle generously with chili oil and season with additional salt and freshly ground pepper.
06 -
Serve immediately while components are still warm, allowing the creamy burrata to gently melt into the salad when cut open.
# Notes:
01 -
This salad can be served warm or at room temperature.
02 -
Feel free to add other vegetables, such as bell peppers or cherry tomatoes, for extra color and nutrition.
03 -
The salad can be made ahead of time, just add the burrata and chili oil right before serving.