Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

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🥒🔥🧀 Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

📝 Ingredients

For the Chickpeas

  • 1 can (15 oz) chickpeas, rinsed & drained
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Zucchini

  • 2 medium zucchinis, sliced lengthwise into planks
  • 1 tbsp olive oil
  • Salt & pepper, to taste

For the Salad

  • 2 balls fresh burrata
  • 1 handful fresh basil, torn
  • 1 handful arugula (optional but delicious)
  • 1–2 tbsp lemon juice
  • 1 tbsp honey (optional, to balance heat)
  • Chili oil, for drizzling
  • Extra salt & pepper

👩‍🍳 Instructions

1. Crisp the Chickpeas

  1. Preheat oven to 425°F (220°C).
  2. Pat chickpeas dry very well.
  3. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
  4. Spread on a baking sheet and roast 20–25 minutes, shaking halfway, until crispy.
    (Alternatively: air fry at 400°F for 12–15 minutes.)

2. Grill the Zucchini

  1. Heat a grill pan or outdoor grill over medium-high.
  2. Brush zucchini slices with olive oil, then season with salt & pepper.
  3. Grill 2–3 minutes per side until charred and tender.
  4. Cut into thick strips or chunks.

3. Assemble the Salad

  1. On a large plate or shallow bowl, add:
    • grilled zucchini
    • crispy chickpeas
    • arugula (if using)
    • torn basil
  2. Tear the burrata and place it on top.

4. Dress the Salad

Drizzle generously with:

  • chili oil
  • lemon juice
  • honey (optional)

Finish with:

  • extra salt
  • freshly cracked black pepper

5. Serve

Serve immediately while chickpeas are still crisp and zucchini is warm.
Creamy + smoky + spicy = perfection! 😍

⭐ Optional Add-Ins

  • Grilled corn
  • Cherry tomatoes
  • Toasted pine nuts or almonds
  • Balsamic glaze
  • Avocado slices

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