Description
Discover a refreshing recipe for Grilled Zucchini Chickpea Salad topped with creamy Burrata and drizzled with zesty Chili Oil. Perfect for a flavorful summer dish!
Ingredients
- 2 medium zucchinis
- 1 tablespoon olive oil (15 ml)
- 1 can chickpeas, drained and rinsed (425 g)
- 4 cups mixed salad greens (about 120 g)
- 1 cup cherry tomatoes, halved (150 g)
- 8 ounces feta cheese (225 g)
- 1 clove garlic, minced
- 1 teaspoon (5 ml) red chili flakes (or to taste)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons lemon juice (30 ml)
- 2 tablespoons fresh basil leaves, chopped (about 8 g)
Instructions
- Preheat your grill to medium-high heat.
- Slice the zucchinis into 1/4-inch thick rounds.
- In a bowl, toss zucchini slices with olive oil, salt, and black pepper.
- Place the zucchini slices on the grill.
- Grill zucchini for 3-4 minutes on each side, until grill marks appear.
- Remove grilled zucchini from the grill and let cool slightly.
- In a large mixing bowl, combine chickpeas, grilled zucchini, and mixed salad greens.
- Add halved cherry tomatoes to the bowl.
- In a small bowl, mix minced garlic, red chili flakes, lemon juice, and a pinch of salt.
- Drizzle the garlic-lemon mixture over the salad ingredients.
- Gently toss the salad to combine all ingredients.
- Transfer the salad to a serving platter.
- Tear burrata cheese into pieces and place on top of the salad.
- Drizzle chili oil over the burrata and salad.
- Garnish with chopped fresh basil leaves.
- Serve immediately.
Notes
- Swap feta cheese for burrata cheese for a creamier topping.
- Adjust red chili flakes to your spice preference for a personalized kick.
- Enhance the flavor by sprinkling lemon zest over the salad before serving.