Grilled Zucchini & Chickpea Salad with Burrata and Chili Sauce

🥗 Grilled Zucchini & Chickpea Salad with Burrata and Chili Sauce

A vibrant, protein-packed salad that’s as gorgeous as it is delicious. Tender, smoky zucchini and hearty chickpeas are paired with creamy burrata and drizzled in a bright, spicy chili-lime vinaigrette. Perfect for a light lunch, a dinner side, or an impressive summer buffet dish.

⏱️ Time

• Prep: 15 minutes
• Grill/Cook: 10 minutes
• Total: 25 minutes
• Serves: 2–4

🧾 Ingredients

For the Salad

2 medium zucchini, sliced lengthwise into ¼″ strips

1 (15 oz) can chickpeas, drained, rinsed, and patted dry

2 Tbsp olive oil, divided

1 tsp smoked paprika

Salt & freshly ground pepper

2 balls burrata (about 8 oz total)

1 cup cherry tomatoes, halved (optional)

Fresh basil leaves, for garnish

For the Chili-Lime Sauce

2 Tbsp olive oil

1 Tbsp lime juice (about half a lime)

1 tsp honey or agave

1 small garlic clove, minced

1 tsp red chili flakes (adjust to taste)

Salt & pepper, to taste

🔥 Instructions

Make the Sauce:
In a small bowl, whisk together olive oil, lime juice, honey, garlic, chili flakes, salt, and pepper. Taste and adjust heat or sweetness. Set aside.

Prep & Season Zucchini:
Brush zucchini slices with 1 Tbsp olive oil and season with salt and pepper.

Season Chickpeas:
Toss chickpeas with the remaining 1 Tbsp olive oil, smoked paprika, and a pinch of salt.

Grill or Sear:

Grill method: Preheat grill (or grill pan) over medium-high. Grill zucchini 2–3 minutes per side until tender and charred. Meanwhile, place chickpeas in a grill basket or cast-iron skillet and cook, stirring occasionally, until they’re golden and slightly crisp, about 5–7 minutes.

Stovetop method: Heat a grill pan or skillet over medium-high. Cook zucchini and chickpeas as above, turning zucchini once and stirring chickpeas until crisp-tender.

Assemble the Salad:
On a large platter or in a bowl, arrange grilled zucchini and chickpeas. Scatter halved cherry tomatoes if using.

Add Burrata:
Gently tear the burrata balls and distribute pieces over the top.

Drizzle & Garnish:
Spoon the chili-lime sauce over everything. Finish with fresh basil leaves and an extra grind of black pepper.

Serve Immediately:
Best enjoyed warm or at room temperature.

💡 Tips & Variations

Extra Veggies: Add grilled bell peppers, eggplant, or asparagus.

• Herb Twist: Swap basil for mint or parsley for a different aroma.
• Make It Vegan: Replace burrata with marinated tofu or vegan “mozzarella.”
• Batch Prep: Grill zucchini and chickpeas ahead; assemble just before serving and dress at the last minute.

❓ FAQs

1. Can I roast instead of grill?
   Yes! Roast zucchini and chickpeas on a baking sheet at 425°F for about 15 minutes, turning halfway.
2. How do I store leftovers?
   Keep components separate (zucchini, chickpeas, burrata, and sauce) in the fridge for up to 2 days. Reheat veggies/chickpeas and assemble fresh.
3. Is this gluten-free?
   Absolutely—just double-check your chili flakes if you’re extremely sensitive.

🔢 Nutrition (per serving, serves 4)

• Calories: ~290
• Protein: 12 g
• Carbs: 18 g
• Fat: 20 g
• Fiber: 6 g

Enjoy this fresh, textural salad that’s as delightful to look at as it is to eat!