Grilled Zucchini Chickpea Salad with Burrata and Chili Oil - Zest Plate

Ingredients

• 1 ball burrata cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon red wine vinegar
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 tablespoon lemon juice
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 teaspoon smoked paprika
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• Chili oil, for drizzling