Grilled Zucchini Chickpea Salad with Burrata and Chili Oil tastes smoky and bright, with creamy burrata, lemony snap, and a chili kick that keeps each bite interesting. It suits busy weeknights and backyard hangs, lands on the table in about 30 minutes, and works as a main or a side. I took a bowl to my neighbor’s porch dinner and came home with only the serving spoon.
Why Choose This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
Grilled Zucchini Chickpea Salad with Burrata and Chili Oil gives you charred vegetables, hearty chickpeas, silky burrata, and a spicy finish. It checks the boxes for texture, protein, and big flavor without a mountain of dishes.
You can serve it warm or room temp, so the timing stays flexible. The recipe uses pantry staples, welcomes swaps, and lets you dial the heat with your favorite chili oil.
Ingredients You Need
- Zucchini: 3 medium, firm and glossy
- Chickpeas: 1 can 15 ounces, drained and well dried (Goya and Eden turn out creamy; canned saves time)
- Burrata: 8 ounces total, ideally 2 small balls (BelGioioso or local creamery)
- Chili oil: 2 to 3 tablespoons, to taste (Lao Gan Ma for savory depth, Fly By Jing for extra tingle, or homemade)
- Lemon: 1 large, zest and juice
- Extra-virgin olive oil: 3 to 4 tablespoons
- Red wine vinegar: 1 tablespoon
- Honey or maple syrup: 1 teaspoon, balances the heat
- Garlic: 1 small clove, finely grated
- Fresh herbs: 1 packed cup mixed basil and mint, chopped; plus 2 tablespoons parsley
- Baby arugula: 2 cups, optional for extra greens
- Toasted nuts: 1/4 cup pine nuts, sliced almonds, or pistachios
- Smoked paprika: 1/2 teaspoon
- Ground cumin: 1/2 teaspoon
- Kosher salt and black pepper: to taste
- Flaky salt: for finishing
Equipment
- Grill pan or outdoor grill, preheated to medium-high
- Sheet pan for chickpeas
- Mixing bowls
- Tongs and a wide spatula
- Microplane or fine grater
- Strainer and paper towels
How to Make Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
Prep the zucchini 5 minutes
Trim zucchini ends and slice lengthwise into 1/4 to 1/3 inch planks. Sprinkle lightly with salt on both sides and set aside while you prep other components. This quick salting draws out moisture and helps the grill mark like a champ.
Dry and crisp the chickpeas 15 to 20 minutes
Pat chickpeas very dry. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan and roast at 425 F until golden and crisp at the edges, shaking once. Short on time or oven space? Skip roasting and use well-drained chickpeas as-is.
Mix the lemony dressing 5 minutes
Whisk lemon zest, lemon juice, red wine vinegar, 2 tablespoons olive oil, honey, garlic, 1 tablespoon chili oil, 1/2 teaspoon salt, and several grinds of pepper. Taste and adjust acidity, sweetness, and heat. Set aside 1 to 2 teaspoons for a final drizzle.
Grill the zucchini 6 to 8 minutes
Blot the salted zucchini dry. Brush both sides with olive oil and season with pepper. Grill on medium-high until tender with defined char, about 2 to 3 minutes per side. Move to a board and cut into bite-size pieces.
Toss the salad 2 to 3 minutes
In a large bowl, combine warm zucchini, chickpeas, chopped herbs, nuts, and arugula if using. Pour in most of the dressing and toss until glossy. Taste and add more salt, pepper, or dressing as needed.
Plate and finish 2 minutes
Transfer the salad to a platter. Tear burrata into large pieces and nestle over the top. Spoon on the reserved dressing and extra chili oil to your heat preference. Finish with flaky salt and a bit more lemon zest.
Tips & Common Mistakes
- Salt and blot the zucchini so it grills instead of steaming.
- Preheat the grill or grill pan until hot to get fast char and keep the centers tender.
- Dry chickpeas thoroughly or they will never crisp.
- Dress the zucchini while warm so it absorbs flavor.
- Go easy with chili oil at first, then add more at the end.
- Tear burrata right before serving and keep it on top so it stays creamy.
- Cut zucchini planks evenly to avoid underdone pieces mixed with mushy ones.
- Taste and season twice, once in the bowl and once on the platter.
- Use fresh lemon juice, not the bottle, for clean citrus snap.
- Keep leftovers of burrata separate so the salad does not turn watery.
Variations I’ve Tried
- Add grains: fold in 1 cup cooked farro, quinoa, or couscous to stretch it into a full dinner.
- Swap the cheese: use torn fresh mozzarella or crumbled feta if burrata is scarce.
- Go dairy-free: top with ripe avocado slices and an extra spoon of chili oil.
- Herb twist: try dill and chives with parsley for a cooler profile.
- Veg extras: add grilled corn kernels, cherry tomatoes, or shaved fennel.
- Crunch swap: finish with garlicky breadcrumbs instead of nuts.
- Heat shift: use Calabrian chili paste whisked with olive oil if chili oil runs out.
How to Serve
Serve this salad slightly warm or at cool room temp so the burrata stays soft and the zucchini keeps its texture. Pair it with grilled chicken, salmon, or crusty bread for sopping up the lemon and chili oil. A crisp Sauvignon Blanc or a chilled light red sits nicely beside it. If you plan a picnic, keep the burrata chilled and add it when you plate.
Make-Ahead and Storage
- Prep ahead: roast chickpeas up to 2 days ahead and store airtight at room temp; if they soften, re-crisp at 400 F for 5 minutes. Mix the dressing up to 1 week ahead and chill.
- Grill ahead: cook zucchini up to 24 hours in advance, chill in a covered container, and bring to room temp before tossing.
- Store assembled salad without burrata for 2 to 3 days in the fridge. Store burrata separately and add just before serving.
- Freezing does not suit this salad. Reheat chilled zucchini briefly in a skillet over medium heat to take off the chill, then toss with fresh herbs and dressing. Bring burrata to room temp for 20 minutes before plating.
Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
Ingredients
Instructions
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
- In a bowl, toss the zucchini planks with 1 tablespoon olive oil, salt, and pepper. Grill 2–3 minutes per side until tender and lightly charred. Transfer to a cutting board and let cool slightly, then cut into large bite-size pieces.
- Meanwhile, pat the chickpeas very dry with paper towels. Toss with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast in a 425°F (220°C) oven or in an air-fryer for 12–15 minutes, shaking once, until golden and crisp. Let cool slightly.
- In a small bowl, whisk together remaining 1 tablespoon olive oil, red wine vinegar or lemon juice, chili oil, honey (if using), and a pinch of salt and pepper to make the dressing.
- In a large serving bowl, add the arugula or mixed greens, grilled zucchini pieces, cherry tomatoes, crispy chickpeas, and torn basil. Drizzle with most of the dressing and toss gently to combine.
- Top the salad with torn burrata. Spoon the remaining dressing and a little extra chili oil over the burrata. Taste and adjust seasoning with more salt, pepper, or chili oil as desired, then serve immediately.
Notes
Approximate per serving (4 servings): 420 calories; fat 27 g; saturated fat 9 g; carbohydrates 30 g; fiber 7 g; sugars 7 g; protein 17 g; sodium 520 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.