Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes smoky, creamy, tangy, and a little spicy, like summer decided to wear its fancy pants. It works perfectly for busy weeknights or casual dinners with friends, and you can get it on the table in about 35 minutes. I first threw this together after a fridge clean-out night, and my family now requests it like it’s a national holiday.
Why Grilled Zucchini Chickpea Salad with Burrata Chili Oil Is Worth It
This salad hits every texture and flavor note: charred zucchini, crispy chickpeas, creamy burrata, and a garlicky chili oil that ties everything together. You get a hearty, satisfying bowl that still feels light and fresh.
It works as a full meal, not just a side, thanks to the chickpeas and burrata. You can prep most of it ahead, then grill the zucchini and assemble right before serving, which keeps things low-stress.
“Smoky, creamy, spicy, and fresh all at once — this Grilled Zucchini Chickpea Salad with Burrata Chili Oil became an instant house favorite. ★★★★★”
Ingredients You Need
Produce
- 3 medium zucchini, sliced into ½-inch thick planks or rounds
- 1 small red onion, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 2 cloves garlic, finely minced (or ½ teaspoon garlic powder as a shortcut)
- Zest and juice of 1 lemon
- Small handful fresh basil leaves, torn
- Small handful fresh parsley, chopped (optional but tasty)
Proteins & Dairy
- 1 can (15 ounces) chickpeas, drained and rinsed
- Use any brand you like; I often grab Goya or store brand.
- Dry them well with a towel so they crisp better.
- 8 ounces burrata cheese (2 small balls or 1 large)
- If you cannot find burrata, use fresh mozzarella and drizzle extra olive oil on top.
Oils, Vinegars & Sauces
- ¼ cup extra-virgin olive oil, plus more for grilling
- 2–3 tablespoons chili crisp or chili oil
- Lao Gan Ma, Momofuku, or Trader Joe’s chili onion crunch all work nicely.
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 teaspoon honey or maple syrup (balances the heat and acidity)
Spices & Seasonings
- 1 teaspoon smoked paprika (adds extra grill flavor)
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (optional, if you want more heat)
- Kosher salt
- Freshly ground black pepper
Pantry Shortcuts & Notes
- Use canned chickpeas to save time; no need to cook from dry.
- Use pre-minced garlic from a jar if you feel tired or rushed.
- Use bagged pre-washed salad greens under the salad if you want more volume with zero extra effort.
- Use store-bought chili crisp instead of mixing your own chili oil from scratch.
Equipment List
- Grill, grill pan, or cast-iron skillet
- Large mixing bowl
- Small bowl or jar for dressing and chili oil drizzle
- Tongs for grilling
- Sharp knife and cutting board
- Paper towels or clean kitchen towel to dry chickpeas
- Serving platter or wide shallow bowl
Quick Tips & substitutions
- Pat chickpeas very dry so they crisp instead of steam.
- Salt zucchini right before grilling so it does not release too much water.
- Use a grill pan on the stove if you do not have an outdoor grill.
- Swap burrata with fresh mozzarella, ricotta, or crumbled feta if needed.
- Use white beans or cannellini beans instead of chickpeas if that is what you have.
- Use zucchini and yellow squash together for more color.
- Use chili crisp with mild heat if you cook for spice-sensitive eaters.
- Add extra lemon juice and vinegar if you like a sharper, tangier salad.
- Toss chickpeas with smoked paprika and cumin before roasting or pan-searing to boost flavor.
- Serve the chili oil on the side if you cook for kids or guests with different heat levels.
How to Make Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Step 1: Prep the vegetables and chickpeas
Slice the zucchini into ½-inch planks or thick rounds so they grill nicely without falling apart. Slice the red onion thinly and halve the cherry tomatoes. Drain and rinse the chickpeas, then dry them very well with paper towels or a clean towel.
Toss the chickpeas in a bowl with a drizzle of olive oil, smoked paprika, cumin, salt, and pepper. Coat them evenly so every chickpea gets flavor. Set them aside while you heat the grill or pan.
Step 2: Grill or pan-sear the zucchini
Heat your grill or grill pan over medium-high heat and oil the grates or pan lightly. Toss the zucchini with a bit of olive oil, salt, and pepper. Lay the slices in a single layer on the hot surface.
Cook the zucchini for about 3–4 minutes per side until you see nice grill marks and the centers feel tender but not mushy. Move the grilled zucchini to a plate and let it cool slightly. Keep the grill or pan hot for the chickpeas if you cook them there.
Step 3: Crisp the chickpeas
Use one of two routes here. If you use the grill pan or skillet, add the seasoned chickpeas to the hot pan in a single layer. Cook them over medium-high heat for about 8–10 minutes, shaking the pan occasionally, until they turn golden and crispy.
If you prefer the oven, spread the seasoned chickpeas on a parchment-lined baking sheet. Roast them at 425°F (220°C) for 18–22 minutes, shaking the pan halfway through. Pull them out when they feel crisp and smell toasty.
Step 4: Mix the lemony base salad
In a large mixing bowl, add the sliced red onion, halved tomatoes, lemon zest, and lemon juice. Add the red wine vinegar, honey, a pinch of salt, and a few grinds of black pepper. Drizzle in 2 tablespoons of olive oil and whisk or toss until everything looks glossy.
Add the grilled zucchini and crispy chickpeas to the bowl. Toss gently so the zucchini does not break but still picks up the dressing. Taste and adjust with more salt, pepper, or lemon juice as needed.
Step 5: Stir together the chili oil drizzle
In a small bowl, mix the chili crisp or chili oil with 2 tablespoons of olive oil and the minced garlic. If the chili oil tastes very spicy, add a tiny drizzle of honey to round it out. Stir until the mixture looks loose and pourable.
Taste a tiny bit with a spoon so you know the heat level. Adjust with more olive oil if it feels too intense or more chili crisp if you want extra kick.
Step 6: Assemble the salad with burrata
Move the zucchini and chickpea mixture to a wide serving platter or shallow bowl. Scatter the torn basil and chopped parsley over the top. Nestle the burrata balls into the salad, either whole or torn into large chunks.
Drizzle the chili oil mixture generously over the burrata and vegetables. Finish with a pinch of flaky salt and extra black pepper on the burrata. Serve right away while the zucchini still feels warm and the burrata feels cool and creamy.
Recipe Variations
- Gluten-free: The base recipe already works without gluten; just pair it with gluten-free bread or grains if you want a heartier meal.
- Vegan: Swap burrata with a creamy vegan cheese, marinated tofu, or avocado slices, and use maple syrup instead of honey.
- Low carb: Use extra zucchini and fewer chickpeas, and skip any bread on the side.
- Extra protein: Add grilled chicken, shrimp, or baked tofu on top.
- More veggies: Add grilled bell peppers, asparagus, or eggplant for a bigger vegetable party.
- Extra crunch: Sprinkle toasted pine nuts, almonds, or pumpkin seeds over the salad.
- Herb twist: Use mint and dill instead of basil and parsley for a different flavor vibe.
Ways to Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil
- Serve over a bed of arugula or mixed greens for a bigger main-course salad.
- Spoon it into warm pita or flatbread with extra herbs for a handheld meal.
- Pair it with grilled chicken or salmon for a simple summer dinner.
- Serve it alongside roasted potatoes or sweet potatoes for a cozy, filling plate.
- Pack leftovers into lunch containers and enjoy it cold or at room temperature.
Storage Success
Store leftover Grilled Zucchini Chickpea Salad with Burrata Chili Oil in an airtight container in the fridge for up to 3 days. Keep the burrata separate if possible so it stays creamy and does not break down in the dressing. Store the chili oil drizzle in a small jar in the fridge and stir it before using again.
Eat leftovers cold or let them sit at room temperature for 15–20 minutes so the flavors wake up. Add a squeeze of fresh lemon and a drizzle of olive oil over the top before serving to refresh the salad.
Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Ingredients
Instructions
- Prep the vegetables by slicing the zucchini into 1/2-inch planks or thick rounds, thinly slicing the red onion, and halving the cherry or grape tomatoes. Drain, rinse, and pat the chickpeas very dry with paper towels or a clean kitchen towel.
- In a bowl, toss the dried chickpeas with a drizzle of olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated. Set aside while you heat the grill or pan.
- Heat a grill, grill pan, or cast-iron skillet over medium-high heat and lightly oil the grates or pan. Toss the zucchini with a little olive oil, salt, and pepper, then arrange in a single layer on the hot surface. Grill for about 3–4 minutes per side, until charred in spots and tender but not mushy. Transfer the grilled zucchini to a plate and let cool slightly.
- Crisp the chickpeas by adding them in a single layer to the hot grill pan or skillet. Cook over medium-high heat for 8–10 minutes, shaking the pan occasionally, until golden and crispy. Alternatively, roast the seasoned chickpeas on a parchment-lined baking sheet at 425°F (220°C) for 18–22 minutes, shaking the pan halfway through, until crisp and toasty.
- In a large mixing bowl, combine the sliced red onion, halved tomatoes, lemon zest, and lemon juice. Add the red wine vinegar, honey, a pinch of salt, and a few grinds of black pepper. Drizzle in about 2 tablespoons of olive oil and whisk or toss until everything is well coated.
- Add the grilled zucchini and crispy chickpeas to the bowl with the lemony mixture. Toss gently so the zucchini stays intact but absorbs the dressing. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
- In a small bowl, stir together the chili crisp or chili oil, about 2 tablespoons of olive oil, and the minced garlic. If the mixture is very spicy, add a small drizzle of honey to balance. Adjust with more olive oil for a milder drizzle or more chili crisp for extra heat.
- Transfer the zucchini and chickpea salad to a wide serving platter or shallow bowl. Scatter the torn basil and chopped parsley over the top. Nestle the burrata balls into the salad, either left whole or torn into large pieces. Drizzle the chili oil mixture generously over the burrata and vegetables, then finish with a pinch of flaky salt and extra black pepper on the burrata. Serve immediately while the zucchini is slightly warm and the burrata is cool and creamy.
Notes
Approximate per serving (4 servings): 420–460 calories; fat 30–34 g; saturated fat 10–12 g; carbohydrates 26–30 g; fiber 6–8 g; sugars 6–9 g; protein 14–17 g; sodium 420–580 mg. Values will vary based on specific brands, type of chili oil, and exact portion sizes.
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