Grilled Zucchini Chickpea Salad with Burrata and Chili Oil Recipe

Some salads come together when you want something fresh but still satisfying enough to feel like a complete meal. This grilled zucchini chickpea salad is one of those recipes I often make when I’m craving something light but still flavorful.

Grilled zucchini brings a warm, slightly smoky flavor that pairs nicely with chickpeas. Add creamy burrata and a drizzle of chili oil, and the whole dish becomes a nice balance of textures and flavors. It’s the kind of salad that works well for lunch, a casual dinner, or even as a side dish when you’re cooking something simple on the grill.

I like making it during the warmer months when zucchini is easy to find, but honestly it works anytime you want a fresh vegetable dish that feels a little special without being complicated.

Behind the Recipe

This recipe started as a simple grilled vegetable salad that I made one weekend while cleaning out the fridge. I had zucchini that needed to be used and a jar of chili oil sitting on the shelf.

Adding chickpeas made it more filling, and the burrata turned it into something a little more indulgent. After a few tweaks to the seasoning and lemon dressing, it quickly became one of my favorite easy salads.

Why You’ll Love This Recipe

• Balanced flavors: Creamy burrata, smoky zucchini, and spicy chili oil complement each other well.
• Simple ingredients: Everything used here is easy to find.
• Quick preparation: The dish comes together in under 30 minutes.
• Great texture: Crisp grilled zucchini and soft burrata create contrast.
• Versatile recipe: Works as a side dish or light main meal.
• Healthy ingredients: Chickpeas add protein and fiber.
• Customizable heat: Chili oil can be adjusted to taste.

Chef’s Pro Tips for Perfect Results

• Slice zucchini evenly: This ensures consistent grilling.
• Preheat the grill well: Hot grates help create nice grill marks.
• Pat chickpeas dry: This helps them roast or sauté better.
• Add burrata last: This keeps its creamy texture intact.
• Drizzle chili oil gradually: Start small and adjust to taste.

Kitchen Tools You’ll Need

1. Grill pan or outdoor grill
2. Large skillet or roasting pan
3. Cutting board
4. Sharp knife
5. Mixing bowl
6. Tongs
7. Measuring spoons

Ingredients in This Recipe

1. 2 medium zucchini (sliced into ¼-inch rounds): These are grilled until tender with slightly crisp edges, adding a mild smoky flavor.
2. 1 cup chickpeas (cooked or canned, drained and rinsed): Chickpeas add protein, texture, and make the salad more filling.
3. 4 oz burrata (fresh, torn into pieces): Creamy burrata adds richness and balances the grilled vegetables.
4. 2 tablespoons olive oil (divided, for grilling and roasting): Used to coat the zucchini and chickpeas while enhancing flavor.
5. 1 teaspoon chili flakes or chili powder (optinal): Adds gentle heat and depth to the dish.
6. 1 clove garlic (minced): Brings aromatic flavor that complements the vegetables and chickpeas.
7. 1 tablespoon lemon juice (freshly squeezed): Adds brightness and balances the richness of the burrata.
8. Salt and pepper (to taste): Essential for seasoning the salad.
9. 1 cup chili oil (for drizzling): Adds warmth, spice, and a glossy finish to the salad.

Ingredient Substitutions

• Zucchini: Yellow squash works well as an alternative.
• Chickpeas: White beans or lentils can replace chickpeas.
• Burrata: Fresh mozzarella or ricotta can be used instead.
• Olive oil: Avocado oil works well for grilling.
• Chili oil: Hot sauce mixed with olive oil can substitute.

Ingredient Spotlight

Burrata

Burrata is known for its creamy interior and soft outer shell. When torn over warm vegetables, it melts slightly and creates a rich, smooth texture.

Zucchini

Zucchini is a versatile vegetable that grills beautifully. Its mild flavor allows it to absorb olive oil, garlic, and seasoning while maintaining a tender texture.

Instructions for Making This Recipe

1. Preheat a grill pan or outdoor grill over medium heat.
2. Toss the zucchini slices with 1 tablespoon olive oil, salt, and pepper.
3. Grill the zucchini for about 3–4 minutes per side until tender with grill marks.
4. Heat the remaining olive oil in a skillet.
5. Add chickpeas and cook for about 5 minutes until slightly crisp.
6. Stir in minced garlic and chili flakes and cook for another minute.
7. Transfer the grilled zucchini to a serving bowl.
8. Add the sautéed chickpeas to the bowl.
9. Drizzle lemon juice over the vegetables.
10. Tear burrata into pieces and place on top of the salad.
11. Season lightly with salt and pepper.
12. Finish with a drizzle of chili oil.
13. Serve immediately.

Grilled Zucchini with Burrata and Spicy Chickpeas

This dish features sliced zucchini grilled until charred and smoky, combined with creamy burrata cheese and spicy roasted chickpeas. The final presentation showcases contrasting textures: crispy edges, velvety cheese, and tender chickpeas, topped with chili oil for a flavorful finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Equipment

• Grill pan or outdoor grill
• Large skillet or roasting pan
• Cutting board
• Sharp knife
• Mixing bowl
• Tongs
• Measuring spoons

Ingredients

  

• 2 medium zucchini sliced into ¼-inch rounds: These are grilled until tender with slightly crisp edges, adding a mild smoky flavor.
• 1 cup chickpeas cooked or canned, drained and rinsed: Chickpeas add protein, texture, and make the salad more filling.
• 4 oz burrata fresh, torn into pieces: Creamy burrata adds richness and balances the grilled vegetables.
• 2 tablespoons olive oil divided, for grilling and roasting: Used to coat the zucchini and chickpeas while enhancing flavor.
• 1 teaspoon chili flakes or chili powder optinal: Adds gentle heat and depth to the dish.
• 1 clove garlic minced: Brings aromatic flavor that complements the vegetables and chickpeas.
• 1 tablespoon lemon juice freshly squeezed: Adds brightness and balances the richness of the burrata.
• Salt and pepper to taste: Essential for seasoning the salad.
• 1 cup chili oil for drizzling: Adds warmth, spice, and a glossy finish to the salad.

Instructions

 

• Preheat a grill pan or outdoor grill over medium heat.
• Toss the zucchini slices with 1 tablespoon olive oil, salt, and pepper.
• Grill the zucchini for about 3–4 minutes per side until tender with grill marks.
• Heat the remaining olive oil in a skillet.
• Add chickpeas and cook for about 5 minutes until slightly crisp.
• Stir in minced garlic and chili flakes and cook for another minute.
• Transfer the grilled zucchini to a serving bowl.
• Add the sautéed chickpeas to the bowl.
• Drizzle lemon juice over the vegetables.
• Tear burrata into pieces and place on top of the salad.
• Season lightly with salt and pepper.
• Finish with a drizzle of chili oil.

Notes

For a vegetarian option, ensure the chickpeas are flavored to be spicy and crispy. Can be served as a main or a hearty side dish.

Nutrition Facts (Approximate Per Serving)

Texture & Flavor Secrets

• Grilled zucchini: Adds smoky depth.
• Crispy chickpeas: Provide contrast to creamy cheese.
• Fresh lemon juice: Brightens the dish.
• Chili oil drizzle: Adds gentle heat and aroma.

Cooking Tips & Tricks

• Avoid overcrowding the grill: This helps zucchini cook evenly.
• Dry chickpeas well: This helps them crisp better.
• Use fresh lemon juice: It provides brighter flavor.
• Add burrata just before serving: Keeps it creamy.

What to Avoid

• Overcooking zucchini: It can become too soft.
• Using too much chili oil: Start with a small drizzle.
• Skipping seasoning: Salt enhances all the ingredients.
• Adding burrata too early: Heat can melt it completely.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Best fresh: Burrata is best served immediately.
• Reheat zucchini and chickpeas: Then add fresh burrata when serving.
• Avoid freezing: The cheese and vegetables won’t keep their texture.

How to Serve This Dish

• As a light lunch
• With grilled chicken or fish
• Alongside crusty bread
• As part of a Mediterranean-style meal

More Fresh Mediterranean-Inspired Recipes

• Mediterranean Lemon Rice and Crispy Cabbage Recipe
• Vegan Creamy Sun Dried Tomato Pasta Recipe
• Creamy Mushroom and Spinach Stuffed Chicken Recipe

Creative Leftover Transformations

• Grain bowl topping: Serve over quinoa or rice.
• Warm pita filling: Add to pita bread with greens.
• Roasted vegetable wrap: Wrap with lettuce and hummus.
• Mediterranean salad bowl: Add cucumbers and olives.

Additional Tips

• Choose firm zucchini: It grills better.
• Use good-quality olive oil: It enhances flavor.
• Taste before serving: Adjust lemon and seasoning.
• Serve slightly warm: Best texture for burrata.

Make It a Showstopper

Arrange the grilled zucchini and chickpeas on a wide platter, place torn burrata pieces across the top, and drizzle chili oil in a light spiral over the salad. Finish with extra chili flakes, freshly cracked pepper, and a touch of lemon zest for a vibrant presentation.

Variations to Try

• Herb version: Add fresh basil or parsley.
• Mediterranean style: Add olives and cherry tomatoes.
• Protein boost: Add grilled chicken or shrimp.
• Roasted vegetable mix: Include eggplant or bell peppers.
• Nutty crunch: Add toasted pine nuts or almonds.

FAQ’s

1. Can I roast the zucchini instead of grilling?
   Yes, roasting works well if you don’t have a grill.
2. What can replace burrata?
   Fresh mozzarella or ricotta can be used.
3. Is this salad served warm or cold?
   It’s best served slightly warm or at room temperature.
4. Can I make this recipe vegan?
   Yes, simply omit the burrata or replace it with vegan cheese.
5. Can I use canned chickpeas?
   Yes, just rinse and drain them well.
6. How spicy is chili oil?
   It varies by brand, so adjust the amount to taste.
7. Can I prepare this ahead of time?
   You can grill the zucchini and cook the chickpeas earlier.
8. What herbs work well with this dish?
   Basil, parsley, or oregano pair nicely.
9. Can I add grains?
   Yes, quinoa or couscous works well.
10. Is this dish gluten-free?
    Yes, all the ingredients are naturally gluten-free.