Name: Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 medium zucchini, sliced into 1/3-inch planks or rounds; 1 heaping cup cherry or grape tomatoes, halved; 1 small red onion, thinly sliced; 1 small handful fresh basil, torn; 1 small handful fresh parsley or cilantro, chopped; 1 can (15 ounces) chickpeas, drained and rinsed; 2 medium balls (about 8 ounces total) burrata, patted dry; 2-3 tablespoons chili oil or chili crisp; 3 tablespoons extra virgin olive oil, plus more for grilling; 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar or sherry vinegar; 2 cloves garlic, finely grated or minced; 1-2 teaspoons honey or maple syrup; kosher salt and freshly ground black pepper, to taste; 2-3 tablespoons toasted pine nuts, almonds, or pistachios; crusty bread or warm pita, for serving; 1 pinch smoked paprika (if grill pan does not give strong char flavor)

Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes smoky, creamy, a little spicy, and totally fresh, like summer in a bowl with a kick. It works perfectly for busy weeknights or casual dinners with friends, and you can get it on the table in about 35 minutes. I tested this on my own family on a random Tuesday, and no one spoke for the first five minutes because they just kept eating.

Why Make This Grilled Zucchini Chickpea Salad with Burrata Chili Oil at Home

You control the char on the zucchini, the heat level in the chili oil, and the creaminess of the burrata, so the salad fits your exact mood. Restaurant versions often drown vegetables in dressing, while this one keeps every bite bright, balanced, and still a little indulgent.

You also use pantry staples like canned chickpeas and jarred chili crisp, so the recipe feels fancy but stays weeknight-friendly. Leftovers taste even better the next day, which makes this a smart meal prep option and not just a pretty side dish.

“This Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes like something from a tiny neighborhood bistro, but you pull it off in half an hour at home. ★★★★★”

Ingredients You Need

Vegetables and herbs

Zucchini: 3 medium, sliced into 1/3 inch thick planks or rounds
- Smaller zucchini stay sweeter and less watery.
Cherry or grape tomatoes: 1 heaping cup, halved
- Any ripe tomato works, but small ones hold shape better.
Red onion: 1 small, thinly sliced
Fresh basil: 1 small handful, torn
Fresh parsley or cilantro: 1 small handful, chopped

Protein and dairy

Chickpeas: 1 can (15 ounces), drained and rinsed
- Use low-sodium if possible. Cooked-from-dry chickpeas taste great too; use about 1.5 cups.
Burrata: 2 medium balls (about 8 ounces total)
- If you cannot find burrata, use fresh mozzarella and a spoonful of ricotta for extra creaminess.

Chili oil and dressing

Chili oil or chili crisp: 2 to 3 tablespoons
- Lao Gan Ma, Fly By Jing, or any favorite chili crisp works. Adjust amount to your heat tolerance.
Extra virgin olive oil: 3 tablespoons, plus more for grilling
Fresh lemon juice: 3 tablespoons (about 1 large lemon)
Red wine vinegar or sherry vinegar: 1 tablespoon
Garlic: 2 cloves, finely grated or minced
Honey or maple syrup: 1 to 2 teaspoons
- This balances the heat and acidity.
Kosher salt and freshly ground black pepper

Optional add-ins

Toasted pine nuts, almonds, or pistachios: 2 to 3 tablespoons
Crusty bread or warm pita on the side
A pinch of smoked paprika if your grill pan does not give strong char flavor

Pantry shortcuts and notes

Use canned chickpeas to keep the prep quick; rinse them well to remove extra starch and sodium.
Use jarred chili crisp instead of making chili oil from scratch; it brings heat, crunch, and umami in one spoonful.
Use pre-washed salad greens (like arugula or baby spinach) under the salad if you want to stretch it into a full meal.

Equipment list

Outdoor grill, grill pan, or cast iron skillet
Large mixing bowl
Small jar or bowl for dressing
Tongs
Cutting board and sharp knife
Microplane or small grater for garlic
Serving platter or shallow bowl

Tips & Mistakes

Salt the zucchini slices lightly before grilling so they release some moisture and caramelize better.
Pat chickpeas dry with a clean towel so they absorb dressing and do not taste watery.
Oil the zucchini, not the grill grates, to avoid flare-ups and uneven browning.
Do not overcook the zucchini; pull it when it has grill marks but still feels slightly firm, not mushy.
Add salt in layers: a pinch on zucchini, a pinch in the dressing, and a final sprinkle at the end for bright flavor.
Spoon chili oil around and over the burrata right before serving so the cheese stays creamy and the oil keeps its shine.
Taste the chili oil first; some brands run very spicy, so start small and add more at the table.
Let the grilled zucchini and chickpeas cool slightly before adding burrata so the cheese softens gently instead of melting into a puddle.
Toss the salad gently so the zucchini slices stay intact and the chickpeas do not mash.
Serve the salad soon after assembly; long sitting times can make the zucchini weep and the burrata lose texture.

How to Make Grilled Zucchini Chickpea Salad with Burrata Chili Oil

Step 1: Prep the vegetables and chickpeas

Slice the zucchini into planks or thick rounds and place them on a tray. Sprinkle with a pinch of salt and drizzle with 1 to 2 tablespoons of olive oil, then toss to coat. Rinse and drain the chickpeas, then pat them dry and place them in a large mixing bowl.

Halve the cherry tomatoes and thinly slice the red onion. Chop or tear the herbs and set them aside. Keep everything nearby so you can assemble while the zucchini still tastes warm.

Step 2: Mix the lemony dressing

In a small bowl or jar, combine 3 tablespoons olive oil, lemon juice, red wine vinegar, garlic, honey, 1/2 teaspoon salt, and several grinds of black pepper. Whisk or shake until the dressing looks emulsified and slightly thick. Taste and adjust with more lemon, salt, or honey until it hits that tangy-slightly-sweet balance.

Pour about two thirds of the dressing over the chickpeas, tomatoes, and red onion in the large bowl. Toss gently so everything gets coated, then set aside while you grill the zucchini. The vegetables soak up flavor while they wait.

Step 3: Grill the zucchini

Heat your grill or grill pan over medium-high until it feels hot when you hold your hand a few inches above it. Lay the zucchini slices in a single layer without crowding. Cook each side for 2 to 3 minutes until you see clear grill marks and the zucchini softens slightly but still holds shape.

Move the grilled zucchini to a plate and taste one slice. Add a tiny pinch of salt or a squeeze of lemon if it needs a boost. Keep the zucchini warm while you finish the rest.

Step 4: Assemble the salad base

Add the warm grilled zucchini to the bowl with chickpeas, tomatoes, and onion. Toss gently so the dressing coats the zucchini without breaking it. Add the fresh herbs and any nuts if you use them, then toss once more.

Taste and add the remaining dressing if the salad needs more brightness or moisture. Adjust salt and pepper until every bite tastes seasoned. Transfer the mixture to a wide serving platter or shallow bowl.

Step 5: Add burrata and chili oil

Pat the burrata dry with a paper towel so it does not water down the salad. Nestle the burrata balls on top of the grilled zucchini chickpea salad. Tear them slightly with your hands or a knife so the creamy centers peek out.

Spoon chili oil or chili crisp over and around the burrata, letting some of the spicy oil drip onto the vegetables. Start with 2 tablespoons, then add more at the table for heat lovers. Finish with a final sprinkle of salt, black pepper, and a few extra herb leaves.

Step 6: Rest briefly and serve

Let the salad sit at room temperature for about 5 minutes so the flavors mingle and the burrata softens into the warm vegetables. Drizzle a little extra olive oil over the top if the salad looks dry. Bring it to the table with extra chili oil on the side so everyone can customize their spice level.

Variations I've Tried

I swap chickpeas for white beans sometimes, which gives a creamier texture and a slightly milder flavor that pairs nicely with the chili oil. I also add grilled corn kernels in late summer, which bring sweetness and a bit of crunch that kids usually love. When I want more protein, I add grilled chicken strips or roasted tofu cubes right on top of the salad.

I sometimes use arugula or baby spinach as a base under the grilled zucchini chickpea salad to turn it into a bigger main dish. I also switch up the herbs with dill and mint, which gives the salad a fresher, almost Mediterranean vibe. If burrata feels hard to find, I use torn fresh mozzarella and a spoonful of labneh or thick yogurt for a similar creamy effect.

How to Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil

Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil slightly warm or at cool room temperature so the flavors stay bold and the burrata stays creamy. Pair it with warm pita, toasted sourdough, or garlic flatbread so people can scoop up the chickpeas and cheese. Add a simple side of sliced cucumbers or a crisp green salad if you want more crunch on the table.

Pour chilled sparkling water with lemon, iced tea, or a fruity mocktail to balance the heat from the chili oil. This salad works as a main dish for two to three people or as a side for four to six, especially at cookouts or potlucks.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days; the vegetables soften but still taste great.
Keep the burrata separate if possible and add it fresh when you serve; if it already sits in the salad, eat within 24 hours for best texture.
Do not freeze this salad; zucchini, chickpeas, and burrata lose texture after freezing.
Eat leftovers cold or at cool room temperature; if you want a bit of warmth, let the salad sit out for 20 minutes instead of reheating, which can overcook the zucchini and split the cheese.