Grilled Zucchini Chickpea Salad with Burrata and Chili Oil tastes smoky, creamy, and a little spicy in the best way. It works perfectly for busy weeknights or casual dinners with friends, and you can pull it together in about 35 minutes. I make this on repeat all summer and honestly still crave it in January when my grill hides under snow.

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

You control the char on the zucchini, the heat level in the chili oil, and the creaminess from the burrata, so the salad hits your exact sweet spot. The combo of warm grilled vegetables, hearty chickpeas, and cool creamy cheese feels like comfort food that secretly eats like a light meal.

You also use mostly pantry staples and a couple of fresh ingredients, so the recipe works when your fridge looks a little sad. Leftovers taste great cold or at room temp, so you get an easy lunch situation the next day without extra work.

“This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil tastes like a fancy restaurant dish that somehow came out of my tiny kitchen, and I already plan to make it again next week. ★★★★★”

Ingredients You Need

Produce

3 medium zucchini, sliced into 1/3 inch thick planks or rounds
1 small red onion, sliced into thick wedges
1 cup cherry or grape tomatoes, halved
2 cloves garlic, finely minced or grated
Zest and juice of 1 lemon
Small handful fresh basil leaves, torn
Small handful fresh parsley, chopped

Protein, cheese, and beans

1 can (15 ounces) chickpeas, drained and rinsed
- Use low sodium if possible. I like Eden or Whole Foods 365, but any brand works.
8 ounces burrata, drained and patted dry
- If you cannot find burrata, use fresh mozzarella balls and drizzle extra olive oil for richness.

Oils, acids, and flavor boosters

1/4 cup extra virgin olive oil, plus more for grilling
2 to 3 tablespoons chili oil, to taste
- Use a chili crisp style oil if you like texture, or a smooth chili oil for a cleaner look. Lao Gan Ma, Fly By Jing, or Trader Joe’s chili onion crunch all work nicely.
1 tablespoon red wine vinegar or sherry vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
Pinch of red pepper flakes, optional, if your chili oil tastes mild

Pantry shortcuts and substitutions

Use canned grilled artichokes in oil if you want more vegetables without extra grilling.
Swap zucchini with yellow squash or Japanese eggplant if that looks better at the store.
Use canned white beans instead of chickpeas if that is what you have.
Replace fresh herbs with 1 teaspoon dried Italian seasoning in the dressing if your herb drawer looks empty.

Equipment list

Outdoor grill, grill pan, or cast iron skillet
Large mixing bowl
Small jar with lid or small bowl and whisk
Tongs
Cutting board and sharp knife
Serving platter or shallow bowl
Paper towels to dry zucchini and burrata

Tips & Mistakes

Pat zucchini very dry so it grills instead of steaming and turning soggy.
Salt zucchini just before grilling so it does not release too much water on the grill.
Oil the zucchini, not the grill grates, to prevent flare ups and uneven browning.
Preheat the grill or pan until it feels hot so you get clear grill marks and quick cooking.
Do not overcook zucchini or it turns mushy; pull it when it feels tender but still holds shape.
Taste your chili oil before adding; some brands taste very salty or very spicy, so adjust the amount.
Add burrata right before serving so it stays creamy and does not melt into the salad.
Season chickpeas generously; bland beans drag down the whole dish.
Toss the salad gently so zucchini planks and burrata stay in nice big pieces.
Chill leftovers without burrata when possible, then add fresh burrata to portions you serve later.

How to Make Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Step 1: Prep the vegetables and chickpeas

Slice the zucchini into planks or thick rounds and place them on a tray. Pat them dry with paper towels so surface moisture does not fight the grill. Toss zucchini and red onion wedges with a drizzle of olive oil, salt, and pepper.

Rinse and drain the chickpeas, then pat them dry as well. Add them to a large mixing bowl. Season with a pinch of salt, pepper, smoked paprika, and cumin, then set the bowl aside.

Step 2: Mix the lemon chili dressing

In a small jar or bowl, combine 1/4 cup olive oil, 2 tablespoons chili oil, lemon zest, lemon juice, red wine vinegar, honey, Dijon mustard, garlic, and a pinch of salt and pepper. Shake the jar or whisk until the dressing looks glossy and thickened. Taste and adjust with more chili oil for heat, more honey for balance, or more lemon for brightness.

Pour a spoonful of the dressing over the chickpeas and toss to coat. Let the chickpeas sit while you grill the vegetables so they soak up flavor. Keep the remaining dressing nearby for the final toss.

Step 3: Grill the zucchini and onions

Heat your grill or grill pan over medium high heat until it feels hot when you hold your hand a few inches above. Lay zucchini and onion pieces in a single layer without crowding. Cook each side 3 to 4 minutes until you see char marks and the vegetables feel tender but not limp.

Move grilled vegetables to a cutting board. Let them cool a couple of minutes so they do not wilt the herbs. Slice large onion pieces into bite size chunks.

Step 4: Build the salad base

Add grilled zucchini and onions to the bowl with chickpeas. Toss gently with more dressing until everything looks lightly coated but not soupy. Fold in the cherry tomatoes, parsley, and half of the basil.

Taste and adjust salt, pepper, and chili oil. If the salad tastes flat, add a splash of lemon juice or vinegar. If it tastes too sharp, add a drizzle of olive oil or a tiny bit more honey.

Step 5: Add burrata and finish

Transfer the salad to a serving platter or shallow bowl. Tear burrata into large pieces and nestle them over the top. Spoon a little extra chili oil and dressing over the burrata so it picks up flavor.

Scatter the remaining basil on top. Add a pinch of red pepper flakes if you want extra heat. Serve right away while the zucchini still feels slightly warm and the burrata feels cool and creamy.

Variations I've Tried

I swap chickpeas with grilled halloumi cubes when I want extra cheese and a bit more protein. I also toss in grilled corn kernels during late summer, which adds sweetness and crunch that play nicely with the chili oil. When I need a bigger meal, I serve the salad over cooked farro or quinoa and treat it like a grain bowl.

If I cook for someone who avoids dairy, I skip the burrata and add avocado slices plus toasted almonds for richness. I also tried a version with roasted red peppers from a jar, which tasted great and saved time on grilling. You can dial the spice level down for kids by using mild chili oil and serving extra on the side for heat lovers.

How to Serve Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Serve this salad slightly warm or at room temperature so the flavors shine and the burrata stays creamy. Pair it with grilled chicken, shrimp, or tofu, or keep it as a main dish with warm pita, crusty bread, or garlic rubbed toast. Add a simple green salad or sliced cucumbers with yogurt and herbs for a fresh side. A tall glass of sparkling water with citrus or iced herbal tea rounds out the meal nicely.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days; if possible, keep burrata in a separate container and add it fresh to each serving.
Skip the freezer for this recipe; zucchini, chickpeas, and burrata lose their texture after freezing.
Reheat gently in a skillet over low heat just until the chill comes off, then add fresh burrata on top.
You can also eat leftovers cold straight from the fridge and drizzle a little extra olive oil or chili oil to wake up the flavors.