Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes smoky, creamy, tangy, and a little spicy in the best possible way, and it comes together in about 35 minutes start to finish. It works perfectly for busy weeknights, casual dinners with friends, or meal prep when you want something that feels special but still uses pantry staples. I first threw this together on a hot Tuesday when I refused to turn on the oven, and it has lived in my regular rotation ever since.
Why Make This Grilled Zucchini Chickpea Salad with Burrata Chili Oil at Home
You get charred zucchini, crispy chickpeas, silky burrata, and spicy chili oil in one bowl, which tastes like a mashup of a hearty salad and a fancy appetizer. You control the heat level, the salt, and the oil quality, so the salad tastes brighter and fresher than anything from a deli case.
You also use up extra zucchini and that can of chickpeas that stares at you every time you open the pantry. The recipe scales easily, so you can cook for one or feed a crowd without extra stress.
“This Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes like a restaurant dish that somehow snuck into my weeknight rotation, and I now crave it at least twice a week. ★★★★★”
Ingredients You Need
Produce
- Zucchini: 2 medium, sliced into 1/3 inch planks or thick rounds
- Smaller zucchini stay firmer and grill more evenly.
- Cherry or grape tomatoes: 1 cup, halved
- Any ripe tomato works, but small ones hold their shape best.
- Red onion: 1/4 medium, very thinly sliced
- Fresh basil: small handful, torn
- Fresh parsley: small handful, chopped
- Garlic: 2 cloves, finely minced or grated
Protein and dairy
- Chickpeas: 1 can (15 ounces), drained and rinsed very well
- I like Goya or Whole Foods 365 for consistent texture.
- Dry cooked chickpeas work too; use about 1.5 cups.
- Burrata: 1 large ball (about 4 ounces) or 2 small balls
- If you cannot find burrata, use fresh mozzarella and add a spoonful of ricotta for extra creaminess.
Pantry items
- Extra virgin olive oil: about 6 tablespoons total
- Use your good-tasting oil here, since it carries a lot of flavor.
- Chili oil: 2 to 3 tablespoons, to taste
- Lao Gan Ma, Fly By Jing, or any chili crisp style oil works nicely.
- If you only have red pepper flakes, warm them in olive oil for a quick substitute.
- Red wine vinegar: 1.5 tablespoons
- Sherry vinegar or lemon juice also work.
- Honey or maple syrup: 1 teaspoon
- This balances the heat and acidity.
- Dijon mustard: 1 teaspoon
- Helps the dressing cling to the chickpeas and zucchini.
- Kosher salt and freshly ground black pepper
Optional add ins
- Toasted pine nuts, sliced almonds, or pistachios for crunch
- Baby arugula or mixed greens to bulk it up
- Cooked quinoa or farro if you want more heft
Equipment
- Grill pan, outdoor grill, or cast iron skillet
- Large mixing bowl
- Small jar or bowl for dressing
- Tongs
- Cutting board and sharp knife
- Spoon for drizzling chili oil
Tips & Mistakes
- Pat the zucchini dry before grilling so it chars instead of steaming.
- Salt the zucchini lightly right before it hits the grill, not earlier, so it keeps a nice bite.
- Dry the chickpeas very well with a clean towel so they crisp instead of turn mushy.
- Heat the pan or grill until it feels very hot before you add zucchini, or you will never get those grill marks.
- Do not crowd the pan; cook zucchini and chickpeas in batches if needed so they brown properly.
- Toss the chickpeas with a little oil, salt, and pepper before cooking so they season from the inside out.
- Add the burrata at the very end so it stays cool and creamy instead of melting into a puddle.
- Taste the dressing before you add it and adjust salt, acid, and heat; the salad tastes only as good as that dressing.
- Drizzle chili oil gradually and taste as you go if you feel unsure about spice.
- Serve the salad slightly warm or at room temperature; fridge-cold zucchini tastes flat.
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 pat them dry with a towel. Drain and rinse the chickpeas, then dry them very well so no moisture remains on the surface. Halve the cherry tomatoes, slice the red onion thin, and chop or tear the herbs.
Step 2: Mix the dressing
In a small bowl or jar, combine 3 tablespoons olive oil, red wine vinegar, Dijon, honey, minced garlic, a pinch of salt, and a few grinds of black pepper. Whisk or shake until the dressing looks thick and glossy. Taste and adjust with more salt, vinegar, or honey until it tastes balanced and bright.
Step 3: Season zucchini and chickpeas
In a large bowl, toss zucchini with 1 tablespoon olive oil, salt, and pepper. In another bowl, toss chickpeas with 1 tablespoon olive oil, salt, and pepper. Keep them separate so you can control cooking time for each.
Step 4: Grill or sear the zucchini
Heat your grill pan, outdoor grill, or cast iron skillet over medium high heat until it feels very hot. Lay the zucchini in a single layer and cook 3 to 4 minutes per side, until you see char marks and the centers feel just tender. Move the cooked zucchini to a plate and let it cool slightly.
Step 5: Crisp the chickpeas
In the same hot pan, add the chickpeas in a single layer. Cook, shaking the pan or stirring every couple of minutes, until the chickpeas turn golden and slightly crisp on the outside, about 8 to 10 minutes. If they start to stick, add a tiny splash of oil and keep them moving.
Step 6: Build the salad base
In the large mixing bowl, add grilled zucchini, warm chickpeas, cherry tomatoes, and red onion. Pour most of the dressing over the warm ingredients and toss gently so everything coats evenly. Taste and add the rest of the dressing if the salad needs more flavor.
Step 7: Add herbs and plate
Fold in the basil and parsley so they stay fresh and green. Transfer the salad to a wide shallow bowl or platter so you create space for the burrata. Let the salad sit 5 minutes so the flavors mingle.
Step 8: Add burrata and chili oil
Tear the burrata into large pieces and nestle them over the top of the salad. Spoon chili oil over the burrata and around the salad, starting with 2 tablespoons and adding more if you love heat. Finish with a pinch of flaky salt and extra black pepper on the burrata so the creamy cheese pops.
Variations I've Tried
I swap the zucchini for grilled eggplant or a mix of both when I have extra produce, and the smoky flavor still works beautifully with chickpeas and burrata. I sometimes add cooked farro or quinoa to turn this into a full meal in one bowl. I also tried a version with roasted red peppers and olives, which gave the salad a more Mediterranean vibe.
On cooler days, I roast the zucchini and chickpeas in the oven at 425°F until browned, then assemble the salad the same way. I also like a lemony version where I use lemon juice instead of vinegar and add extra lemon zest over the top. When I want more crunch, I toss in toasted pistachios or almonds right before serving.
How to Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil slightly warm or at room temperature so the flavors feel bold and the burrata stays creamy. Pair it with warm pita, crusty bread, or simple grilled chicken or fish for extra protein. It also works as a hearty side next to roasted vegetables or a big green salad, especially on nights when you want a lighter meal that still satisfies.
How to store
- Store leftovers in an airtight container in the fridge for up to 3 days; keep the burrata separate if possible so it stays fresher.
- Skip the freezer, since zucchini and burrata both turn watery and grainy after freezing.
- Reheat gently in a skillet over low heat just until the chill comes off, then add fresh burrata and a new drizzle of chili oil.
- If the salad tastes a little flat after chilling, add a splash of vinegar or lemon juice and a pinch of salt to wake it up.
Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Ingredients
Method
- Prep the vegetables and chickpeas: Slice the zucchini into planks or thick rounds and pat dry with a towel. Drain and rinse the chickpeas, then dry them very well so no moisture remains. Halve the cherry tomatoes, thinly slice the red onion, and prep the basil and parsley.
- Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, a pinch of salt, and a few grinds of black pepper. Whisk or shake until thick and glossy, then taste and adjust seasoning as needed.
- Season zucchini and chickpeas: In a large bowl, toss the zucchini with 1 tablespoon olive oil, salt, and pepper. In a separate bowl, toss the chickpeas with 1 tablespoon olive oil, salt, and pepper.
- Grill or sear the zucchini: Heat a grill pan, outdoor grill, or cast iron skillet over medium-high heat until very hot. Lay the zucchini in a single layer and cook for 3 to 4 minutes per side, until charred and just tender. Transfer to a plate to cool slightly.
- Crisp the chickpeas: In the same hot pan, add the chickpeas in a single layer. Cook, shaking the pan or stirring every couple of minutes, until golden and slightly crisp on the outside, about 8 to 10 minutes. Add a small splash of oil if they start to stick.
- Build the salad base: In a large mixing bowl, combine the grilled zucchini, warm chickpeas, cherry tomatoes, and red onion. Pour most of the dressing over the warm ingredients and toss gently to coat. Taste and add the remaining dressing if needed.
- Add herbs and plate: Fold in the basil and parsley. Transfer the salad to a wide, shallow bowl or platter and let sit for about 5 minutes so the flavors meld.
- Finish with burrata and chili oil: Tear the burrata into large pieces and arrange over the salad. Spoon chili oil over the burrata and around the salad, starting with 2 tablespoons and adding more to taste. Finish with a pinch of flaky salt and extra black pepper on the burrata. Serve slightly warm or at room temperature.
Notes
Approximate per serving (4 servings): 420–460 calories; fat 30–34 g; saturated fat 8–10 g; carbohydrates 26–30 g; fiber 6–8 g; sugars 7–10 g; protein 13–16 g; sodium 480–650 mg. Values will vary based on specific brands, exact amounts of oil and chili oil used, and portion size.