Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes smoky, creamy, a little spicy, and wildly satisfying for something that technically counts as a salad. It works perfectly for busy weeknights or casual dinner parties, and you can pull it together in about 35 minutes. I first made a version of this on a hot July night when I refused to turn on my oven, and it has lived on repeat in my kitchen ever since.
Why You Should Try This Grilled Zucchini Chickpea Salad with Burrata Chili Oil
This grilled zucchini chickpea salad hits that sweet spot between light and hearty. The chickpeas bring protein and chew, the zucchini tastes smoky and tender, and the burrata with chili oil adds rich, creamy heat that feels restaurant-level.
You can serve it warm or at room temperature, so it works for meal prep, potlucks, or a lazy solo dinner on the couch. It also uses mostly pantry ingredients, so you can build a seriously good meal from a can of chickpeas and a couple of zucchini that looked lonely in the crisper.
“This Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes like a fancy café lunch that magically appears in your own kitchen, ★★★★★”
Ingredients You’ll Need
Produce
- 3 medium zucchini, sliced into 1/2-inch thick planks or rounds
- 1 small red onion, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 2 cloves garlic, finely minced
- Zest and juice of 1 lemon
- Small handful fresh basil leaves, torn
- Small handful fresh parsley or mint, chopped
Protein & Dairy
- 1 can (15 ounces) chickpeas, drained and rinsed
- Use any brand you like; I often use Goya or store brand because they stay firm on the grill pan.
- 1 large ball burrata (about 4 ounces)
- If you cannot find burrata, use fresh mozzarella and drizzle extra olive oil for richness.
Oils & Condiments
- 3 tablespoons extra virgin olive oil, plus more for grilling
- 2 to 3 tablespoons chili crisp or chili oil
- Lao Gan Ma, Momofuku, or Trader Joe’s chili crisp all work nicely.
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar or sherry vinegar
Spices & Seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional, if you like extra heat
- Kosher salt
- Freshly ground black pepper
Optional Add-ins
- 1/4 cup toasted pine nuts, sliced almonds, or pistachios
- 1/4 cup crumbled feta, if you want extra salty tang
- Handful arugula or baby spinach to bulk it up
Pantry Shortcuts & Substitutions
- Use canned chickpeas straight from the pantry; just rinse and pat them dry so they crisp better.
- Swap zucchini with yellow squash if that is what you have.
- Use pre-minced garlic from a jar if you feel tired; just go light since it tastes stronger.
- Use bottled lemon juice in a pinch, though fresh lemon gives brighter flavor.
Equipment List
- Grill pan, outdoor grill, or cast iron skillet
- Large mixing bowl
- Small bowl or jar with lid for dressing
- Tongs
- Cutting board and sharp knife
- Spoon for drizzling chili oil
- Serving platter or shallow bowl
Tips & Tricks
- Pat the chickpeas and zucchini dry so they char instead of steam.
- Preheat your grill pan or skillet until it feels hot; you want a quick sear for good color and flavor.
- Toss zucchini with oil, salt, and spices right before grilling so it does not release too much moisture.
- Spread chickpeas out in a single layer; crowding keeps them from crisping.
- Mix the dressing in a jar and shake it; this method saves time and cleans up easily.
- Add the herbs at the end so they stay bright and fresh.
- Tear burrata over the salad right before serving so the creamy center stays luscious.
- Adjust chili oil slowly; taste as you go so you hit your perfect heat level.
- Serve the salad slightly warm or room temp; cold zucchini tastes a little flat.
- Double the chickpeas if you want this grilled zucchini chickpea salad to stand in as a full meal.
How to Make Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Step 1: Season the zucchini and chickpeas
Slice the zucchini into planks or thick rounds and place them in a large bowl. Add 1 tablespoon olive oil, smoked paprika, cumin, oregano, salt, and pepper, then toss until every piece looks coated. Pat the chickpeas dry with a clean towel, then toss them with 1 tablespoon olive oil, a pinch of salt, and a little smoked paprika.
Step 2: Grill the zucchini
Heat a grill pan or cast iron skillet over medium-high heat and brush it lightly with oil. Lay the zucchini in a single layer and cook 3 to 4 minutes per side, until you see char marks and the centers feel tender. Transfer the grilled zucchini to a plate and repeat with any remaining slices.
Step 3: Crisp the chickpeas
Keep the same pan over medium-high heat and add the chickpeas in a single layer. Cook 6 to 8 minutes, shaking the pan or stirring every couple of minutes, until the chickpeas turn golden and crisp in spots. Taste and season again with salt and pepper if they need more flavor.
Step 4: Mix the lemony dressing
In a small bowl or jar, combine 1 tablespoon olive oil, lemon zest, lemon juice, vinegar, Dijon mustard, honey, minced garlic, a pinch of salt, and black pepper. Whisk or shake until the dressing looks emulsified and slightly thick. Taste and adjust with more lemon or salt to match your preference.
Step 5: Toss the salad base
In a large mixing bowl, add the grilled zucchini, crispy chickpeas, sliced red onion, and halved tomatoes. Pour most of the lemon dressing over the top and toss gently so the zucchini does not break apart. Add the chopped herbs and any optional nuts or greens, then toss again and taste; add the rest of the dressing if the salad needs more brightness.
Step 6: Finish with burrata and chili oil
Transfer the salad to a serving platter or shallow bowl. Tear the burrata over the top, letting the creamy center fall in little puddles across the grilled zucchini chickpea salad. Drizzle chili oil or chili crisp over the burrata and salad, then sprinkle extra herbs and a tiny pinch of salt over the cheese.
Step 7: Serve and enjoy
Serve the Grilled Zucchini Chickpea Salad with Burrata Chili Oil slightly warm or at room temperature. Spoon a bit of burrata and chili oil into every serving so each bite hits smoky, creamy, and spicy notes. Watch it disappear faster than you thought a zucchini salad ever could.
What to Serve with Grilled Zucchini Chickpea Salad with Burrata Chili Oil
This grilled zucchini chickpea salad pairs beautifully with warm crusty bread, garlic toast, or toasted pita so you can scoop up the burrata and chili oil. Add a simple side of sliced cucumbers with salt and lemon or a basic green salad if you want more crunch. Serve it with sparkling water, iced tea, or a citrusy lemonade for a refreshing contrast to the gentle heat of the chili oil.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 days; keep the burrata separate if possible.
- Add fresh herbs right before serving leftovers, since herbs lose color and flavor in the fridge.
- Skip freezing this salad; the zucchini and burrata change texture and turn watery.
- Reheat gently in a skillet over low heat or enjoy cold; add a fresh drizzle of chili oil and a squeeze of lemon to wake the flavors back up.
Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Ingredients
Instructions
- Place the sliced zucchini in a large bowl. Add about 1 tablespoon olive oil, smoked paprika (reserving a pinch for the chickpeas), cumin, oregano, salt, and pepper, and toss until the zucchini is evenly coated.
- Pat the chickpeas very dry with a clean towel, then toss with about 1 tablespoon olive oil, a pinch of salt, and a little smoked paprika.
- Preheat a grill pan or cast iron skillet over medium-high heat and lightly brush with olive oil. Arrange the zucchini in a single layer and cook for 3 to 4 minutes per side, until charred in spots and tender. Transfer to a plate and repeat with remaining zucchini if needed.
- In the same hot pan, add the chickpeas in a single layer. Cook for 6 to 8 minutes, shaking the pan or stirring occasionally, until golden and crisp in spots. Season with additional salt and pepper if needed, then remove from the heat.
- In a small bowl or jar, combine the remaining 1 tablespoon olive oil, lemon zest, lemon juice, vinegar, Dijon mustard, honey, minced garlic, a pinch of salt, and black pepper. Whisk or shake until emulsified and slightly thickened. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the grilled zucchini, crispy chickpeas, sliced red onion, and halved tomatoes. Pour most of the lemon dressing over the top and gently toss to coat. Add the basil, parsley or mint, and any optional nuts, greens, or feta, then toss again. Add the remaining dressing if the salad needs more brightness.
- Transfer the salad to a serving platter or shallow bowl. Tear the burrata over the top, letting the creamy center fall in small puddles across the salad. Drizzle chili crisp or chili oil over the burrata and salad, and finish with extra herbs and a small pinch of salt on the cheese.
- Serve the grilled zucchini chickpea salad slightly warm or at room temperature, making sure each serving includes some burrata and chili oil for smoky, creamy, and spicy flavors in every bite.
Notes
Approximate per serving (4 servings): 360–420 calories; fat 24–30 g; saturated fat 6–8 g; carbohydrates 28–32 g; fiber 7–9 g; sugars 7–9 g; protein 12–15 g; sodium 420–620 mg. Values will vary based on specific products, type and amount of chili oil, nuts, and optional add-ins used.
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