Grilled Zucchini Chickpea Salad with Burrata Chili Oil

Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes smoky, creamy, tangy, and a little spicy in the best “I can’t stop eating this” way. It works for busy weeknights or casual dinner parties and comes together in about 35 minutes, start to finish. I tested this on a random Tuesday with my neighbor as the taste-tester, and she “accidentally” stayed for seconds and dessert.

Why Grilled Zucchini Chickpea Salad with Burrata Chili Oil Is Worth It

This salad hits every texture and flavor note: charred zucchini, crispy chickpeas, cool creamy burrata, and warm chili oil that ties everything together. You get smoky, bright, rich, and spicy in one bowl, and it still feels light enough for warm weather.

You also build most of it with pantry staples and a couple of fresh veggies. The recipe scales easily, works as a side or main, and tastes great warm, room temp, or chilled.

“This Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes like a fancy restaurant dish that secretly takes almost no effort. ★★★★★”

Ingredients You Need

Produce

• 3 medium zucchini, sliced into ½-inch thick planks or rounds
• 1 small red onion, thinly sliced
• 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 or mint, chopped (optional but tasty)

Proteins & Dairy

• 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
• 1–2 balls burrata (about 4 ounces each), drained and gently patted dry

Oils, Vinegars, & Condiments

• 3–4 tablespoons extra-virgin olive oil, divided
• 2–3 tablespoons chili crisp or chili oil (use your favorite brand; Lao Gan Ma, Momofuku, or Fly By Jing all work great)
• 1 tablespoon red wine vinegar or sherry vinegar
• 1 teaspoon honey or maple syrup (balances the heat and acidity)
• 1 teaspoon Dijon mustard (helps the dressing cling to everything)

Spices & Seasonings

• 1 teaspoon smoked paprika (boosts the grilled flavor)
• ½ teaspoon ground cumin
• ¼–½ teaspoon red pepper flakes (optional, if you want extra heat)
• Kosher salt
• Freshly ground black pepper

Pantry Shortcuts & Sub Notes

• Use canned chickpeas and skip soaking or long cooking.
• Use store-bought chili crisp or chili oil instead of making your own.
• Use pre-crumbled feta if you cannot find burrata, though the texture changes a bit.
• Use pre-sliced zucchini from the produce section if you feel short on prep time.

Equipment

• Grill pan, outdoor grill, or cast-iron skillet
• Large mixing bowl
• Small bowl or jar for dressing
• Tongs
• Sheet pan or plate for resting grilled zucchini
• Paper towels or clean kitchen towel for drying chickpeas and burrata

Quick Tips & substitutions

• Pat chickpeas very dry so they crisp instead of steam.
• Salt zucchini right before grilling so it does not release too much water on the grill.
• Use a grill pan on the stovetop if you do not have an outdoor grill.
• Swap burrata with fresh mozzarella, ricotta, or crumbled feta if needed.
• Use white beans or cannellini beans instead of chickpeas if that is what you have.
• Use baby zucchini or yellow squash in place of regular zucchini.
• Use store-bought chili crisp and adjust the amount based on your heat tolerance.
• Add cooked quinoa or farro if you want a heartier grain salad.
• Skip honey and use maple syrup or agave for a vegan version.
• Use baby spinach or arugula as a base if you want more greens.

How to Make Grilled Zucchini Chickpea Salad with Burrata Chili Oil

Prep the Chickpeas

1. Drain and rinse the chickpeas, then spread them on a clean kitchen towel or paper towels.
2. Roll them gently to dry them very well; moisture keeps them from crisping.
3. Transfer the chickpeas to a bowl and toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper.

Crisp the Chickpeas

1. Heat a large skillet (cast iron works best) over medium-high heat.
2. Add the seasoned chickpeas in a single layer and cook, stirring every couple of minutes, until they turn golden and crisp, about 8–10 minutes.
3. Taste and adjust salt, then set them aside to cool slightly while you grill the zucchini.

Prep and Grill the Zucchini

1. Slice the zucchini into ½-inch planks or thick rounds so they hold up on the grill.
2. Toss the zucchini with 1–2 tablespoons olive oil, salt, and pepper in a bowl.
3. Heat your grill or grill pan over medium-high heat until it feels hot when you hold your hand a few inches above it.
4. Lay the zucchini on the grill in a single layer and cook 3–4 minutes per side, until you see nice grill marks and the zucchini turns tender but not mushy.
5. Transfer the grilled zucchini to a plate and let it cool slightly, then cut large planks into bite-size pieces if needed.

Make the Lemon Chili Oil Dressing

1. In a small bowl or jar, combine lemon zest, lemon juice, red wine vinegar, honey, Dijon, and minced garlic.
2. Whisk in 1–2 tablespoons olive oil until the dressing looks glossy and thick.
3. Stir in the chili oil or chili crisp and a pinch of salt and pepper.
4. Taste and adjust with more lemon, honey, or chili oil until it hits that tangy-spicy-slightly-sweet balance you like.

Build the Salad Base

1. In a large mixing bowl, add the grilled zucchini, crispy chickpeas, red onion slices, and cherry tomatoes.
2. Pour about two-thirds of the lemon chili oil dressing over the mixture.
3. Toss gently so you coat everything without smashing the zucchini.
4. Add torn basil and chopped parsley or mint, then toss again and taste for salt and acidity.

Add the Burrata and Finish

1. Transfer the salad to a serving platter or shallow bowl.
2. Tear the burrata into large pieces and nestle them over the top of the salad.
3. Spoon the remaining dressing over the burrata and around the salad so every bite gets some chili oil goodness.
4. Finish with extra basil leaves, a grind of black pepper, and a drizzle of plain olive oil if the salad looks a little dry.

Serve

1. Serve the Grilled Zucchini Chickpea Salad with Burrata Chili Oil slightly warm or at room temperature.
2. Offer extra chili crisp on the side for anyone who loves more heat.
3. Hand out spoons and forks because people will want to scoop up the creamy burrata with the chickpeas and zucchini.

Recipe Variations

• Gluten-free: The base recipe already stays gluten-free; just pair it with gluten-free bread or grains if you want a bigger meal.
• Vegan: Swap burrata with a creamy vegan cheese, cashew ricotta, or avocado slices and use maple syrup or agave instead of honey.
• Low carb: Reduce or skip chickpeas and add more grilled zucchini, grilled peppers, or grilled eggplant.
• Extra protein: Add grilled chicken, shrimp, or baked tofu on top.
• Extra veggies: Toss in grilled corn, roasted red peppers, or thinly sliced cucumbers.
• Extra crunch: Add toasted pine nuts, almonds, or pistachios right before serving.

Ways to Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil

• Serve as a main dish with warm crusty bread or toasted sourdough.
• Spoon over a bed of arugula or mixed greens for a bigger salad plate.
• Pair with grilled chicken thighs or simple roasted salmon for a fuller dinner.
• Serve in a bowl over quinoa, farro, or brown rice for a meal-prep lunch.
• Use as a topping for baked sweet potatoes or roasted potatoes.

Storage Success

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the burrata separate if possible so it stays creamy and does not water down the salad. Stir in a splash of olive oil and a squeeze of lemon before serving leftovers to wake the flavors back up. Enjoy the salad cold or let it sit at room temperature for 15–20 minutes so the zucchini and chickpeas soften slightly and the flavors open up.

Grilled Zucchini Chickpea Salad with Burrata Chili Oil

Grilled Zucchini Chickpea Salad with Burrata Chili Oil is a smoky, creamy, tangy, and lightly spicy salad that works as a main or side and comes together in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Salad

Ingredients

  

• 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 or grated
• 1 lemon, zested and juiced
• 1 small handful fresh basil leaves, torn
• 1 small handful fresh parsley or mint, chopped

• 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
• 1-2 balls (about 4 ounces each) burrata, drained and gently patted dry

• 3-4 tablespoons extra-virgin olive oil, divided
• 2-3 tablespoons chili crisp or chili oil
• 1 tablespoon red wine vinegar or sherry vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard

• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

 

1. Drain and rinse the chickpeas, then spread them on a clean kitchen towel or paper towels.
2. Roll them gently to dry them very well so they crisp instead of steam.
3. Transfer the chickpeas to a bowl and toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper.

1. Heat a large skillet (cast iron works best) over medium-high heat.
2. Add the seasoned chickpeas in a single layer and cook, stirring every couple of minutes, until golden and crisp, about 8–10 minutes.
3. Taste and adjust salt, then set aside to cool slightly while you grill the zucchini.

1. Slice the zucchini into 1/2-inch planks or thick rounds if not already done so they hold up on the grill.
2. Toss the zucchini with 1–2 tablespoons olive oil, salt, and pepper in a bowl.
3. Heat a grill, grill pan, or cast-iron skillet over medium-high heat until hot.
4. Lay the zucchini on the grill in a single layer and cook 3–4 minutes per side, until you see grill marks and the zucchini is tender but not mushy.
5. Transfer the grilled zucchini to a plate and let cool slightly, then cut large planks into bite-size pieces if needed.

1. In a small bowl or jar, combine lemon zest, lemon juice, red wine vinegar, honey, Dijon mustard, and minced garlic.
2. Whisk in 1–2 tablespoons olive oil until the dressing looks glossy and thick.
3. Stir in the chili oil or chili crisp and a pinch of salt and pepper.
4. Taste and adjust with more lemon, honey, or chili oil until it is tangy, spicy, and slightly sweet to your liking.

1. In a large mixing bowl, add the grilled zucchini, crispy chickpeas, red onion slices, and cherry tomatoes.
2. Pour about two-thirds of the lemon chili oil dressing over the mixture.
3. Toss gently to coat everything without smashing the zucchini.
4. Add torn basil and chopped parsley or mint, then toss again and taste for salt and acidity, adjusting as needed.

1. Transfer the salad to a serving platter or shallow bowl.
2. Tear the burrata into large pieces and nestle them over the top of the salad.
3. Spoon the remaining dressing over the burrata and around the salad so every bite gets some chili oil.
4. Finish with extra basil leaves, a grind of black pepper, and a drizzle of plain olive oil if the salad looks a little dry.
5. Serve slightly warm or at room temperature, with extra chili crisp on the side if desired.

Notes

Nutrition Information
Approximate per 1 of 4 servings: 420 calories; fat 29 g; saturated fat 9 g; carbohydrates 29 g; fiber 7 g; sugars 7 g; protein 15 g; sodium 520 mg. Values will vary based on exact ingredients, brands, and portion size.