Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes smoky, creamy, tangy, and a little spicy in the best possible way. It works perfectly for busy weeknights or casual dinner parties and comes together in about 35 minutes. I first threw this together on a too-hot-to-cook August night, and my family now requests it more than my lasagna, which still hurts a tiny bit.
Why Make This Grilled Zucchini Chickpea Salad with Burrata Chili Oil at Home
You control the char, the heat level, and the salt, which means the zucchini stays tender, the chickpeas stay crisp, and the burrata stays rich and cool. Store-bought salads usually taste flat, but this one hits smoky, creamy, spicy, and bright all in one bowl.
You also use budget friendly pantry staples like canned chickpeas and jarred chili oil, then dress them up with fresh zucchini and herbs. It feels like a restaurant dish, but you cook it in under 40 minutes and dirty only a few dishes.
“This Grilled Zucchini Chickpea Salad with Burrata Chili Oil tastes like a fancy summer restaurant special but comes together faster than ordering takeout. ★★★★★”
Ingredients You Need
Produce
- 3 medium zucchini, sliced into 1/3 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 large lemon
- 1 small bunch fresh basil, roughly chopped
- 1 small handful fresh mint or flat leaf parsley, chopped (optional but highly recommended)
Proteins and dairy
- 1 can chickpeas, drained, rinsed, and patted very dry
- Use any brand you like; I reach for low sodium so I control the seasoning.
- 1 large ball burrata (about 4 ounces) or 2 smaller balls
- If you cannot find burrata, use fresh mozzarella and add an extra drizzle of cream or a spoonful of ricotta for richness.
Oils, acids, and flavor boosters
- 3 tablespoons extra virgin olive oil, plus more for grilling
- 2 to 3 tablespoons chili oil, to taste
- Use a chili crisp style oil for crunch or a smooth chili oil for a silkier finish.
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Pinch of red pepper flakes, only if your chili oil tastes mild
Pantry shortcuts and substitutions
- Use canned chickpeas to save time; dry chickpeas taste great but add hours.
- Swap zucchini with yellow squash if that looks better at the store.
- Use pre sliced red onion from the salad bar if you want to move faster.
- Use bottled lemon juice in a pinch, but fresh lemon zest adds brightness you cannot fake.
Equipment list
- Grill pan, outdoor grill, or a heavy cast iron skillet
- Large mixing bowl
- Small bowl or jar with lid for dressing
- Tongs
- Paper towels for drying chickpeas and zucchini
- Cutting board and sharp knife
- Serving platter or wide shallow bowl
Tips & Mistakes
- Pat chickpeas and zucchini very dry so they char and crisp instead of steaming.
- Preheat the grill pan or skillet until it feels hot; cool pans give you pale, soggy zucchini.
- Toss zucchini in just enough oil to lightly coat; too much oil causes flare ups and greasy slices.
- Salt zucchini right before grilling; early salting pulls out water and softens texture.
- Spread chickpeas in a single layer; crowding the pan keeps them from crisping.
- Taste your chili oil before adding; adjust amount so the heat level matches your crowd.
- Add burrata at the end and keep it mostly intact; over mixing turns it into a messy smear.
- Dress the salad while zucchini still feels warm; warm veggies soak up flavor better.
- Add herbs right before serving so they stay bright and do not wilt.
- Start light with salt, then taste and adjust after you add the dressing and chili oil.
How to Make Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Step 1: Prep veggies and chickpeas
Slice zucchini into planks or thick rounds so they hold up on the grill. Slice red onion thinly, halve the tomatoes, and mince the garlic. Drain and rinse chickpeas, then spread them on paper towels and pat them very dry.
Step 2: Crisp the chickpeas
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chickpeas in a single layer, then sprinkle with half the salt, pepper, smoked paprika, and cumin. Cook 8 to 10 minutes, shake the pan often, and cook until chickpeas turn golden and crisp on the edges.
Transfer chickpeas to a large mixing bowl. Let them cool slightly while you grill the zucchini. Keep the skillet handy if you use it to grill instead of an outdoor grill.
Step 3: Grill the zucchini
Preheat a grill pan or outdoor grill over medium high heat until hot. Toss zucchini slices with 1 tablespoon olive oil and a pinch of salt and pepper. Lay zucchini on the grill in a single layer and cook 3 to 4 minutes per side until charred in spots and tender but not mushy.
Move grilled zucchini to a cutting board and let it cool for a couple of minutes. Cut large planks into bite size pieces. Add zucchini to the bowl with chickpeas.
Step 4: Soften the onions and prep aromatics
Add sliced red onion to the still warm grill pan for 1 to 2 minutes, just until it softens and picks up a little char. This quick step takes away the harsh bite but keeps some crunch. Add onions, tomatoes, and minced garlic to the bowl with chickpeas and zucchini.
Sprinkle lemon zest over the warm veggies. The heat wakes up the citrus oils and boosts the aroma. Set the bowl aside while you mix the dressing.
Step 5: Mix the lemon chili dressing
In a small bowl or jar, combine remaining 1 tablespoon olive oil, chili oil, lemon juice, vinegar, honey, Dijon, remaining salt, pepper, and a pinch of red pepper flakes if you want extra heat. Whisk or shake until the dressing looks glossy and blended. Taste and adjust salt, acid, or sweetness until it hits that bright, slightly spicy balance you like.
Step 6: Toss the salad
Pour the dressing over the warm zucchini, chickpeas, onions, and tomatoes. Toss gently so you coat everything without breaking up the zucchini. Fold in chopped basil and mint.
Taste again and adjust seasoning with more salt, pepper, or lemon juice. The chickpeas should taste seasoned on their own, and the zucchini should taste smoky and bright. Transfer everything to a wide serving platter.
Step 7: Add burrata and chili oil finish
Tear the burrata into large pieces and nestle them over the top of the salad. Spoon a little extra chili oil over the burrata and a light drizzle over the veggies. Finish with a last sprinkle of fresh herbs and a pinch of flaky salt if you have it.
Serve the Grilled Zucchini Chickpea Salad with Burrata Chili Oil slightly warm or at room temperature. The burrata should feel cool and creamy against the warm, smoky vegetables. Try not to eat all the crispy chickpeas off the top before you bring it to the table.
Variations I've Tried
- Extra protein version: Add grilled chicken strips or grilled shrimp on top for a heartier main dish. Season them with the same smoked paprika and cumin so the flavors match the salad.
- No dairy version: Skip burrata and add avocado slices plus a spoonful of hummus on each plate. The avocado gives creaminess, and the hummus adds that rich, savory note.
- Mediterranean twist: Add sliced cucumbers, olives, and a sprinkle of feta instead of burrata. Use oregano with the basil and mint for more classic Mediterranean flavor.
- Crunchy topping version: Add toasted pine nuts, almonds, or pumpkin seeds for extra crunch. Toss them in the skillet for a couple of minutes after the chickpeas so they pick up the spices.
- Herb swap version: Use dill and parsley instead of basil and mint when zucchini season overlaps with early fall. The salad shifts toward a brighter, almost pickly vibe that pairs well with roasted veggies.
How to Serve Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Serve this Grilled Zucchini Chickpea Salad with Burrata Chili Oil as a main dish with warm pita, crusty bread, or cooked quinoa on the side to catch all the chili lemon juices. Pack leftovers in lunch containers and top with extra greens like arugula or baby spinach for an easy desk lunch. Pair it with sparkling water, iced tea, or a citrusy mocktail to cool down the chili heat. I also love it next to simple grilled chicken or salmon for a quick backyard dinner.
How to store
- Fridge: Store the salad without burrata in an airtight container in the fridge for up to 3 days; keep burrata in its liquid in a separate container and add it right before serving.
- Freezer: Skip freezing this salad; zucchini and tomatoes turn mushy and lose their texture after thawing.
- Make ahead: Grill zucchini and crisp chickpeas up to 1 day ahead, store separately, and keep the dressing in a jar; toss everything with herbs and burrata right before serving.
- Reheating: Eat leftovers cold or at room temperature; if you want it slightly warm, gently warm the chickpeas and zucchini in a skillet over low heat, then add fresh herbs and burrata after you turn off the heat.
Grilled Zucchini Chickpea Salad with Burrata Chili Oil
Ingredients
Instructions
- Slice zucchini into planks or thick rounds so they hold up on the grill. Thinly slice the red onion, halve the tomatoes, and mince the garlic.
- Drain and rinse the chickpeas, then spread them on paper towels and pat very dry.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chickpeas in a single layer, then sprinkle with about half of the salt, pepper, smoked paprika, and cumin.
- Cook for 8 to 10 minutes, shaking the pan often, until chickpeas turn golden and crisp on the edges.
- Transfer chickpeas to a large mixing bowl and let cool slightly. Set the skillet aside if you plan to grill the zucchini in it.
- Preheat a grill pan, outdoor grill, or cast iron skillet over medium-high heat until hot.
- Toss zucchini slices with 1 tablespoon olive oil and a pinch of salt and pepper.
- Lay zucchini on the grill in a single layer and cook 3 to 4 minutes per side, until charred in spots and tender but not mushy.
- Transfer grilled zucchini to a cutting board, let cool for a couple of minutes, then cut large planks into bite-size pieces. Add to the bowl with chickpeas.
- Add sliced red onion to the still-warm grill pan or skillet and cook 1 to 2 minutes, just until slightly softened and lightly charred.
- Add onions, tomatoes, and minced garlic to the bowl with chickpeas and zucchini.
- Sprinkle lemon zest over the warm vegetables and set the bowl aside while you mix the dressing.
- In a small bowl or jar, combine the remaining 1 tablespoon olive oil, chili oil, lemon juice, vinegar, honey, Dijon mustard, remaining salt and pepper, and a pinch of red pepper flakes if you want extra heat.
- Whisk or shake until the dressing looks glossy and well blended, then taste and adjust salt, acid, or sweetness.
- Pour the dressing over the warm zucchini, chickpeas, onions, and tomatoes.
- Toss gently to coat without breaking up the zucchini.
- Fold in the chopped basil and mint or parsley.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed, then transfer to a wide serving platter.
- Tear the burrata into large pieces and nestle them over the top of the salad.
- Spoon a little extra chili oil over the burrata and lightly drizzle some over the vegetables.
- Finish with a final sprinkle of fresh herbs and a pinch of flaky salt if desired.
- Serve slightly warm or at room temperature so the burrata stays cool and creamy against the warm, smoky vegetables.
Notes
Approximate per serving (4 servings): 360–420 calories; fat 24–30 g; saturated fat 8–10 g; carbohydrates 27–32 g; fiber 7–9 g; sugars 7–10 g; protein 13–16 g; sodium 650–850 mg. Values will vary based on brands, exact amounts of oil and burrata, and portion size.
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