Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Some salads are just salads.

And then there are salads that make you stop after the first bite and think, Okay, this is actually something special.

This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is definitely in that second category.

I love making this kind of recipe when the weather is warm and I want something that feels fresh without being boring. The zucchini gets beautifully charred on the grill, the chickpeas become golden and slightly crisp, and then everything gets tossed with lemon, herbs, and a little red wine vinegar.

And just when you think it couldn’t get any better, a ball of creamy burrata goes right on top.

Then comes the chili oil.

That drizzle is what ties everything together. You get smoky zucchini, hearty chickpeas, bright lemon, fresh herbs, rich burrata, and just enough heat to keep every bite interesting. Similar versions of this salad pair grilled zucchini and chickpeas with burrata, herbs, lemon, and chili oil for that same smoky-creamy-spicy contrast.

I can imagine serving this on a sunny weekend afternoon with friends, but honestly, it’s just as good when you’re making dinner for yourself and want something that feels a little fancy without requiring a complicated recipe.

❤️ Why You’ll Love This Salad

• Smoky, charred zucchini adds incredible flavor
• Crispy chickpeas make the salad hearty and satisfying
• Creamy burrata melts into the warm vegetables
• Fresh lemon and herbs keep everything bright
• Chili oil adds a delicious little kick
• Ready in about 30–35 minutes
• Naturally vegetarian
• Beautiful enough for entertaining
• Delicious warm or at room temperature

🛒 Ingredients

For the Salad

• 3 medium zucchini
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup cherry or grape tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 large ball burrata, about 4 ounces
• 2 tablespoons fresh basil, torn
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste

For the Lemon-Herb Dressing

• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely minced
• 2 tablespoons extra-virgin olive oil
• Pinch of salt
• Freshly ground black pepper

For the Chili Oil Finish

• 2 tablespoons chili oil or chili crisp
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, finely grated
• Extra lemon juice, optional

The combination of lemon, red wine vinegar, herbs, olive oil, and chili oil is commonly used to balance the richness of the burrata and the smoky vegetables.

👩‍🍳 How to Make Grilled Zucchini Chickpea Salad

Step 1: Prepare the zucchini

Wash and dry the zucchini thoroughly.

Cut each zucchini lengthwise into planks about 1/2 inch thick.

You can also cut the zucchini into thick rounds if that’s easier. The important thing is to keep the pieces thick enough that they don’t become mushy on the grill.

Place them in a large bowl.

Add 1 tablespoon olive oil, smoked paprika, oregano, salt, and black pepper.

Toss gently until the zucchini is evenly coated.

Try to season the zucchini right before grilling rather than letting it sit for a long time. This helps prevent it from releasing too much moisture.

Step 2: Dry the chickpeas

Drain and rinse the chickpeas.

Spread them on a clean kitchen towel or several layers of paper towel and pat them very dry.

This step is worth the extra minute.

The drier the chickpeas, the better they’ll brown instead of simply steaming.

Toss them with 1 tablespoon olive oil, a pinch of salt, black pepper, and the red pepper flakes.

Step 3: Make the dressing

In a small bowl, whisk together:

• Lemon juice
• Lemon zest
• Red wine vinegar
• Dijon mustard
• Honey
• Garlic
• Olive oil
• Salt
• Black pepper

Taste it.

You want the dressing to be bright, slightly tangy, and balanced. If it tastes too sharp, add another tiny drizzle of olive oil or a touch more honey.

Set aside.

🔥 Grill the Zucchini

Step 4: Heat the grill

Preheat an outdoor grill or grill pan over medium-high heat.

You want it hot enough to give the zucchini those beautiful dark grill marks.

Lightly oil the grill grates if needed.

Step 5: Grill the zucchini

Arrange the zucchini in a single layer.

Cook for about 3–4 minutes per side, depending on thickness.

You’re looking for tender zucchini with visible char marks while still maintaining some bite.

Don’t overcook it.

The zucchini should be soft enough to eat easily but not falling apart.

Transfer it to a plate and let it cool slightly.

🫘 Crisp the Chickpeas

Step 6: Cook the chickpeas

Heat a large skillet over medium heat.

Add the remaining olive oil and chickpeas.

Cook for approximately 8–10 minutes, stirring or shaking the pan every couple of minutes.

The chickpeas should become golden and lightly crisp on the outside.

You don’t need them to become completely crunchy. A little crispness on the outside with a tender center is perfect.

Similar recipes use a skillet to crisp seasoned chickpeas before combining them with grilled zucchini.

Remove from the heat.

🌿 Build the Salad

Step 7: Combine the vegetables

Add the grilled zucchini, warm chickpeas, cherry tomatoes, and red onion to a large bowl or serving platter.

Pour over most of the lemon-herb dressing.

Gently toss everything together.

Be careful with the zucchini. You want the pieces to stay intact rather than turn into a mash.

Step 8: Add the fresh herbs

Scatter the basil, parsley, and mint over the salad.

Give everything another gentle toss.

Taste and adjust the seasoning.

If you want more brightness, add another squeeze of lemon.

🌶️ Make the Chili Oil

Step 9: Mix the drizzle

In a small bowl, combine the chili oil, olive oil, and grated garlic.

Stir well.

If your chili oil is particularly spicy, add another teaspoon of olive oil to mellow it.

If you love heat, add a pinch of red pepper flakes.

🧀 Add the Burrata

Step 10: Assemble

Transfer the salad to a wide serving platter.

Place the burrata in the center.

You can leave it whole for a beautiful presentation or gently tear it into large pieces and scatter it across the salad.

I prefer tearing it open right before serving so that the creamy center spills over the warm zucchini and chickpeas.

Drizzle the chili oil generously over the burrata and around the salad.

Finish with flaky sea salt, freshly cracked black pepper, and a few fresh basil leaves.

Serve immediately or let it sit for a few minutes at room temperature.

✨ My Best Tips for This Salad

Get the grill really hot

A hot grill gives zucchini those beautiful char marks without requiring a long cooking time.

If the grill isn’t hot enough, the zucchini can become soft and watery before it develops any real color.

Don’t slice the zucchini too thin

Thin zucchini cooks extremely quickly.

Thicker planks or rounds hold their shape much better and give you that wonderful contrast between charred edges and tender centers.

Dry the chickpeas

This is one of those tiny details that makes a big difference.

Wet chickpeas steam.

Dry chickpeas brown.

Don’t add the burrata too early

Burrata is the creamy finishing touch.

Add it after the warm vegetables have been arranged on the platter so it stays rich, cool, and creamy.

Start with less chili oil

You can always add more.

If you’re serving guests, especially people with different spice preferences, put extra chili oil on the table so everyone can adjust their own serving.

🥗 Easy Variations

Add Avocado

Add diced avocado just before serving for another creamy element.

Add Crunch

Sprinkle toasted pine nuts, pistachios, almonds, or pumpkin seeds over the top.

Use Yellow Squash

Replace half of the zucchini with yellow summer squash for extra color.

Add Arugula

Place a few handfuls of peppery arugula underneath the grilled zucchini.

Make It More Filling

Add grilled chicken, shrimp, or cooked quinoa if you’d like to turn this into a more substantial meal.

Swap the Cheese

If you can’t find burrata, use fresh mozzarella, ricotta, or feta. Burrata is especially luxurious, but the salad is still delicious with another creamy cheese.

Make It Spicier

Use chili crisp instead of mild chili oil and add extra red pepper flakes.

🍋 What to Serve With It

This salad is hearty enough to serve as a light vegetarian dinner, but it also makes a gorgeous side dish.

Serve it with:

• Grilled chicken
• Grilled salmon
• Garlic shrimp
• Steak
• Roasted chicken
• Crusty bread
• Grilled pita
• Lemon rice
• Couscous
• Mediterranean potatoes

For a summer dinner, I’d put this in the center of the table with some grilled chicken and warm bread.

Everyone can help themselves.

🧊 Can You Make This Salad Ahead?

Yes, but I recommend keeping the components separate.

You can prepare the dressing, cook the chickpeas, and grill the zucchini several hours ahead.

Store them separately in the refrigerator.

When you’re ready to serve, let the zucchini come closer to room temperature, then assemble everything with the fresh herbs, tomatoes, burrata, and chili oil.

For the best texture, add the burrata and chili oil right before serving.

🥡 How to Store Leftovers

Store leftover zucchini and chickpeas in an airtight container in the refrigerator for up to 3 days.

If possible, keep the burrata separate.

Store the dressing and chili oil separately as well.

When you’re ready to eat, gently warm the zucchini and chickpeas in a skillet or allow them to come to room temperature.

Then add fresh burrata, herbs, and a little extra lemon juice.

❄️ Can You Freeze It?

I wouldn’t recommend freezing this salad.

Zucchini becomes watery after freezing and thawing, while burrata loses its lovely creamy texture.

It’s much better made fresh or prepared a day or two ahead.

❓ Frequently Asked Questions

Can I make this without a grill?

Absolutely.

Use a grill pan or cast-iron skillet over medium-high heat.

You can also roast the zucchini in the oven if needed, although you won’t get quite the same smoky char.

Can I use canned chickpeas?

Yes. Canned chickpeas make this recipe especially convenient.

Just drain, rinse, and dry them very well before cooking.

How do I make the chickpeas extra crispy?

Dry them extremely well before cooking and avoid overcrowding the skillet.

For an oven method, spread them on a baking sheet and roast at 425°F (220°C) for about 18–22 minutes, shaking the pan halfway through.

Can I use zucchini rounds instead of planks?

Definitely.

Cut them into thick rounds, about 1/2 inch thick, and grill them the same way.

Is this salad served hot or cold?

It’s best slightly warm or at room temperature.

The warm grilled zucchini and chickpeas make the burrata wonderfully creamy, while the fresh herbs and lemon keep the dish refreshing. Similar recipes recommend serving it warm or at room temperature.

Can I use feta instead of burrata?

Yes.

Feta will give you a saltier, tangier result rather than the soft creaminess of burrata.

How spicy is the salad?

That depends entirely on your chili oil.

Start with 1 tablespoon and add more until you reach the heat level you like.

Is this salad vegetarian?

Yes, as written it is vegetarian.

If you’re serving someone who follows a specific diet, check the ingredients in your chili oil and other packaged products.

📝 Recipe at a Glance

Recipe: Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Servings: 4
Course: Salad / Light Dinner
Cuisine: Mediterranean-inspired

Ingredients

• 3 medium zucchini
• 1 (15-ounce) can chickpeas
• 1 cup cherry tomatoes
• 1/2 small red onion
• 1 ball burrata
• 2 tbsp basil
• 2 tbsp parsley
• 2 tbsp mint
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• Salt and pepper

Dressing

• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove
• 2 tbsp olive oil
• Salt and pepper

Chili Oil

• 2 tbsp chili oil
• 1 tbsp olive oil
• 1 garlic clove

Instructions

1. Slice zucchini into thick planks or rounds.
2. Season with olive oil, smoked paprika, oregano, salt, and pepper.
3. Drain and thoroughly dry the chickpeas.
4. Season chickpeas with olive oil, salt, pepper, and red pepper flakes.
5. Whisk together the lemon-herb dressing.
6. Grill zucchini over medium-high heat for 3–4 minutes per side.
7. Cook chickpeas in a skillet for 8–10 minutes until golden.
8. Combine zucchini, chickpeas, tomatoes, and red onion.
9. Toss gently with the dressing.
10. Add basil, parsley, and mint.
11. Mix chili oil with olive oil and garlic.
12. Arrange salad on a platter.
13. Add burrata.
14. Drizzle generously with chili oil.
15. Finish with flaky salt, black pepper, and fresh herbs.
16. Serve warm or at room temperature.

❤️ Final Thoughts

This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is proof that a salad doesn’t have to be boring—or feel like something you’re eating simply because you should.

You’ve got smoky zucchini, golden chickpeas, juicy tomatoes, fresh herbs, bright lemon, and that ridiculously creamy burrata.

Then the chili oil comes in with just enough heat to wake everything up.

It’s colorful, satisfying, easy to make, and honestly beautiful enough to put right in the middle of the dinner table.

And when that burrata breaks open and starts mixing with the warm grilled zucchini and spicy oil?

That’s the bite you’ll remember.