Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
This salad is a perfect summer dish—smoky grilled zucchini layered with creamy burrata, tender chickpeas, and a bold chili oil drizzle. It’s rich, zesty, and packed with texture, ideal for a light main course, shareable starter, or part of a Mediterranean spread.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 as a side / 2 as a main
Ingredients:
For the Salad:
2 medium zucchinis, sliced lengthwise into 1/4″ planks
1 can (15 oz) chickpeas, drained and rinsed
1 ball burrata
2 tbsp fresh herbs (parsley, mint, or basil), roughly chopped
1 tbsp lemon juice or white wine vinegar
1 tbsp olive oil (for chickpeas)
Salt and pepper to taste
For Grilling:
1–2 tbsp olive oil
Salt and pepper
For the Chili Oil:
1/4 cup olive oil
1 tsp red pepper flakes
1 garlic clove, sliced
1/2 tsp smoked paprika (optional, for depth)
Pinch of salt
Instructions:
Step 1: Prepare Chili Oil
1. In a small saucepan, heat olive oil over medium-low heat.
2. Add garlic slices and red pepper flakes. Let sizzle gently for 2–3 minutes until garlic is golden and fragrant (don’t burn it).
3. Stir in smoked paprika and a pinch of salt. Remove from heat and let cool. Set aside.
Step 2: Grill Zucchini
1. Brush zucchini slices with olive oil and season with salt and pepper.
2. Grill on a hot grill or grill pan for 2–3 minutes per side until tender and grill-marked.
3. Remove and let cool slightly.
Step 3: Season Chickpeas
1. In a bowl, toss drained chickpeas with olive oil, lemon juice or vinegar, salt, pepper, and half the chopped herbs.
Step 4: Assemble the Salad
1. On a large platter, lay out grilled zucchini slices.
2. Spoon chickpeas over the zucchini.
3. Tear burrata and gently place it on top.
4. Drizzle chili oil over everything.
5. Finish with remaining fresh herbs and a few cracks of black pepper.
Notes & Tips:
Zucchini Too Wet? Salt slices before grilling and pat dry to reduce moisture.
Burrata Substitution: Use fresh mozzarella or a dollop of ricotta for a lighter option.
Make It a Meal: Add grilled chicken, shrimp, or toasted pita on the side.
Chili Oil Hack: Use store-bought chili crisp or harissa oil for a shortcut.
Frequently Asked Questions
Q: Can I make this salad ahead?
A: Yes, grill the zucchini and prep chickpeas ahead. Add burrata and chili oil just before serving for the best texture.
Q: Can I make this vegan?
A: Omit burrata and replace with avocado or a plant-based cheese alternative. It’s still delicious!
Q: What to serve with it?
A: Grilled bread, hummus, or a chilled white wine like Sauvignon Blanc or a dry rose.
Nutritional Information
Calories ~340 kcal
Protein 12 g
Carbohydrates 22 g
Fat 22 g
Saturated Fat 5 g
Fiber 6 g
Sugar 4 g
Sodium ~350 mg