Mediterranean Grilled Zucchini Chickpea Salad with Burrata & Chili Oil
This Mediterranean Grilled Zucchini Chickpea Salad is a refreshing yet indulgent salad layered with smoky grilled zucchini, hearty chickpeas, creamy burrata, and a drizzle of spicy chili oil. The combination of warm and cool elements, creamy and crunchy textures, and a hint of spice makes it a standout side or light main course. It’s a perfect summer salad that pairs beautifully with grilled meats, seafood, or crusty bread.
Serve it warm or at room temperature for a relaxed, Mediterranean-inspired meal.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
For the Salad:
2 medium zucchinis, sliced into long ribbons or rounds
1 (400g) can chickpeas, drained and rinsed
1 ball burrata cheese (about 100–150g)
2 tbsp olive oil (for grilling)
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped
1 tbsp fresh mint leaves, chopped
Zest of 1 lemon
Juice of ½ lemon
For the Chili Oil:
3 tbsp olive oil
1 tsp red pepper flakes (adjust to taste)
1 small garlic clove, thinly sliced
Pinch of smoked paprika (optional for extra depth)
Pinch of salt
Instructions
Make the Chili Oil:
In a small pan, heat 3 tbsp olive oil over low heat.
Add the garlic slices and red pepper flakes. Cook gently for 2–3 minutes until fragrant (don’t let the garlic burn).
Stir in a pinch of smoked paprika (optional) and salt.
Remove from heat and let the oil cool slightly.
Grill the Zucchini:
Heat a grill pan or outdoor grill over medium-high heat.
Brush the zucchini slices with olive oil and season with salt and pepper.
Grill for 2–3 minutes per side, until tender with grill marks. Remove and set aside.
Assemble the Salad:
On a large serving platter, spread out the grilled zucchini and chickpeas.
Sprinkle with lemon zest, lemon juice, parsley, and mint.
Tear the burrata over the top.
Drizzle & Serve:
Spoon the chili oil (including the garlic slices) over the salad.
Serve immediately, either warm or at room temperature.
Serving Suggestions
Serve with grilled chicken, lamb, or shrimp skewers.
Pair with pita bread or focaccia to soak up the chili oil and burrata cream.
Enjoy as a light vegetarian main dish or part of a Mediterranean mezze spread.
Tips
Use Fresh, Firm Zucchini
Choose small to medium zucchinis—they have fewer seeds and grill better without becoming soggy.
Get a Good Grill Mark
Make sure your grill pan or outdoor grill is preheated and hot before adding the zucchini. This gives you beautiful grill marks and prevents sticking.
Drain Chickpeas Well
Pat the chickpeas dry before adding them to the salad to avoid excess moisture, especially if you’re serving it warm.
Don’t Overcook the Garlic in Chili Oil
Cook the garlic gently to prevent bitterness. If it turns dark brown, it’s overcooked—light golden is ideal.
Use High-Quality Burrata
Since burrata is the centerpiece, use the freshest burrata you can find. Tear it open just before serving to reveal the creamy center.
Variations
Make It Vegan
Replace burrata with a drizzle of tahini lemon dressing or use vegan mozzarella or cashew cheese.
Add Extra Veggies
Include grilled eggplant, bell peppers, or cherry tomatoes for more color and variety.
Switch Up the Greens
Toss in arugula or baby spinach for added freshness.
Try Different Legumes
Substitute chickpeas with white beans, lentils, or butter beans for a twist.
Use Pesto Instead of Chili Oil
For a non-spicy version, drizzle with basil pesto or mint yogurt sauce.
Q&A
Q: Can I make this salad ahead of time?
A: You can grill the zucchini and make the chili oil in advance. Assemble the salad just before serving to keep the burrata fresh and creamy.
Q: Can I use other cheeses?
A: Yes! Try fresh mozzarella, goat cheese, or feta if burrata isn’t available.
Q: How spicy is the chili oil?
A: The heat level is adjustable. Start with ½ teaspoon red pepper flakes for mild heat, and add more if you prefer it spicier.
Q: Can I serve this as a main dish?
A: Yes! With the chickpeas for protein and burrata for creaminess, it works as a light vegetarian main course. Pair it with pita bread or couscous for a fuller meal.
Q: Is this dish gluten-free?
A: Yes, it’s naturally gluten-free as long as you serve it without bread or with gluten-free flatbread.
Nutrition Facts (Per Serving – Based on 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12g |
| Fat | 20g |
| Carbohydrates | 18g |
| Fiber | 5g |
| Sugar | 3g |
| Sodium | 360mg |
| Calcium | 150mg |
| Iron | 2.1mg |
Note: Nutrition may vary based on burrata size, chickpea brand, and oil quantities used.
Conclusion
The Mediterranean Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is a celebration of fresh summer flavors with a spicy twist. The combination of smoky zucchini, creamy burrata, and crispy chickpeas drizzled in aromatic chili oil creates a dish that’s both satisfying and light. Whether you serve it as a side, appetizer, or a stand-alone vegetarian meal, it’s guaranteed to impress with its bold textures and flavors.