Name: Grilled Zucchini Chickpea Salad with Burrata and Chili Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium zucchinis, sliced into ¼-inch rounds; 1 can (15 oz) chickpeas, drained and rinsed; 2 tbsp olive oil (divided); Salt and freshly ground black pepper, to taste; ½ tsp smoked paprika; 1 ball fresh burrata cheese; 2 cups arugula or mixed greens; 1 tbsp lemon juice; 2 tsp chili oil (or more to taste); Fresh basil or mint, for garnish

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There’s something wildly addictive about grilled zucchini—smoky, soft, and just a little charred at the edges. Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is one of those dishes you didn’t know you needed until it lands on your plate. Creamy burrata, crispy chickpeas, and a spicy chili oil drizzle? It’s not just a salad—it’s a whole summer mood.

This one is warm-meets-cool, soft-meets-crunch, and bold-meets-fresh. The kind of plate that feels like a late-August sunset. Comforting, a little indulgent, and totally nourishing. I still remember the first time I threw it together from leftover zucchini and a random can of chickpeas—it wasn’t even meant to be a “recipe.” But here we are.

If you love a good farmer’s market haul or need a way to dress up your midweek dinner, this salad might just become your next obsession. Let’s get into it.

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The magic behind grilled zucchini chickpea salad

Why grilled zucchini and chickpeas just work

Grilled zucchini has this natural way of caramelizing slightly, holding onto just enough bite without turning to mush. When you add chickpeas into the mix—either roasted until crunchy or left soft and earthy—you get two textures that play off each other beautifully.

The chickpeas soak up flavors fast. Tossed in smoked paprika, olive oil, and a little salt, they go from basic to borderline addictive. You can roast them for 20–25 minutes or just warm them through. Either way, they bring protein, fiber, and a warm heartiness that makes this feel more like a full meal than a side dish.

Honestly, if you’re already grilling, why not toss on the zucchini slices? Takes barely a few minutes, and it’s so worth it.

The creamy burrata and spicy chili oil finish

Here’s the thing: the salad’s already pretty satisfying with just zucchini, greens, and chickpeas—but the burrata and chili oil? They take it to another level.

Burrata is like mozzarella’s cool cousin. Soft on the outside, creamy and rich inside. When you tear it over warm veggies, it melts slightly and coats everything like a whisper of luxury. Add a drizzle of chili oil, and suddenly, you’ve got layers—heat, cream, brightness, smoke.

Not into spicy? Swap chili oil for herby olive oil. But if you can take the heat, it’s so, so worth it.

Taste, texture, and nutrition: What makes this salad unforgettable

A flavor combo that hits every note

Let’s talk taste. This salad walks a perfect line—grilled zucchini brings smoky sweetness, chickpeas add a nutty depth, burrata gives creaminess, and chili oil delivers a punch. All of that sits on a bed of arugula or mixed greens that keeps things crisp and refreshing.

There’s also lemon juice in the final drizzle—just enough to brighten the richness. And don’t skip the fresh herbs. Whether you go for basil or mint (or both), they wake everything up.

It’s savory, creamy, spicy, fresh, and a little tangy all at once. Like I said—whole summer mood.

Why it’s secretly a powerhouse meal

Beyond taste, this bowl brings some serious benefits. You’ve got:

Plant-based protein from chickpeas
Heart-healthy fats from olive oil and burrata
Fiber and antioxidants from greens and zucchini
Anti-inflammatory heat from chili oil

It’s naturally vegetarian, gluten-free, and super customizable. You can even turn it into a wrap or grain bowl if that’s more your vibe.

And if you’re counting nutrients? Here’s a quick peek per serving (recipe serves 2):

Nutrient	Amount
Calories	450
Protein	17g
Fat	28g
Carbohydrates	32g
Fiber	7g

So yes—it’s gorgeous and good for you. Win-win.

Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Ingredient details, swaps, and flavor boosters

What you’ll need (and what you can add)

Let’s start with the base:

Ingredient	Quantity
Zucchini	2 medium, sliced
Chickpeas	1 can (15 oz)
Olive oil	2 tbsp
Salt & black pepper	To taste
Smoked paprika	½ tsp
Burrata cheese	1 ball
Arugula or mixed greens	2 cups
Lemon juice	1 tbsp
Chili oil	2 tsp (or to taste)
Fresh basil or mint	For garnish

Want to jazz it up a little?

Add grilled corn for sweetness
Throw in cherry tomatoes or roasted red peppers
Swap arugula for spinach or baby kale
Use mozzarella or whipped feta if you can’t find burrata

Honestly, this is the kind of recipe that loves your leftovers.

Substitutions for any pantry or diet

If you’re dairy-free:

Use a vegan cheese alternative or skip cheese entirely and load up on hummus.

If you don’t have chickpeas:

White beans, lentils, or even edamame could work.

No chili oil?

Infuse olive oil with crushed red pepper flakes, garlic, and a little smoked paprika.

If you need more meal ideas like this, try the Grilled Greek Chicken Bowl. It’s packed with grilled veggies and Mediterranean flavor, just like this one.

How to make it, serve it, and love every bite

From grill to table in 25 minutes

This salad is weeknight-easy, but fancy enough to serve for brunch or date night.

1. Grill the zucchini:
Preheat your grill or grill pan to medium-high. Toss zucchini slices with olive oil, salt, and pepper. Grill for 2–3 minutes per side until tender with grill marks.

2. Roast the chickpeas (optional):
Toss drained chickpeas with olive oil, smoked paprika, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until crispy.

3. Assemble the salad:
Layer arugula, grilled zucchini, and chickpeas on a platter or bowl. Tear the burrata and scatter over the top.

4. Finish it off:
Drizzle with lemon juice and chili oil. Garnish with herbs. Serve warm or at room temp.

What to serve with this salad

This dish shines on its own, but if you want to pair it up:

Warm crusty bread or pita
A lemony orzo side like this Balsamic Glazed Chicken Orzo with Feta
Grilled chicken for extra protein
A citrusy sparkling water or mint lemonade to balance the heat

Or serve it as a starter before this Spinach, Mushroom, and Ricotta Stuffed Zucchini for the ultimate zucchini-lover’s menu.

Tips, storage, and extra info

Tips to nail this every time

Slice zucchini evenly so it cooks uniformly
Use fresh burrata and serve immediately—it’s best when it melts slightly
Let the chickpeas cool slightly after roasting so they stay crisp
Don’t overdress—chili oil and lemon go a long way

How to store and reheat

If you have leftovers (lucky you):

Store in an airtight container for up to 2 days
Keep burrata separate until ready to serve
Reheat zucchini and chickpeas gently in a pan or oven to avoid sogginess

This salad doesn’t freeze well, but honestly—it probably won’t last that long.

FAQ: Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Can I make this ahead of time?
Yes—grill the zucchini and roast chickpeas in advance. Assemble right before serving for best texture.

Is it spicy?
The chili oil adds mild to moderate heat. You control the drizzle, so adjust to taste.

Can I turn this into a wrap or bowl?
Absolutely. Add a grain like quinoa or farro, or tuck into a wrap with hummus.

Can I use canned roasted chickpeas instead?
Totally. Just warm them slightly or toss in the seasoning blend for extra punch.

Conclusion: Salad that doesn’t feel like “just salad”

This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil checks all the boxes. Quick. Balanced. Full of flavor and texture. Whether you’re grilling for a crowd or meal-prepping for the week, it brings sunshine to your plate every time.

And the best part? It’s endlessly adaptable. Swap in what you have, skip what you don’t. Just promise me you won’t skimp on the burrata—it’s the dreamiest part.

If you loved this, don’t miss:

Try it out, tag me on Pinterest, and leave a review—I’d love to see your twist on it.

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