Grilled Zucchini Chickpea Salad with Burrata Chili Oil

Grilled Zucchini Chickpea Salad with Burrata Chili Oil kicks off any meal with a fresh punch and a little bit of spice. If you’re looking for something that’s light but still packs a flavorful wallop, this salad might just become your new favorite. It’s one of those dishes that feels fancy enough for guests but is easy enough for a weeknight dinner.

Why You Should Try Grilled Zucchini Chickpea Salad with Burrata Chili Oil

This salad nails that balance between smoky, creamy, and spicy. Grilling zucchini adds a subtle char that brings out its natural sweetness. Chickpeas give it a hearty texture and protein boost, which means you won’t leave the table hungry. Then there’s the burrata, which melts in your mouth and cools down the heat from the chili oil. Have you ever had a salad that feels like a full meal? This one does the trick.

Variations I’ve Tried And Liked

I love experimenting with this salad, and I’m guessing you might too. Here are a few tweaks I’ve made that worked out well:

• Swapping chickpeas for white beans when I want a creamier texture.
• Adding fresh mint or basil for a refreshing herbal note.
• Tossing in some toasted pine nuts for crunch.
• Using smoked paprika in the chili oil for a deeper smoky flavor.
• Grilling some red onions alongside zucchini for added sweetness.

Ever tried adding fruit to a savory salad? A handful of pomegranate seeds adds a surprising pop of tartness that’s worth testing.

Adaly Kandice

Grilled Zucchini Chickpea Salad with Burrata Chili Oil

A delicious and hearty salad combining smoky grilled zucchini, protein-rich chickpeas, creamy burrata, and a spicy chili oil drizzle.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 320

Ingredients

  

• 2 medium zucchini, sliced lengthwise
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz burrata cheese
• 2 tablespoons olive oil
• 1 teaspoon chili flakes
• 1 tablespoon lemon juice
• to taste salt and pepper
• 1/4 cup fresh basil leaves

Instructions

 

1. Preheat grill to medium-high heat.
2. Brush zucchini slices with olive oil, season with salt and pepper.
3. Grill zucchini slices until tender and charred, about 3-4 minutes per side.
4. In a bowl, toss chickpeas with lemon juice, chili flakes, and a pinch of salt.
5. Arrange grilled zucchini on a serving platter, top with chickpeas and torn burrata.
6. Drizzle with chili oil (olive oil infused with chili flakes), garnish with fresh basil.
7. Serve immediately.

Notes

For a milder chili oil, infuse olive oil with chili flakes over low heat and strain before use. Burrata can be substituted with fresh mozzarella if unavailable.

Serving Ideas for Grilled Zucchini Chickpea Salad

This salad stands well on its own for a light lunch or dinner. But if you want to round out the meal:

• Serve alongside crusty bread or garlic toast to soak up the chili oil.
• Pair with grilled chicken or fish for added protein.
• Add a scoop of cooked quinoa or couscous if you want a more filling dish.
• Complement with a chilled glass of white wine or sparkling water with lemon.

Ever tried it cold the next day? It’s still good, but I prefer it fresh and warm.

Pro Tips for Grilled Zucchini Chickpea Salad

Here are a few tricks I’ve picked up:

• Don’t skip the grilling; it transforms zucchini from bland to smoky and delicious.
• Use fresh burrata if you can find it. It makes a huge difference compared to regular mozzarella.
• Adjust chili oil heat based on your spice tolerance. I like it fiery, but you can dial it back.
• Let the chili oil sit for at least 10 minutes before using to let the garlic and chili flavors infuse properly.
• If you want to save time, grill zucchini ahead and reheat briefly before serving.

Leftovers

If you have leftovers, store the salad components separately:

• Keep grilled zucchini and chickpeas in an airtight container in the fridge for up to 3 days.
• Burrata is best fresh, so add it only when you’re ready to eat.
• Store chili oil dressing in a small jar or container and drizzle fresh before serving again.

Mix everything together just before eating to keep textures and flavors vibrant.

Common Mistakes to Avoid

A couple of things can trip you up:

• Overcooking zucchini until mushy. Keep it firm with grill marks.
• Using too much chili oil at once. It’s easier to add more later than to fix a salad that’s too spicy.
• Skipping the lemon juice. It brightens the whole dish and balances richness.
• Forgetting to season chickpeas. They soak up flavor and need a good salt hit.

Nutrition Facts

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 14 g
• Fat: 18 g
• Fiber: 8 g
• Sugar: 5 g

This salad delivers a nice mix of protein and fiber with a moderate fat content from olive oil and burrata. It’s satisfying without feeling heavy. Who knew healthy could taste this good?