Grilled zucchini chickpea salad with burrata and chili oil is a vibrant, flavor-packed dish that brings together smoky vegetables, creamy cheese, and a punchy homemade chili oil. It’s an elevated yet approachable salad that works as a light meal or a standout side. Grilled zucchini provides a tender and slightly charred base, chickpeas add hearty substance, while the burrata melts into each bite for a rich, indulgent texture. The lemony dressing brightens the dish, and the chili oil adds just the right amount of heat for a balanced finish. It’s fresh, rustic, and absolutely delicious.

Why You’ll Love This Recipe

This salad hits every note—creamy, spicy, tangy, and savory—with a mix of textures that make each bite interesting. It’s quick to assemble, requires minimal cooking, and showcases seasonal ingredients in a way that feels gourmet without the fuss. Whether you’re hosting a summer gathering or just want a satisfying weeknight salad, this recipe delivers in both flavor and presentation. It can be served warm or at room temperature and is flexible enough to adapt to what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chili Oil:
3 tablespoons olive oil – use a good-quality extra virgin olive oil for the best flavor
1 teaspoon red pepper flakes – adjust to taste depending on how spicy you like it
1 clove garlic, finely minced – adds aromatic depth to the oil
Pinch of salt – just enough to enhance the flavor of the oil

For the Salad:
2 tablespoons olive oil – for brushing the zucchini and dressing the chickpeas
Salt and black pepper – to season both the zucchini and chickpeas
1/4 cup fresh parsley or basil, chopped – for a pop of herbaceous freshness
2 medium zucchinis – sliced lengthwise into 1/4-inch strips for even grilling
1 can (15 ounces) chickpeas – drained and rinsed; these add heartiness to the salad
2 balls burrata cheese (approximately 8 ounces total) – torn into large chunks; creamy and rich
Optional: toasted pine nuts or almonds – for added crunch and nutty flavor

For the Dressing:
2 tablespoons olive oil – base for the light, zesty dressing
1 tablespoon lemon juice – for brightness and acidity
1 teaspoon honey or maple syrup – a touch of sweetness to balance the acidity
Salt and black pepper – to taste, enhancing the dressing’s flavor

Directions

1. Make the Chili Oil:
In a small pan, gently heat 3 tablespoons of olive oil over low heat. Add the minced garlic and red pepper flakes. Cook for about 1 to 2 minutes until the garlic becomes fragrant, being careful not to let it brown or burn. Remove from heat and add a pinch of salt. Set aside to allow the flavors to infuse while you prepare the rest of the salad.

2. Grill the Zucchini:
Preheat your grill or grill pan over medium-high heat. Brush both sides of the zucchini slices with olive oil and season generously with salt and black pepper. Place the slices on the grill and cook for about 2 to 3 minutes per side, or until grill marks appear and the zucchini is tender but not mushy. Remove from the grill and set aside.

3. Prepare the Chickpeas:
In a medium bowl, toss the drained and rinsed chickpeas with a bit of olive oil, salt, and black pepper. For a warm and slightly crispy texture, spread them out on a baking sheet and roast at 400°F (200°C) for about 10 minutes. This step is optional, but it adds a nice texture contrast.

4. Make the Dressing:
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of honey or maple syrup. Season with salt and black pepper to taste. Set aside.

5. Assemble the Salad:
On a large serving platter or shallow bowl, begin layering the salad: start with the grilled zucchini slices, followed by the chickpeas. Gently tear the burrata and place chunks evenly over the top. Drizzle with the lemon dressing, followed by the chili oil (stir it first to redistribute the spices). Sprinkle with chopped herbs and, if using, toasted pine nuts or almonds for added texture.

6. Serve:
Serve immediately while the zucchini is still slightly warm and the burrata is creamy. This salad is perfect on its own or alongside grilled proteins or crusty bread.

Servings and timing

Servings: 4 as a side dish or 2 as a light main
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add grilled protein: Grilled chicken, shrimp, or steak would make this salad a full meal.

• Make it vegan: Swap the burrata with a vegan cheese alternative or a dollop of plant-based yogurt or cashew cream.

• Switch up the vegetables: Try grilled eggplant, bell peppers, or even roasted sweet potatoes in place of zucchini.

• Add grains: Serve over cooked quinoa, farro, or couscous for extra fiber and volume.

• Use different herbs: Fresh mint, dill, or cilantro can add unique flavor profiles.

• Add more crunch: Use croutons, seeds, or crispy shallots in place of nuts for added texture.

Storage/Reheating

This salad is best enjoyed fresh, especially with the burrata at its creamiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the burrata separately and add just before serving. Reheating is not recommended, as it can affect the texture of the zucchini and burrata. If you’ve roasted the chickpeas, consider reheating them briefly in the oven to restore some crispness before reassembling.

FAQs

How spicy is the chili oil?

The chili oil has a gentle heat, but you can easily adjust it by increasing or decreasing the red pepper flakes.

Can I use mozzarella instead of burrata?

Yes, fresh mozzarella can be used if burrata isn’t available, though it won’t be as creamy.

Is it necessary to roast the chickpeas?

No, roasting is optional. It adds a crispy texture, but the salad is still delicious with unroasted chickpeas.

Can I prepare the salad in advance?

You can prep all the components ahead of time and assemble right before serving. Keep the burrata and dressing separate until the last moment.

What kind of grill should I use?

A stovetop grill pan or outdoor grill both work well. Just make sure it’s preheated and lightly oiled.

Can I make this gluten-free?

Yes, this salad is naturally gluten-free. Just double-check any store-bought ingredients like nuts or dressings for additives.

How should I store leftovers?

Keep any leftovers in the fridge in a sealed container. For best results, store burrata separately and add when ready to eat.

Can I use canned zucchini?

Fresh zucchini is highly recommended for grilling. Canned zucchini won’t provide the same texture or flavor.

How do I toast nuts for the salad?

Add pine nuts or almonds to a dry skillet over medium heat and stir frequently until golden and fragrant, about 3–5 minutes.

What’s the best way to serve this salad?

Serve warm or at room temperature, ideally just after assembling, to enjoy the creamy burrata and balanced flavors.

Conclusion

This grilled zucchini chickpea salad with burrata and chili oil is a beautiful blend of textures and flavors—smoky, creamy, spicy, and refreshing. It’s easy to put together, visually stunning, and perfect for any occasion from casual meals to dinner parties. Whether you’re serving it as a side or the main event, this salad is sure to leave a lasting impression.

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