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Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Grilled zucchini chickpea salad with burrata features charred zucchini planks, crispy golden chickpeas, and a torn burrata center that pools into the chili oil. Finish with a vivid red chili oil drizzle, bright lemon zest, and fresh basil for a Mediterranean summer salad with bold flavor and creamy texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 medium zucchini Slice lengthwise into planks; grill until charred and cut into pieces.
chickpeas
  • 15 oz can (15 oz) chickpeas Drained, dried, and pan-fried until crispy and golden.
olive oil
  • 2 tbsp olive oil Use 1 tbsp for pan-frying chickpeas and brush zucchini before grilling; remainder is part of the chili oil.
burrata cheese
  • 2 balls (4 oz each) burrata cheese Tear and place in the center of the salad so the cream pools.
salt
  • 0.25 tsp salt Season chickpeas and zucchini; also add a pinch to chili oil.
black pepper
  • 0.25 tsp pepper Season zucchini and chickpeas to taste.
chili oil
  • 0.333 cup olive oil For the chili oil base.
  • 1 tbsp red pepper flakes Stir in after the garlic softens; steep for heat.
  • 2 garlic Minced; heat with olive oil until soft.
  • 0.5 tsp smoked paprika Stir in with the seasonings for smoky heat.
  • 0.125 tsp salt A pinch for the chili oil.
fresh basil
  • 1 fresh basil Garnish.
lemon zest
  • 1 lemon zest Garnish for brightness.
crusty bread
  • 1 crusty bread Serve alongside.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the chili oil
  1. Heat 1/3 cup olive oil with the minced garlic in a small saucepan over medium heat for 2 minutes, until the garlic softens and smells mellow. Remove from heat, then stir in red pepper flakes, smoked paprika, and salt, and let it steep while you cook the rest.
Cook the chickpeas and grill the zucchini
  1. Pan-fry the drained, dried chickpeas in 1 tablespoon olive oil over high heat for 6–8 minutes, stirring occasionally, until crispy and golden. Season with salt and pepper to taste, then set aside.
  2. Brush the zucchini planks with olive oil and season with salt and pepper. Grill on medium-high heat for 3–4 minutes per side until charred, then cut into pieces.
Assemble
  1. Arrange the grilled zucchini on a serving platter in an even layer so it forms the base of the salad.
  2. Tear the burrata and place it in the center, then scatter the crispy chickpeas around it to create contrast.
  3. Drizzle chili oil generously over everything, letting it run into the torn burrata. Finish with fresh basil and lemon zest for a bright, vivid top layer.

Notes

Pro tip: dry the chickpeas well before pan-frying so they crisp instead of steam. Store leftovers covered in the refrigerator up to 2 days; assemble and drizzle chili oil just before serving for best texture. Freezing is not recommended due to burrata texture. For a dairy-light option, swap burrata for firm marinated tofu or creamy labneh-style alternative and use the same chili oil and garnish.