Grilled Zucchini Chickpea Salad with Burrata and Chili Oil – A bold, summer-ready salad packed with flavor, heat, and creamy goodness

Grilled Zucchini Chickpea Salad with Burrata and Chili Oil perfectly captures the essence of summer on a plate. Maybe it’s the smoky grilled zucchini that tastes like sunshine. Or the way creamy burrata melts into each bite, like it was made for it. Or maybe it’s the slow burn of the chili oil drizzle that wakes your taste buds right up.

Whatever it is, this salad is everything I want in a warm-weather dish: it’s bold, fresh, creamy, spicy—and honestly? It’s kind of a showoff.

You’ll love how easy it is to make, how ridiculously flavorful it is, and how it makes even a regular Tuesday lunch feel a little fancy. Let’s dive in. You’re gonna want this one on repeat.

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Why You’ll Love This Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

A Whole Mood in a Bowl

This isn’t your average pile-of-greens situation. This bold, satisfying salad delivers a mix of textures, a touch of heat, and creamy bites that make it feel more like a main dish than a simple side.

The grilled zucchini is slightly charred, soft inside, and carries that just-grilled aroma. The chickpeas? Nutty and grounding. Burrata does its dreamy, creamy thing. And chili oil? That’s where the magic happens—cutting through the richness, bringing fire and flavor in equal measure.

A Salad That Eats Like a Meal

Honestly, it’s the kind of salad you make when you don’t want a salad. It has crunch, protein, and fat—all the things that leave you full and happy.

Even better? It plays well with others. Serve it next to this Healthy Chicken and Green Bean Stir-Fry for a balanced weeknight meal, or pair with crusty sourdough for lunch that doesn’t skimp.

Ingredients Breakdown

Here’s everything you’ll need to make this beauty:

Ingredient	Quantity	Notes
Zucchini	2 medium	Sliced into ¼-inch rounds
Chickpeas	1 can (15 oz)	Drained & rinsed
Olive Oil	2 tbsp	Divided
Salt & Black Pepper	To taste	Essential for seasoning
Smoked Paprika	½ tsp	Adds warmth to chickpeas
Burrata Cheese	1 ball	Fresh, creamy centerpiece
Arugula or Mixed Greens	2 cups	Peppery greens work best
Lemon Juice	1 tbsp	For brightness
Chili Oil	2 tsp	Adjust based on heat preference
Fresh Basil or Mint	To garnish	Optional but recommended

You’ll also need a grill or grill pan for the zucchini—and an oven if you’re roasting the chickpeas (totally optional, but highly encouraged).

Ingredient Swaps and Add-Ins

This salad’s got range.

• No burrata? Swap in torn fresh mozzarella or a spoonful of ricotta.
• Going dairy-free? Use a dollop of creamy hummus or a plant-based cheese alternative.
• No arugula? Baby spinach, kale, or even shredded romaine all work.
• Want more crunch? Toss in toasted pine nuts, crushed pistachios, or crispy shallots.
• Make it a meal? Top with grilled chicken, salmon, or a scoop of couscous (this Greek Lemon Couscous with Feta & Olives would be dreamy next to it).

How to Make Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Step 1: Grill the Zucchini

This is where the smoky flavor comes from. Lightly coat the zucchini slices with 1 tablespoon of olive oil, then season with salt and pepper to taste. Cook on medium-high heat for 2–3 minutes on each side until tender and grill marks appear.

I like using a grill pan indoors—it gets hot fast and those char lines? Gorgeous. Don’t overcook them; you want tender, not soggy.

Step 2: Roast the Chickpeas (Optional)

This step is a game-changer, but not essential.

Toss rinsed chickpeas with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Roast at 400°F for 20–25 minutes until golden and crisp.

Tip: Let them cool slightly so they stay crisp when tossed into the salad.

Step 3: Assemble the Salad

Arrange 2 cups of arugula or your preferred greens evenly in a large bowl or serving platter. Top with grilled zucchini slices and chickpeas.

Here comes the best part: gently pull apart the burrata and spread it over the dish.Let those creamy insides spill out like a soft cheese lava flow.

Finish with lemon juice, a drizzle of chili oil (start light—add more as you like), and fresh herbs.

Season with salt and cracked pepper. And just like that—it’s ready.

What to Serve with This Salad

This dish shines on its own but becomes even more enjoyable when shared as part of a bigger spread.

Here’s what it pairs beautifully with:

• Crusty sourdough or garlic naan
• Grilled meats like chicken skewers or lamb kofta
• Light soups, especially lentil or tomato-based
• Roasted Beetroot Salad with Goat Cheese for a color and flavor contrast. Try it here

Planning a picnic? Place the salad—excluding the burrata—into an airtight container. Add the cheese and dressing right before serving.

Tips for Success

Keep It Fresh

• Don’t grill zucchini too early—it can get soggy. You can prep it ahead, but warm it slightly before serving.
• Only dress the salad right before eating. Greens wilt fast.

For Maximum Flavor

• Don’t skip the lemon—it balances the chili oil and rich burrata.
• Use a good-quality chili oil. The flavor matters here.

And my personal tip? Make a double batch of the roasted chickpeas. You’ll snack half of them before they even hit the salad.

Storage Tips

This salad is best fresh, but you can totally repurpose leftovers.

• Keep the undressed mixture of zucchini, chickpeas, and greens in a sealed container in the refrigerator for up to 2–3 days.
• Keep burrata separate to avoid sogginess.
• Warm the zucchini slowly using a pan or microwave, taking care not to heat it too much.

If you’ve already dressed the whole salad, it’ll still be tasty the next day—just a bit softer.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	450
Protein	17g
Fat	28g
Saturated Fat	10g
Unsaturated Fat	16g
Carbohydrates	32g
Fiber	7g
Sugar	4g
Sodium	440mg

Frequently Asked Questions

Can I make this salad vegan?
Yes! Just leave out the burrata and use a creamy plant-based cheese, or even a scoop of hummus for creaminess.

What’s the best chili oil to use?
Any high-quality chili oil works. I love ones with garlic and shallot for added depth. Homemade or store-bought—it’s totally your call.

Can I prep this ahead of time?
Definitely. Grill the zucchini and roast the chickpeas in advance. Keep all ingredients stored separately and combine them just before serving.

What herbs work best in this?
Fresh basil is a classic, but mint adds an unexpected cool contrast. Feel free to mix the two!

Can I eat this cold?
Yes—but I prefer it room temp. The flavors come alive when it’s not straight from the fridge.

Final Thoughts

If you’ve been in a salad rut, this Grilled Zucchini Chickpea Salad with Burrata and Chili Oil is the cure. It’s easy, satisfying, flavor-packed, and somehow feels both rustic and luxurious at once.

The mix of textures, the heat from the chili oil, the creaminess of burrata—ugh, it’s just so good.

Add it to your meal plan this week. Serve it alongside that Greek Lemon Couscous with Feta & Olives or toss it together for an impressive dinner party starter.

Join the Flavor-Filled Fun

Tried it? I’d love to see your version.

Snap a pic and share it on Pinterest or tag me on Instagram with your plate! You can also leave a comment and let other readers know how you customized it.

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