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Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

This grilled zucchini chickpea salad pairs charred zucchini planks with crispy chickpeas and torn burrata that pools creamy in the center. A vivid red chili oil drizzle ties it together for a bright summer salad burrata plate.
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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 sliced lengthwise into planks
  • 2 tbsp olive oil for brushing the zucchini
chickpeas
  • 1 can (15 oz) chickpeas drained, dried, and pan-fried until crispy
  • 1 tbsp olive oil for pan-frying the chickpeas
  • 0.25 salt to taste
  • 0.25 pepper to taste
burrata
  • 2 balls (4 oz each) burrata cheese torn into pieces
chili oil
  • 0.333 cup olive oil for chili oil
  • 1 tbsp red pepper flakes for chili oil
  • 2 garlic 2 cloves minced
  • 0.5 tsp smoked paprika for chili oil
  • 0.125 salt pinch for chili oil
garnish and serving
  • 1 fresh basil for garnish
  • 0.25 lemon zest for garnish
  • 1 crusty bread for serving

Equipment

  • 1 small saucepan
  • 1 sheet pan
  • 1 grill

Method
 

Make chili oil
  1. Heat the olive oil with minced garlic in a small saucepan over medium heat for 2 minutes until the garlic softens, then remove from heat.
  2. Stir in the red pepper flakes, smoked paprika, and salt, then let the mixture steep while you cook the rest.
Crisp chickpeas
  1. Heat 1 tablespoon olive oil in a pan over high heat and pan-fry the chickpeas for 6–8 minutes until crispy and golden.
  2. Season the chickpeas with salt and pepper, then set aside.
Grill zucchini
  1. Brush the zucchini planks with olive oil and season with salt and pepper.
  2. Grill on medium-high heat for 3–4 minutes per side until charred, then cut into pieces.
Assemble and serve
  1. Arrange the grilled zucchini on a serving platter.
  2. Tear the burrata and place it in the center, then scatter the crispy chickpeas around the edges.
  3. Drizzle chili oil generously over everything and garnish with fresh basil and lemon zest, serving with crusty bread.

Notes

For maximum crunch, thoroughly dry the chickpeas before pan-frying and avoid crowding the pan. Refrigerate leftovers in an airtight container up to 3 days; note that the burrata and chickpeas are best fresh (freezing not recommended). For a dairy-light option, use firm grilled halloumi instead of burrata while keeping the same chili oil drizzle.