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Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Grilled zucchini chickpea salad with burrata and chili oil features charred zucchini planks, crispy chickpeas, and a torn burrata center that pools creamy texture. Finished with a vivid red chili oil for a bright, Mediterranean summer salad effect.
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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 zucchini Sliced lengthwise into planks.
chickpeas
  • 15 oz chickpeas 1 can, drained, dried, and pan-fried until crispy.
olive oil
  • 2 tbsp olive oil Use 1 tbsp for chickpeas and brush zucchini; plus extra for chili oil.
  • 1 tbsp olive oil For chili oil base (1/3 cup total in chili oil section).
salt and pepper
  • 0.25 tsp salt To taste, plus a pinch in chili oil.
  • 0.25 tsp black pepper To taste for zucchini and chickpeas.
burrata
  • 2 burrata cheese 2 balls (4 oz each).
chili oil
  • 0.33 cup olive oil For chili oil: 1/3 cup.
  • 1 tbsp red pepper flakes For chili oil.
  • 2 garlic 2 cloves, minced.
  • 0.5 tsp smoked paprika For chili oil.
  • 1 pinch salt Pinch of salt for chili oil.
garnish
  • 0.25 fresh basil Fresh basil for garnish.
  • 1 lemon zest Lemon zest for garnish.
serving
  • 1 crusty bread For serving.

Equipment

  • 1 small saucepan
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the chili oil
  1. In a small saucepan, heat 0.33 cup olive oil with 2 cloves minced garlic over medium heat for 2 minutes until the garlic softens.
  2. Remove from heat and stir in red pepper flakes, smoked paprika, and a pinch of salt, then let the mixture steep.
Pan-fry the chickpeas
  1. Heat 1 tablespoon olive oil in a cast iron skillet over high heat, then pan-fry the dried chickpeas for 6–8 minutes until crispy and golden.
  2. Season the chickpeas with salt and pepper, then set aside.
Grill the zucchini
  1. Brush the zucchini planks with olive oil and season with salt and pepper.
  2. Grill over medium-high heat for 3–4 minutes per side until charred, then cut into pieces.
Assemble and finish
  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.
  3. Drizzle the chili oil generously over everything, then garnish with fresh basil and lemon zest.
  4. Serve with crusty bread on the side.

Notes

Pro tip: dry the chickpeas well before pan-frying so they turn crisp instead of steaming. Store leftovers covered in the fridge up to 2 days; chili oil keeps well in the fridge up to 5 days. Freezing burrata or zucchini can affect texture, so it’s best not to freeze. For a lighter option, use part-skim burrata if you want less fat while keeping the creamy center.