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Grilled Zucchini Chickpea Salad with Burrata and Chili Oil

Grilled zucchini chickpea salad with burrata and chili oil brings charred zucchini planks, crispy chickpeas, and a torn burrata center with cream pooling. Finish with a vivid red chili oil and bright lemon zest for a summery Mediterranean salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Grilled zucchini
  • 3 zucchini Slice lengthwise into planks.
  • 2 tbsp olive oil For brushing zucchini and pan-frying chickpeas (split as directed).
  • 0.5 salt and pepper To taste; season zucchini and chickpeas.
Crispy chickpeas
  • 1 can (15 oz) chickpeas Drained, dried thoroughly, then pan-fried until crispy and golden.
Burrata center
  • 2 balls (4 oz each) burrata cheese Tear and place in the center so cream pools.
Chili oil
  • 0.33 cup olive oil For chili oil base.
  • 1 tbsp red pepper flakes Adds heat and color.
  • 2 cloves garlic Minced.
  • 0.5 tsp smoked paprika For smoky depth.
  • 1 pinch salt A pinch for the chili oil.
Garnish and serving
  • 0.5 fresh basil Chopped or torn for garnish.
  • 1 lemon zest Bright garnish.
  • 1 crusty bread For serving.

Equipment

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

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.
  2. Remove from the heat and stir in red pepper flakes, smoked paprika, and a pinch of salt, then let the oil steep while you cook the rest.
Pan-fry the chickpeas
  1. Heat 1 tablespoon olive oil in a cast iron skillet over high heat, then add the drained, dried chickpeas and pan-fry for 6–8 minutes until crispy and golden.
  2. Season the crispy chickpeas with salt and pepper to taste, then set aside.
Grill the 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
  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 it.
  3. Drizzle chili oil generously over everything and garnish with fresh basil and lemon zest.

Notes

Pro tip: dry the chickpeas thoroughly before pan-frying so they turn crisp instead of steaming. Store leftovers covered in the fridge up to 3 days; the burrata is best within 24 hours, and the chili oil keeps up to 1 week refrigerated. Freezing isn’t recommended. For a dairy-light option, swap burrata with whole-milk fresh mozzarella or whipped ricotta and assemble the same way.