Best Easy Grilled Zucchini Chickpea Salad with Burrata & Spicy Chili Oil

Introduction

There’s something deeply comforting about cooking recipes that have been handed down through generations. Growing up, I spent countless afternoons in a cozy, bustling kitchen, watching my grandmother stir, chop, and season with a love that felt almost magical. Those moments weren’t about perfection—they were about connection, flavor, and the little stories that came with each bite. Recreating these dishes now, I often find myself laughing at my own kitchen mishaps or embracing the unpredictable moments that make cooking truly human. This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil is one of those recipes that blends tradition with a playful twist—bright, flavorful, and just a little bit spicy—perfect for bringing friends and family together around the table. Print

Ingredients and measurement

1 ball burrata cheese 2 tablespoons fresh mint, chopped 1 tablespoon red vinegar 2 medium zucchinis, sliced into 1/4-inch rounds 1 tablespoon lemon juice 1 can (15 oz) chickpeas, rinsed and drained 1 teaspoon smoked paprika 1 clove garlic, finely chopped 2 tablespoons olive oil, divided Salt and pepper, to taste 1/4 cup chopped fresh parsley Chili oil, for drizzling

Preparing time

10 minutes

Cooking time

15 minutes

Instructions

Toss zucchini

Toss those zucchini rounds with 1 tablespoon olive oil, salt, and pepper. Now, get a grill or grill pan nice and hot — this part smells amazing, promise. Cook zucchini 2–3 minutes per side until tender and a little charred. You want those grill marks, but watch closely so they don’t burn. Once done, set them aside.

Crisp chickpeas

Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, chopped garlic, salt, and pepper. Stir every now and then for 6–8 minutes until they get delightfully crispy. Sometimes they jump out of the pan, so keep an eye. Once crispy, set them aside.

Make herb dressing

In a small bowl, stir together parsley, fresh mint, lemon juice, and red vinegar. It’s simple but bright and fresh — add a pinch of salt if you like.

Assemble the plate

On a large serving plate, spread the grilled zucchini and chickpeas. Drizzle that herb dressing evenly over the top. Center the burrata cheese right in the middle. Drizzle generously with chili oil — don’t be shy here — and sprinkle a little more salt and pepper.

Serve

Serve immediately while warm so the burrata softens and melts into the salad. Honestly, this is one of those dishes where the cheese just makes everything cozy and dreamy.

Notes

Mint & herb swap

If you’re not a fan of mint, fresh basil works nicely or even dill for a different vibe.

The grill pan trick

If you don’t have a grill pan, a cast iron skillet or just a regular pan works too — you just won’t get those perfect char lines, but still delicious.

Chickpea mishap

Watch the chickpeas closely — they can go from perfect crisp to burnt pretty quickly. I’ve definitely lost a batch or two because I wandered off.

Serving tip

This dish is best eaten immediately — waiting too long will cool off the burrata, and you miss that melty magic.

Cooking tips : Grilling the Zucchini

How to get that perfect char on your zucchini

Use a hot grill pan or an outdoor grill and don’t overcrowd the slices — give them space to sizzle. Tossing with olive oil, salt, and pepper beforehand makes a world of difference. Flip only once or twice so the zucchini holds together and gets that lovely char. I learned this the hard way when I kept poking and flipping; ended up with mushy slices instead of the crisp-tender rounds I wanted!

Making crispy chickpeas

Cook the chickpeas over medium heat in olive oil with smoked paprika and garlic until they’re golden and crunchy. Stir every few minutes, but don’t overdo it or they’ll burn. I once got too distracted and scorched half the batch — lesson learned: kitchen timers are lifesavers, folks!

Cooking tips : Herb Dressing Magic

Balancing fresh herbs and acidity

Combining parsley, mint, lemon juice, and red vinegar gives this dressing a fresh, zesty punch that brings the whole dish alive. It’s a bit like a wake-up call for the palate, especially when drizzled over smoky zucchini and crispy chickpeas. I often find myself adding just a smidge more lemon or vinegar depending on the herbs’ freshness — don’t be shy to tweak as you go.

FAQ

Can I substitute burrata with another cheese?

You can try fresh mozzarella or ricotta, but burrata’s creamy interior really gives this dish its signature “melting into the salad” vibe. If you skip burrata, you miss out on that luscious texture that makes this special.

What if I don’t have a grill pan?

A regular skillet works fine—just cook the zucchini over medium-high heat until tender and nicely browned, flipping carefully. You might miss the grill marks, but you’ll keep all the smoky flavors.

How spicy is this if I leave out chili oil?

The chili oil adds a gentle heat and bright flavor. Without it, the dish stays mild and fresh, letting the herbs and paprika do their thing. Perfect for those who shy away from spice!

Can I make this ahead of time?

You can prep the chickpeas and zucchini earlier, but assemble just before serving so the burrata stays fresh and creamy. Otherwise, everything turns a bit soggy and sad — and nobody wants sad burrata.

Conclusion

This dish is one of those effortless wins where the smoky, crispy chickpeas and charred zucchini mingle beautifully with the creamy, soft burrata. I love how the fresh herbs and zingy lemon-vinegar dressing just wake up every bite — honestly, it feels like summer on a plate. I sometimes mess up and leave the chickpeas in the pan a bit too long, turning them extra crunchy, but hey, nobody’s complaining here! Drizzling the chili oil at the end gives it that perfect little kick without overpowering the delicate flavors. It’s comforting, light, and just right for a quick lunch or a fancy-ish dinner that you can whip up even on hectic days.

Suggestions of another similar recipes

Grilled Eggplant and Feta Salad with Mint and Lemon

Swap the zucchini for smoky eggplant slices, toss with a sprinkle of crumbled feta, fresh mint, and a splash of lemon juice. It’s a refreshing twist that’s still super simple to pull together.

Spiced Lentil and Carrot Salad with Herb Dressing

Try roasted spiced lentils and shredded carrots tossed in a herbaceous dressing like the one here. The warmth of smoked paprika and crunch of herbs keeps it lively and satisfying.

Roasted Sweet Potato and Chickpea Bowl with Tahini Drizzle

Roast cubes of sweet potato alongside chickpeas, then drizzle with a lemony tahini sauce and fresh parsley. It’s cozy and bright, super filling but never heavy.

Fresh Tomato, Burrata, and Basil Salad

If you want simpler, pair ripe tomatoes with creamy burrata, basil leaves, and a drizzle of olive oil and balsamic. It’s classic, totally timeless, and always a crowd-pleaser.