Grilled Zucchini Chickpea Salad

Tired of the same old boring salads that leave you hungry an hour later? I completely understand that frustration I used to think salads were just sad leaves drowning in bottled dressing until I discovered this game-changing Grilled Zucchini Chickpea Salad with Burrata & Chili Oil. This isn’t your typical rabbit food; it’s a satisfying, flavor-packed meal that combines smoky grilled vegetables, creamy burrata, and a kick of homemade chili oil that’ll make your taste buds dance.

Hey there! I’m Emeli, and through my culinary journey from professional kitchens to exploring Mediterranean street food markets, I’ve learned that the most memorable dishes often come from the simplest ingredients. This grilled zucchini chickpea salad was inspired by a lazy afternoon in a Tuscan village where I watched a grandmother transform humble zucchini and chickpeas into pure magic. That moment taught me that great cooking isn’t about complexity it’s about understanding how flavors work together.

In this guide, I’ll walk you through everything you need to know: selecting the perfect zucchini, mastering the art of chili oil, assembly techniques that create restaurant-quality presentation, and my secret tips for making this salad even more extraordinary.

Why This Grilled Zucchini Chickpea Salad Recipe Works

This grilled zucchini chickpea salad hits all the right notes for modern home cooking, and here’s exactly why it’s become one of my most requested recipes:

• Uses affordable, pantry-friendly ingredients – Chickpeas, zucchini, and basic seasonings create gourmet flavors without breaking the bank

• Ready in just 20 minutes – Perfect for busy weeknights when you want something healthy and satisfying

• Naturally versatile and dietary-friendly – Easily adaptable for vegetarian, gluten-free, and keto lifestyles

• Scales beautifully – Make it for two or twenty; the recipe multiplies effortlessly for entertaining

Choosing the Right Zucchini for Your Grilled Zucchini Chickpea Salad

Best Zucchini for Grilling Success

Not all zucchini are created equal when it comes to this grilled zucchini chickpea salad. Look for medium-sized zucchini (about 6-8 inches long) with firm, glossy skin. These hold their shape beautifully on the grill and won’t turn mushy. Avoid oversized zucchini they tend to be watery and seedy, which can make your salad soggy.

Buying Tips from a Chef’s Perspective

Visit your local farmer’s market if possible; the zucchini there are often picked at peak ripeness. When shopping, gently press the zucchini it should feel firm with no soft spots. The skin should have a vibrant green color without blemishes. If you’re at a grocery store, smaller is definitely better for this recipe.

Smart Substitutions

While zucchini is ideal, you can absolutely swap in yellow squash, eggplant slices, or even thick portobello mushroom caps. Each brings its own unique flavor profile to this grilled zucchini chickpea salad while maintaining that essential smoky, grilled character.

Ingredients & Prep for Your Grilled Zucchini Chickpea Salad

Zucchini Prep Essentials

The secret to perfect grilled zucchini in this grilled zucchini chickpea salad starts with proper preparation. Slice your zucchini into ½-inch rounds thick enough to develop beautiful grill marks without falling apart, thin enough to cook evenly. Pat each slice dry with paper towels; this removes excess moisture and helps achieve those gorgeous char marks.

Building the Perfect Chili Oil

This homemade chili oil transforms the entire grilled zucchini chickpea salad from good to absolutely incredible. The key is controlling the temperature too hot and you’ll burn the garlic and chili flakes, creating bitter flavors. Too cool and you won’t extract those essential oils. Aim for gentle sizzling that releases fragrant aromas without aggressive bubbling.

Pantry Staples That Make a Difference

Quality olive oil is non-negotiable here it’s both your cooking medium and flavor base. Fresh herbs elevate this grilled zucchini chickpea salad exponentially over dried ones. If you can only splurge on one fresh herb, make it basil. The brightness cuts through the rich burrata beautifully.

Step-by-Step Cooking Instructions for Grilled Zucchini Chickpea Salad

Pre-Cooking Prep for Your Grilled Zucchini Chickpea Salad

Start by draining and rinsing your chickpeas thoroughly this removes excess sodium and any metallic flavors from the can. While they drain, slice your zucchini and let the rounds sit on paper towels for 10 minutes. This draws out moisture and ensures better browning. Bring your burrata to room temperature; cold cheese won’t meld with the warm components as beautifully.

Grilling Method for Perfect Grilled Zucchini Chickpea Salad

Heat your grill pan or outdoor grill to medium-high. Brush zucchini slices generously with olive oil and season with salt and pepper. Grill for 2-3 minutes per side you want distinct char marks and tender texture. The zucchini should still have a slight bite; overcooked vegetables will make your grilled zucchini chickpea salad mushy.

Chili Oil Mastery for Your Grilled Zucchini Chickpea Salad

Heat olive oil in a small pan over low-medium heat. Add minced garlic first it needs about 30 seconds to become fragrant without browning. Then add chili flakes and optional smoked paprika. The oil should sizzle gently for 30-60 seconds. Remove from heat immediately when the aroma blooms. This timing is crucial for the perfect grilled zucchini chickpea salad flavor profile.

Final Assembly for Your Grilled Zucchini Chickpea Salad

Gently toss warm grilled zucchini with chickpeas, fresh herbs, and lemon zest in a large bowl. The residual heat will slightly wilt the herbs and awaken their oils. Transfer to your serving plate, nestle the burrata in the center, and drizzle that gorgeous chili oil generously over everything. Don’t be shy this is what makes your grilled zucchini chickpea salad truly special.

Pro Tips for Perfect Grilled Zucchini Chickpea Salad

Avoiding Soggy Vegetables in Your Grilled Zucchini Chickpea Salad

The number one mistake people make with this grilled zucchini chickpea salad is not properly managing moisture. Salt your zucchini slices and let them sit for 10 minutes before grilling this draws out excess water. Also, don’t overcrowd your grill pan; work in batches if necessary to ensure proper browning rather than steaming.

Essential Tools for Grilled Zucchini Chickpea Salad Success

A good grill pan with raised ridges creates those beautiful char marks that make this grilled zucchini chickpea salad visually stunning. A microplane zester is invaluable for getting fine lemon zest that distributes evenly throughout the salad. Sharp knives make clean cuts that help vegetables hold their shape during cooking.

Storage & Make-Ahead Tips for Your Grilled Zucchini Chickpea Salad

This grilled zucchini chickpea salad is actually better after sitting for 30 minutes the flavors meld beautifully. You can grill the zucchini up to 2 days ahead and store covered in the refrigerator. Make the chili oil up to a week in advance. However, only add the burrata and final assembly just before serving to maintain the best textures.

Flavor Variations for Your Grilled Zucchini Chickpea Salad

Mediterranean Twist

Transform this grilled zucchini chickpea salad with crumbled feta instead of burrata, kalamata olives, and a sprinkle of oregano. Add sun-dried tomatoes for concentrated umami that pairs beautifully with the smoky zucchini.

Spicy Heat Lovers Version

Amp up this grilled zucchini chickpea salad with jalapeño slices grilled alongside the zucchini, extra chili flakes in your oil, and a pinch of cayenne pepper. Finish with a squeeze of lime instead of lemon for a different acidic note.

Protein-Packed Power Bowl

Make this grilled zucchini chickpea salad even more substantial by adding grilled chicken, lamb, or halloumi cheese. The smokiness from additional grilled proteins creates incredible flavor layering.

Serving Suggestions for Your Grilled Zucchini Chickpea Salad

Serve this grilled zucchini chickpea salad alongside warm pita bread or crusty sourdough for scooping up that incredible chili oil. It pairs beautifully with grilled fish, roasted chicken, or lamb kebabs for a complete Mediterranean feast. For wine, try a crisp Sauvignon Blanc or a light Pinot Grigio that won’t overpower the delicate flavors. Beer lovers should reach for a wheat beer or light lager that complements the smokiness without competing with the burrata’s creaminess.

FAQs About Grilled Zucchini Chickpea Salad

Can I make this grilled zucchini chickpea salad without a grill? Absolutely! Use a cast-iron skillet over medium-high heat, or roast the zucchini slices at 425°F for 15-20 minutes, flipping halfway through.

How long does this grilled zucchini chickpea salad keep? The salad components keep for 3 days in the refrigerator, but add fresh burrata and chili oil just before serving for best results.

Can I use dried chickpeas instead of canned? Yes! Cook 1 cup dried chickpeas until tender (about 1-2 hours), then drain and cool before using in your grilled zucchini chickpea salad.

Is this recipe safe during pregnancy? This grilled zucchini chickpea salad is perfectly safe for pregnant women, as all ingredients are cooked or pasteurized. Just ensure your burrata is made from pasteurized milk.

Conclusion

This Grilled Zucchini Chickpea Salad with Burrata & Chili Oil proves that simple ingredients can create extraordinary flavors when treated with care and creativity. The combination of smoky vegetables, creamy cheese, and that aromatic chili oil creates a symphony of textures and tastes that’ll have everyone asking for the recipe.

Fire up your grill pan tonight and discover why thousands of home cooks have fallen in love with this recipe! It’s not just a salad it’s a celebration of Mediterranean flavors that brings joy to every bite.

Ready for more incredible flavor adventures? Try my Mediterranean Herb-Crusted Chicken or Smoky Eggplant & Tahini Bowl for your next culinary journey. Join our FoodFansy community and let’s continue creating unforgettable meals together!

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Grilled Zucchini Chickpea Salad

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• Author: Emeli
• Total Time: 25mins
• Yield: 2

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Description

Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

A creamy, smoky, herbaceous bowl of Mediterranean bliss with fresh burrata at the center!

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Ingredients

For the Salad:

1 can (15 oz) chickpeas, drained and rinsed

2 medium zucchinis, sliced into rounds

1 ball burrata cheese

2 tbsp olive oil, for grilling

1 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

1 tsp lemon zest

Salt & black pepper to taste

For the Chili Oil:

3 tbsp olive oil

1 tsp chili flakes (adjust to heat preference)

1 small garlic clove, minced

Pinch of smoked paprika (optional)

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Instructions

• Grill the Zucchini

• Brush zucchini slices with olive oil and season with salt and pepper.

• Grill on a pan or barbecue for 2–3 minutes per side until charred and tender.

• 2. Make the Chili Oil

• Heat olive oil in a small pan. Add chili flakes, garlic, and smoked paprika.

• Sizzle for 30–60 seconds until fragrant (don’t burn the garlic!). Remove from heat and let cool.

• 3. Assemble the Salad

• In a bowl, toss grilled zucchini and chickpeas with herbs and lemon zest.

• Season with salt and black pepper to taste.

• 4. Serve

• Transfer to a plate, place burrata in the center, and drizzle generously with the chili oil.

• Top with extra herbs or basil leaves if desired.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert, Halloween
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 430 kcal

Keywords: Grilled Zucchini Chickpea Salad