Grilled Zucchini Chickpea Salad with Burrata & Chili Oil

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

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)

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.

Keywords: Grilled Zucchini Chickpea Salad