🥗 Grilled Zucchini & Chickpea Salad with Burrata and Chili Sauce
Bursting with bold textures and vibrant flavor, this Grilled Zucchini & Chickpea Salad with Burrata and Chili Sauce is summer on a plate. Charred ribbons of zucchini and crispy roasted chickpeas create a savory foundation, while creamy burrata adds indulgent richness. A drizzle of sweet and spicy chili sauce ties everything together with just the right kick. Whether served warm or at room temperature, this dish is perfect for picnics, light lunches, or impressive starters that celebrate simple ingredients with a gourmet twist.
🕒 Ready in: 30–35 minutes
🍽 Serves: 2–3 as a main, 4 as a side
Ingredients
For the Salad:
2 medium zucchinis, sliced into long thin strips (1/4-inch thick)
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
1 tablespoon olive oil (for chickpeas)
1 tablespoon olive oil (for zucchini)
Salt and pepper, to taste
1/2 teaspoon smoked paprika (optional for chickpeas)
1 large ball burrata cheese (or 2 small)
A handful of fresh basil leaves
1 tablespoon lemon juice (for finishing)
Optional: arugula or mixed greens as a base
For the Chili Sauce:
1 tablespoon olive oil
1 tablespoon chili flakes (adjust to your spice level)
1 garlic clove, minced
1 tablespoon honey or maple syrup
1 tablespoon red wine vinegar or lemon juice
Salt, to taste
Instructions
1. Roast the Chickpeas:
Preheat oven to 400°F (200°C).
Toss chickpeas with 1 tablespoon olive oil, salt, pepper, and smoked paprika.
Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy. Set aside to cool slightly.
2. Grill the Zucchini:
Brush zucchini slices with olive oil and season with salt and pepper.
Grill on a stovetop grill pan or outdoor grill over medium-high heat for 1–2 minutes per side, until tender and lightly charred. Set aside.
3. Make the Chili Sauce:
In a small saucepan, heat 1 tablespoon olive oil over low heat.
Add chili flakes and garlic and sauté until fragrant (about 1 minute).
Remove from heat and stir in honey/maple syrup, vinegar or lemon juice, and a pinch of salt. Let cool slightly.
4. Assemble the Salad:
On a serving platter or bowl, layer optional arugula or greens if using.
Arrange grilled zucchini and roasted chickpeas. Tear burrata over the top.
Drizzle with the chili sauce and finish with lemon juice and fresh basil leaves.
Tips:
For extra crunch, add toasted pine nuts or seeds.
Burrata can be replaced with fresh mozzarella or vegan alternatives if preferred.
Serve with crusty bread for a complete meal.