How to Make Grilled Zucchini Chickpea with Burrata Chili Oil

 

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A light, flavor-packed summer dish that’s satisfying, spicy, and irresistibly creamy.

Introduction: Why You'll Fall in Love with This Grilled Zucchini Chickpea Dish

If you’re looking for a vibrant, wholesome, and utterly delicious summer meal, this Grilled Zucchini Chickpea with Burrata and Chili Oil is a must-try. It’s smoky from the grill, creamy from the burrata, spicy from the chili oil—and it’s packed with plant-based goodness thanks to protein-rich chickpeas and fiber-loaded zucchini.

Whether you're vegetarian, flexitarian, or just in search of new meatless meal ideas, this easy recipe will light up your summer table. It's simple enough for a weeknight dinner, yet beautiful and bold enough to serve at a gathering. Let’s dive in!

Keyphrase Focus: Grilled Zucchini Chickpea with Burrata Chili Oil

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Why This Recipe Works

Let’s break down what makes this dish go viral-worthy:

• Smoky & Satisfying: Grilled zucchini brings out a sweet-charred flavor that plays beautifully with chickpeas.

• Creamy Burrata Magic: When the rich, gooey burrata hits the warm veggies, it becomes irresistibly melty.

• Spicy Chili Oil Drizzle: Adds heat, depth, and color—making it both a flavor bomb and an Instagrammable plate.

• Protein-Packed & Fiber-Rich: It’s healthy without compromising on indulgence.

Ingredients You’ll Need

Here’s everything you’ll need to make Grilled Zucchini Chickpea with Burrata Chili Oil

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For the Main Dish:

• 2 medium zucchinis, sliced lengthwise into ¼-inch strips

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon smoked paprika

• 1 tablespoon lemon juice

• 1 ball fresh burrata cheese

For the Homemade Chili Oil:

• ½ cup olive oil

• 1½ teaspoons red pepper flakes

• 1 garlic clove, minced

• ½ teaspoon smoked paprika

• ¼ teaspoon salt

Optional Garnishes:

Fresh mint, basil, microgreens, lemon zest

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Step-by-Step Instructions

Step 1: Prep the Chickpeas and Zucchini

In a bowl, toss your rinsed chickpeas with olive oil, smoked paprika, lemon juice, salt, and pepper. Do the same with the zucchini slices in a separate bowl.

Step 2: Grill Everything

Preheat your grill or grill pan over medium-high heat. Grill the zucchini slices for about 2-3 minutes on each side until you see nice char marks. Grill the chickpeas in a grill basket or a cast iron skillet until lightly crispy, about 5-7 minutes.

Pro Tip: If you don’t have a grill, roasting everything in the oven at 425°F for 20-25 minutes works just as well!

Step 3: Make the Chili Oil

While your veggies grill, heat ½ cup of olive oil in a small saucepan over low heat. Add garlic, red pepper flakes, smoked paprika, and salt. Stir gently for 3–4 minutes. Remove from heat and let sit. The longer it infuses, the more flavorful it becomes.

Step 4: Assemble Your Dish

On a large plate or shallow bowl, start with the grilled zucchini as your base. Scatter the grilled chickpeas over the top. Place the burrata in the center and gently tear it open. Drizzle everything generously with the chili oil

Step 5: Garnish and Serv

Top with lemon zest, fresh herbs, or a handful of microgreens. Serve warm or at room temperature with crusty sourdough or pita bread on the side.

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What to Serve With Grilled Zucchini Chickpea with Burrata Chili Oil

This dish can totally stand on its own, but it also pairs beautifully with:

• A simple arugula salad with lemon vinaigrette

• Grilled corn on the cob

• A chilled rosé wine or sparkling water with lemon

• Or add roasted sweet potatoes for an extra hearty twist

Why Burrata and Chili Oil Are a Match Made in Heaven

Burrata is a luscious cheese—soft mozzarella on the outside, creamy stracciatella on the inside. When paired with spicy chili oil, it becomes a unique balance of richness and heat. It’s this contrast of hot and cool, creamy and crispy, mild and fiery that makes the recipe unforgettable.l

Make It Your Own

You can absolutely tweak this dish depending on what you have on hand:

• Swap zucchini for eggplant, bell peppers, or asparagus

• Try white beans or black beans in place of chickpeas

• Add a spoonful of pesto or tahini for an extra layer of flavor

• Use store-bought chili oil to save time (but homemade is worth it!)

Health Benefits at a Glance

• Zucchini is low in calories, high in water, and full of antioxidants.

• Chickpeas are packed with plant-based protein and fiber.

• Burrata provides calcium and satisfying creaminess in moderation.

• Chili oil can help boost metabolism and curb appetite with capsaicin.

Together, it’s a dish that’s both nourishing and indulgent.

Final Thoughts: A Showstopper Summer Meal

This Grilled Zucchini Chickpea with Burrata Chili Oil isn’t just another trendy dish—it’s a recipe that checks every box: fast, fresh, spicy, and creamy with minimal effort. It’s ideal for weeknight dinners, summer BBQs, or anytime you want something that tastes as good as it looks.

Once you try it, it’ll become a permanent part of your recipe 

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