Creamy burrata, smoky grilled zucchini, hearty chickpeas, fresh basil and mint, bright lemon, and a little chili heat—this beautiful Mediterranean-style bowl is perfect as a light lunch, side dish, or meatless dinner. Similar zucchini-chickpea-burrata combinations commonly use lemon, fresh herbs, olive oil, and chili for a fresh, creamy contrast.
Ingredients
For the Zucchini & Chickpeas
3 medium zucchini, sliced into ½-inch rounds
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and thoroughly dried
3 tbsp extra-virgin olive oil, divided
2 cloves garlic, finely minced
1 tsp smoked paprika
½ tsp dried oregano
½ tsp red pepper flakes, or to taste
½ tsp salt
¼ tsp freshly ground black pepper
Fresh Herb Dressing
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp red wine vinegar
1 tbsp extra-virgin olive oil
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp fresh basil, chopped
1 small garlic clove, grated
¼ tsp salt
¼ tsp black pepper
For Serving
1 large ball burrata, about 4 oz (115 g)
1–2 tbsp chili oil
1 tbsp extra-virgin olive oil
Fresh basil leaves
Fresh mint leaves
Pinch of flaky sea salt
Extra red pepper flakes, optional
Lemon wedges
Instructions
1. Prepare the zucchini
Wash and dry the zucchini, then cut into thick rounds.
Place them in a bowl and toss with 1½ tbsp olive oil, ½ tsp salt, black pepper, oregano, and half of the minced garlic.
2. Grill the zucchini
Heat a grill pan or outdoor grill over medium-high heat.
Arrange the zucchini in a single layer. Grill for approximately 2–4 minutes per side, until tender with beautiful char marks.
Transfer to a plate and set aside.
3. Crisp the chickpeas
Pat the chickpeas very dry—this helps them brown rather than steam.
Heat the remaining 1½ tbsp olive oil in a large skillet over medium heat.
Add chickpeas, smoked paprika, remaining garlic, and red pepper flakes.
Cook for 6–10 minutes, stirring occasionally, until golden and lightly crisp. Similar recipes use pan-crisped chickpeas alongside grilled zucchini and burrata.
4. Make the herb dressing
In a small bowl, whisk together:
Lemon juice
Lemon zest
Red wine vinegar
Olive oil
Garlic
Parsley
Mint
Basil
Salt
Black pepper
Taste and add more lemon or salt if needed.
5. Combine the salad
Place the grilled zucchini and warm chickpeas in a large serving bowl.
Pour over most of the herb dressing and gently toss.
Let the mixture sit for 5 minutes so the zucchini and chickpeas absorb the lemony dressing.
6. Add the burrata
Transfer the zucchini and chickpea mixture to a wide shallow serving bowl.
Place the burrata in the center.
Gently tear the burrata open with your hands or a spoon so the creamy center spreads over the vegetables.
7. Finish
Drizzle the burrata with:
Chili oil
A little extra virgin olive oil
Remaining herb dressing
Finish with fresh basil, mint, red pepper flakes, and a pinch of flaky sea salt.
Serve immediately with lemon wedges.
Recipe Details
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes
Servings: 4
Cuisine: Mediterranean-inspired
Course: Salad / Light dinner / Side dish
Approximate Nutrition
Per serving, assuming 4 servings:
Calories: ~400–450
Protein: ~14–17 g
Carbohydrates: ~27–32 g
Fiber: ~7–9 g
Total fat: ~27–32 g
Saturated fat: ~8–10 g
Sugar: ~7–9 g
Sodium: ~450–650 mg
Nutrition varies according to the size of the burrata, amount of olive oil, and chili oil used. Comparable zucchini-chickpea-burrata recipes provide roughly 420–460 calories and 13–17 g protein per serving.
Nut Information
This recipe contains NO tree nuts and no peanuts.
The main ingredients—zucchini, chickpeas, burrata, herbs, lemon, and olive oil—are naturally nut-free.
Important: If using packaged chili oil, seasonings, or other prepared products, check the label for allergen warnings.
Optional nut addition: If you want extra crunch, you can sprinkle 1–2 tbsp toasted pine nuts over the finished salad. Pine nuts are tree nuts, so omit them for a nut-free version.
Recipe Q&A
Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella works very well, although burrata gives the dish its signature creamy center.
Can I use canned chickpeas?
Absolutely. Drain and rinse them well, then dry them thoroughly before pan-frying.
Can I bake the chickpeas?
Yes. Toss dried chickpeas with olive oil and seasonings, then roast at 425°F (220°C) for about 20–25 minutes, shaking the pan halfway through.
Can I make this without chili oil?
Yes. Use extra virgin olive oil and a pinch of red pepper flakes, or leave out the heat completely.
Can I prepare this ahead of time?
You can grill the zucchini, crisp the chickpeas, and prepare the dressing several hours ahead. For the best texture, add the burrata immediately before serving.
Can I eat it cold?
Yes. It’s delicious slightly warm, at room temperature, or chilled. For the best burrata texture and flavor, let it come close to room temperature before serving.
How do I keep the chickpeas crispy?
Dry them extremely well before cooking and avoid covering them after they’re cooked. Moisture will soften their exterior.
What can I serve with this?
Serve with warm crusty bread, grilled chicken, fish, lamb, or a simple Mediterranean salad.
Is this vegetarian?
Yes, provided the burrata you use is made with vegetarian-friendly ingredients if that matters to your dietary requirements.
Is it vegan?
No. Burrata is dairy. For a vegan version, replace it with a plant-based mozzarella or creamy dairy-free cheese.
Is it gluten-free?
The basic ingredients are naturally gluten-free. Check packaged seasonings and chili oil if you’re avoiding gluten strictly.
Is it low-carb?
It is moderate in carbohydrates because chickpeas contain carbohydrates. For a lower-carb version, reduce the chickpeas and increase zucchini, leafy greens, or grilled mushrooms.
How long will leftovers keep?
Store the zucchini, chickpeas, and dressing separately in airtight containers for up to 3 days in the refrigerator. Add burrata and fresh herbs just before serving.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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