Name: Tory Grilled Zucchini Chickpea Salad 7 Amazing Flavor Secrets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 4 medium zucchini, sliced lengthwise into ½-inch planks; 1 can (15 oz) chickpeas, drained and rinsed; 8 oz fresh burrata cheese; 2 cups cherry tomatoes, halved; ½ red onion, thinly sliced; ¼ cup fresh basil leaves; ¼ cup fresh mint leaves; 2 tablespoons olive oil for grilling; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 1 teaspoon Dijon mustard; ½ teaspoon honey; 3 tablespoons quality chili oil; Sea salt and black pepper to taste

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Tory Grilled Zucchini Chickpea Salad is my go-to answer when I need something fresh, vibrant, and satisfying that doesn’t leave me feeling heavy. Tired of boring salads that taste like an afterthought? This recipe transforms simple vegetables into a restaurant-worthy dish that’ll have everyone asking for seconds.

Hi, I’m Jack welcome to my kitchen! As the recipe developer behind Cooks Foody, I’ve spent years perfecting dishes that make everyday cooking feel special.

This Tory Grilled Zucchini Chickpea Salad was born from a late summer evening when my garden was overflowing with zucchini, and I wanted something that celebrated those fresh flavors without turning on the oven.

The combination of smoky grilled vegetables, creamy burrata, protein-packed chickpeas, and a drizzle of spicy chili oil creates magic on a plate. In this guide, I’ll walk you through selecting the best zucchini, mastering the grill technique, and creating flavor variations that’ll keep this salad in your regular rotation.

Why This Tory Grilled Zucchini Chickpea Salad Recipe Works

This salad hits all the right notes it’s healthy without sacrificing flavor, comes together quickly, and works beautifully for meal prep or entertaining. Here’s why it’s become a Cooks Foody favorite:

Uses affordable, seasonal vegetables that you can find at any farmers market or grocery store
Ready in 25 minutes from start to finish, with minimal active cooking time
Perfect for weeknight dinners or weekend gatherings, serving 4-6 people easily
Naturally vegetarian and gluten-free, making it inclusive for various dietary needs
Holds up beautifully for up to 3 days, actually improving in flavor as the ingredients meld

Choosing the Right Ingredients for Tory Grilled Zucchini Chickpea Salad

Quality ingredients make all the difference in this simple recipe. Let me guide you through selecting the best components.

Best Zucchini for This Recipe

Medium-sized zucchini (6-8 inches long) work best because they’re tender but not watery. Look for firm zucchini with glossy, unblemished skin. Avoid oversized ones they tend to be seedy and bland. Yellow summer squash makes an excellent substitute or companion, adding beautiful color contrast.

Buying Tips for Fresh Produce

Visit your local farmers market during peak summer (June through September) for the freshest zucchini. The skin should feel slightly rough, not slippery. For chickpeas, I prefer canned for convenience—look for low-sodium varieties and rinse them thoroughly. Fresh herbs like basil and mint should be vibrant green without any wilting or dark spots.

Burrata and Chili Oil Selection

Fresh burrata is essential check the expiration date and choose the creamiest-looking ball. It should feel soft and slightly heavy. For chili oil, you can use store-bought or make your own. I recommend brands with visible chili flakes and garlic for maximum flavor. Substitute fresh mozzarella if burrata isn’t available, though you’ll miss that luxurious creamy center.

Ingredients & Prep for Tory Grilled Zucchini Chickpea Salad

Vegetable Prep Essentials

For the Salad:

4 medium zucchini, sliced lengthwise into ½-inch planks
1 can (15 oz) chickpeas, drained and rinsed
8 oz fresh burrata cheese
2 cups cherry tomatoes, halved
½ red onion, thinly sliced
¼ cup fresh basil leaves
¼ cup fresh mint leaves
2 tablespoons olive oil for grilling
Sea salt and black pepper to taste

Dressing and Finishing Oil

For the Lemon Herb Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon honey
Salt and pepper to taste

For the Chili Oil Drizzle:

3 tablespoons quality chili oil
1 teaspoon red pepper flakes (optional for extra heat)

Pantry Staples

Keep these essentials on hand: good quality olive oil for grilling and dressing, fresh lemons for acidity, sea salt for seasoning, and freshly cracked black pepper. The acid from lemon juice brightens the entire dish and helps balance the richness of the burrata.

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

Pre-Cooking Prep for Tory Grilled Zucchini Chickpea Salad

Pat zucchini planks completely dry with paper towels this is crucial for getting those beautiful grill marks. Brush both sides generously with olive oil and season with salt and pepper. Let them sit at room temperature for 10 minutes while you preheat your grill. Meanwhile, drain and rinse chickpeas thoroughly, shaking off excess water.

Cooking Method for Tory Grilled Zucchini Chickpea Salad

Preheat your grill or grill pan to medium-high heat (around 400-450°F). Place zucchini planks directly on the grates, being careful not to overcrowd. Grill for 3-4 minutes per side until you see defined char marks and the zucchini is tender but still has some bite. Remove to a platter and let cool slightly. If desired, toss chickpeas in a dry pan for 2-3 minutes to crisp them up.

Assembly Check for Tory Grilled Zucchini Chickpea Salad

Your zucchini should be tender with visible grill marks but not mushy. They should hold their shape when transferred to the serving platter. The chickpeas should be warmed through and slightly golden if you chose to toast them. Cherry tomatoes should be fresh and juicy, not cooked.

Resting and Assembly for Tory Grilled Zucchini Chickpea Salad

Let the grilled zucchini cool for 5 minutes before assembling this prevents the burrata from melting too quickly. Cut larger zucchini planks into bite-sized pieces. Arrange on a large platter, scatter chickpeas, tomatoes, and red onion over top. Tear the burrata into chunks and distribute evenly. This resting period allows flavors to settle and makes for easier eating.

Pro Tips for Perfect Tory Grilled Zucchini Chickpea Salad

Avoiding Soggy or Bland Vegetables

Don’t skip salting the zucchini before grilling it draws out excess moisture and concentrates flavor. However, don’t salt too far in advance or they’ll become watery. Pat dry thoroughly before grilling. Make sure your grill is properly preheated; a hot surface creates the caramelization that makes this dish special. Don’t flip the zucchini too early let them develop a proper sear first.

Tool Recommendations

A good grill pan with raised ridges is essential if you’re cooking indoors I love my cast-iron grill pan for even heat distribution. A quality chef’s knife makes slicing zucchini uniform and easy. Use a pastry brush for applying oil evenly. A meat thermometer isn’t necessary here, but a simple kitchen timer helps prevent overcooking.

Storage & Reheating

Store grilled zucchini separately from the fresh components for up to 3 days in an airtight container. Add burrata and dressing just before serving. Don’t freeze this salad the vegetables and cheese won’t maintain their texture. To refresh, bring components to room temperature and add fresh herbs. The salad actually tastes better on day two as flavors meld.

Flavor Variations for Tory Grilled Zucchini Chickpea Salad

Spicy Mediterranean Twist

Add sliced Calabrian chilies or pepperoncini for extra heat. Include Kalamata olives and capers for briny complexity. Swap the chili oil for harissa-infused olive oil. Crumble feta cheese alongside the burrata for a tangier profile.

Keto and Low-Carb Friendly

This Tory Grilled Zucchini Chickpea Salad is naturally low-carb if you reduce or omit the chickpeas. Add more healthy fats by including avocado slices, toasted pine nuts, or extra olive oil. Replace honey in the dressing with a sugar-free sweetener or simply omit it the natural sweetness of grilled zucchini is often enough.

Global Flavor Profiles

Italian Style: Add sun-dried tomatoes, toasted pine nuts, and balsamic glaze instead of chili oil. Use fresh mozzarella di bufala.

Middle Eastern: Include za’atar seasoning on the zucchini, tahini-lemon dressing, and pomegranate seeds for sweetness.

Asian Fusion: Use sesame-ginger dressing, add edamame instead of chickpeas, and finish with toasted sesame seeds and scallions.

Variation	Key Ingredients	Flavor Profile	Best For
Classic Mediterranean	Burrata, chili oil, basil	Creamy, spicy, fresh	Summer dinners
Spicy Middle Eastern	Za’atar, tahini, pomegranate	Earthy, tangy, sweet	Meal prep
Asian Fusion	Sesame oil, ginger, edamame	Nutty, aromatic, umami	Entertaining
Keto-Friendly	Avocado, pine nuts, reduced chickpeas	Rich, satisfying, low-carb	Health-conscious meals

Serving Suggestions for Tory Grilled Zucchini Chickpea Salad

This versatile salad shines as a main course for lunch or a substantial side for dinner. Pair it with crusty sourdough bread for soaking up the chili oil and burrata cream. It’s exceptional alongside grilled chicken breast or fish for added protein. For a complete Mediterranean spread, serve with hummus, warm pita, and tabbouleh.

Beverage pairings: A crisp Sauvignon Blanc or unoaked Chardonnay complements the creamy burrata beautifully. For red drinkers, try a light Pinot Noir that won’t overpower the delicate vegetables. Non-drinkers will love sparkling lemon water or iced mint tea.

FAQs About Tory Grilled Zucchini Chickpea Salad

Can I use frozen vegetables for this recipe? Fresh zucchini is essential for this Tory Grilled Zucchini Chickpea Salad. Frozen zucchini becomes too watery when thawed and won’t hold up to grilling. However, you can use frozen chickpeas if you thaw and drain them thoroughly first.

How do I prevent my zucchini from becoming mushy? Don’t overcook them! Grill for only 3-4 minutes per side over medium-high heat. The zucchini should be tender with char marks but still have structure. Cutting them in ½-inch thick planks (not thinner) also helps maintain texture.

Can I make this Tory Grilled Zucchini Chickpea Salad ahead of time? Yes! Grill the zucchini up to 2 days in advance and store refrigerated. Prep all other ingredients separately. Assemble the salad within 30 minutes of serving for best results, as the burrata and dressing are best added fresh.

What can I substitute for burrata cheese? Fresh mozzarella works well, though it’s less creamy. Goat cheese adds a tangy twist. For a dairy-free version, use cashew cream or a plant-based mozzarella alternative. The texture won’t be identical, but the salad will still be delicious.

Is this recipe safe during pregnancy? Yes, this Tory Grilled Zucchini Chickpea Salad is pregnancy-safe as long as you ensure the burrata is made from pasteurized milk. Check the label most commercial burrata is pasteurized, but artisanal versions may not be. All vegetables should be thoroughly washed.

Can I grill the zucchini in the oven instead? Absolutely! Roast at 425°F for 15-20 minutes, flipping halfway through. You won’t get the same char marks, but the flavor will still be excellent. For more char, broil for the last 2-3 minutes, watching carefully.

Conclusion

This Tory Grilled Zucchini Chickpea Salad brings together everything I love about summer cooking fresh ingredients, bold flavors, and simple techniques that let quality produce shine. Fire up your grill tonight and experience how smoky zucchini, creamy burrata, and spicy chili oil create pure magic on a plate!

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Tory Grilled Zucchini Chickpea Salad 7 Amazing Flavor Secrets