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4.50 from 2 votes

Grilled Zucchini, Chickpea, Tomato, and Goat Cheese Salad

Recipe from Two Peas and Their Pod

This simple summer salad is perfect for using up your garden produce!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes


  • 4 small zucchini cut in half lengthwise
  • 2 tablespoons olive oil divided
  • 2 cups grape tomatoes halved
  • 1 15 oz can chickpeas, rinsed and drained
  • 2 tablespoons balsamic vinegar
  • 1/3 cup chopped basil
  • 3 oz crumbled goat cheese
  • Salt and black pepper to taste


  • Preheat grill to medium high-heat. Brush zucchini with 1 tablespoon of the olive oil. Season with salt and pepper, to taste. Place zucchini on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. When the zucchini is cool, chop into pieces.
  • In a large bowl, combined chopped zucchini, tomatoes, chickpeas, the remaining olive oil, and balsamic vinegar. Toss. Add the basil and goat cheese. Gently stir and season with salt and black pepper, to taste. Serve.