Mediterranean Lemon Chickpea & Burrata Salad
Total Time: 15 minutes
Servings: 2–3
This Mediterranean Lemon Chickpea & Burrata Salad is light, refreshing, and bursting with color. Creamy burrata meets bright lemon, crisp cucumbers, and juicy tomatoes for a simple but elegant salad that feels both wholesome and indulgent. The chickpeas add heartiness and protein, making it perfect as a light lunch or a side dish for grilled chicken or fish. It’s the kind of meal that tastes like summer—zesty, creamy, and satisfying.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 ball (4 oz) fresh burrata cheese
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra brightness)
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste
¼ teaspoon crushed red pepper flakes (optional, for a little heat)
Instructions
Prepare the Vegetables:
In a medium salad bowl, combine the chickpeas, cherry tomatoes, cucumber, and red onion.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest (if using), salt, black pepper, and red pepper flakes.
Toss the Salad:
Pour the dressing over the chickpea mixture and toss gently to coat everything evenly. Let it sit for about 5 minutes so the flavors can meld.
Add Burrata:
Place the burrata ball in the center of the salad (or tear it into smaller pieces for easier serving). Drizzle lightly with olive oil and a pinch of salt.
Finish & Serve:
Sprinkle chopped parsley on top and serve immediately. You can serve it chilled or at room temperature.
Optional Garnish:
Add a few extra lemon zest shavings or a drizzle of balsamic glaze for presentation and extra flavor.
Tips & Variations
Burrata Handling Tip:
Burrata is delicate—slice it right before serving so the creamy center stays fresh and doesn’t mix into the salad too early. If you can’t find burrata, use fresh mozzarella or ricotta for a similar creamy touch.
Boosting the Flavor:
Let the chickpeas sit in the lemon dressing for 10–15 minutes before adding burrata. This helps them absorb the flavors, giving the salad more depth and brightness.
Add More Mediterranean Flair:
Toss in a handful of Kalamata olives, artichoke hearts, or roasted red peppers for extra richness. A few capers can also add a nice briny kick.
Make It a Meal:
To turn this salad into a full lunch or dinner, serve it over arugula, spinach, or mixed greens. You can also add cooked quinoa or farro for extra substance.
Adjust the Texture:
If you prefer a creamier salad, gently mix the burrata into the chickpeas just before serving so it lightly coats the ingredients. For a fresher presentation, keep the burrata whole and let everyone scoop from the center.
Spice Variations:
For a little more heat, increase the crushed red pepper flakes or add a small pinch of smoked paprika. For a cooling version, skip the spice and add chopped mint or dill instead.
7. Extra Protein Option:
Grilled shrimp, chicken, or even salmon pair beautifully with this salad. Keep the seasoning light so it doesn’t overpower the lemon and burrata.
Make-Ahead Tip:
You can prepare the chickpea and vegetable mixture up to a day in advance. Store it in the fridge without the burrata, then add the cheese and dressing right before serving for the best texture.
Serving Idea:
Serve this salad with warm pita bread or toasted sourdough to scoop up the creamy burrata and dressing—it turns into a restaurant-worthy meal with minimal effort.
Storage:
Leftovers (without burrata) will keep for up to 2 days in the fridge. If you’ve already mixed in the cheese, enjoy it within a few hours for the best texture and flavor.
Q&A
Q: Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella balls or mozzarella pearls are a great substitute. They won’t have the same creamy center as burrata, but the flavor and texture still work beautifully with the lemony chickpeas.
Q: How can I make this salad vegan?
Simply omit the burrata or replace it with a dairy-free cheese or a few spoonfuls of creamy hummus. The rest of the ingredients are naturally vegan-friendly.
Q: Can I prepare this salad ahead of time?
Yes, but keep the burrata separate until right before serving. The chickpea and veggie mix actually tastes even better after marinating in the lemon dressing for a few hours.
Q: What should I serve with this salad?
It pairs perfectly with grilled chicken, fish, or roasted vegetables. For a light meal, serve it alongside pita bread or toasted flatbread.
Q: Can I use dried chickpeas instead of canned?
Absolutely. Cook ¾ cup of dried chickpeas until tender (about 1½ cups cooked), then cool and use them in place of the canned ones.
Nutrition
(per serving, approx.)
Calories: 340 kcal
Protein: 14 g
Carbohydrates: 28 g
Fat: 20 g
Fiber: 7 g
Sugar: 5 g
Sodium: 480 mg
(Values vary slightly depending on the size of the burrata and the amount of olive oil used.)
Conclusion
This Mediterranean Lemon Chickpea & Burrata Salad is simple yet elegant—a mix of creamy, tangy, and fresh. The chickpeas bring substance, the lemon dressing adds brightness, and the burrata ties it all together with its soft richness. It’s a quick dish that feels restaurant-worthy but only takes minutes to make. Whether you serve it as a light lunch, a side for dinner, or the centerpiece of a summer spread, it’s fresh, filling, and unmistakably Mediterranean.