Mediterranean Lemon Chickpea and Burrata Salad became one of my all-time favorite creations completely by accident. Late one August afternoon, I opened the fridge to a single ball of burrata — creamy, perfect, and begging to be used. Tomatoes from the garden sat ripe on the counter, and a cucumber gifted from a neighbor chilled nearby. Chickpeas? Always in the pantry. Lemons? I picked one right off the porch tree.
That was the day this salad was born. If you’re enjoying this kind of story, make sure you subscribe to my newsletter — you’ll get fresh, flavorful recipes like this delivered straight to your inbox every week.
I tossed everything together without a second thought, and what came out was nothing short of magic. The chickpeas brought a grounding nuttiness, the tomatoes burst with sweetness, the cucumber cooled each bite, and the burrata… oh, the burrata — it melted in, soft and lush, turning the salad into something extraordinary.
Since then, I’ve made this salad on lazy Sundays, packed it for picnics, and served it to last-minute guests who always ask for the recipe. It’s become one of those dependable dishes that doesn’t require a fuss — it just works. It’s not fancy. But it’s full of soul.
Why This Recipe Works So Well
What I love most about this Mediterranean Lemon Chickpea and Burrata Salad is how effortlessly the ingredients support each other. Zingy lemon juice lifts every bite. Chickpeas lend substance and a gentle earthiness. Cherry tomatoes deliver vibrant color and juiciness, while diced cucumber adds that fresh, cool crunch. And burrata? It steals the show every time.
It’s the kind of salad you make once and never forget.
Try serving it with a scoop of Greek Style Loaded Hummus or paired beside this Chickpea Feta Avocado Salad for a complete, mezze-style table spread.
Ingredients & Preparation
A Simple Ingredient List That Delivers Big Flavor
One of the best parts about this Mediterranean Lemon Chickpea and Burrata Salad is how unfussy the ingredients are. You’re likely to have most of them on hand already, and if not, they’re easy to find at any grocery store or local market. What makes this dish shine isn’t complexity — it’s quality and balance.
Here’s everything you’ll need to bring this salad to life:
Ingredients Table
| Ingredient | Amount | Purpose |
|---|---|---|
| Chickpeas (canned) | 1 can (15 oz), drained & rinsed | Base, protein & texture |
| Fresh burrata | 1 ball (4 oz) | Rich, creamy finish |
| Cherry tomatoes | 1 cup, halved | Juicy, sweet acidity |
| Cucumber | 1 small, diced | Crunch & freshness |
| Fresh lemon juice | 2 tablespoons | Zingy brightness |
| Olive oil (extra virgin) | 2 tablespoons | Body, richness |
| Fresh parsley | 2 tablespoons, chopped | Herbal lift |
| Salt & black pepper | To taste | Seasoning |
| Optional: red onion, garlic, chili flakes | A pinch or slice | Extra bite or heat |
Every ingredient plays its part — from the creamy burrata that melts into every bite, to the chickpeas that give the salad substance and balance. Fresh herbs, lemon, and olive oil elevate it with clean, bold flavor.
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Mediterranean Lemon Chickpea and Burrata Salad
- Total Time: 10
- Yield: 4 servings
- Diet: Vegetarian
Description
Mediterranean Lemon Chickpea and Burrata Salad is a light, creamy, and flavor-packed dish featuring tender chickpeas, fresh vegetables, and luscious burrata cheese tossed in a zesty lemon dressing.
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
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: 1/4 red onion, thinly sliced
• Optional: pinch of red pepper flakes or za’atar
Instructions
1. Wash and prep all vegetables: halve the tomatoes, dice the cucumber, and chop the parsley.
2. Rinse and drain the chickpeas. Pat dry with a paper towel.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Add optional garlic or chili flakes if using.
4. In a large bowl, combine chickpeas, tomatoes, cucumber, and parsley. Pour in the dressing and toss gently.
5. Tear or place the burrata over the top of the salad. Season with more pepper or za’atar if desired.
6. Serve immediately with crusty bread or alongside your favorite Mediterranean dishes.
Notes
– Burrata is best at room temperature for maximum creaminess.
– Substitute burrata with mozzarella, whipped ricotta, or goat cheese if needed.
– To make it vegan, omit cheese and add avocado or vegan cheese.
– Store without burrata for up to 2 days in an airtight container.
– Do not freeze — the texture and freshness will be lost.
- Prep Time: 10
- Method: No-Cook
- Cuisine: Mediterranean
Tools & Simple Substitutions
You won’t need anything fancy to make this salad. A few kitchen basics will do:
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Sharp knife & cutting board – for clean cuts on tomatoes, cucumbers, and herbs.
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Mixing bowl – to toss everything without crushing delicate ingredients.
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Citrus juicer (optional) – to extract all the lemon juice with ease.
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Spoon or salad tongs – for gentle folding.
If you don’t have burrata, don’t worry. Substitute with fresh mozzarella pearls, whipped ricotta, or even a soft goat cheese. And while I love the texture of chickpeas, white beans or lentils could step in if needed — though the flavor will shift.
For an extra twist, you could even swap parsley for fresh basil or mint. And if you’re looking for a salad with a slightly different take, this Easy Avocado Tomato Onion Salad is another refreshing option, as is this Watermelon Salad with Cucumber and Feta.
Cooking Instructions & Tips
Step-by-Step Method for Fresh Flavor in Every Bite
Making this Mediterranean Lemon Chickpea and Burrata Salad couldn’t be easier, and it comes together in less than 15 minutes. The key is treating each step with care so the textures and flavors stay balanced and bright.
Step-by-Step Directions:
1. Prep your produce
Wash and dry the cherry tomatoes, cucumber, parsley, and lemon. Halve the cherry tomatoes and dice the cucumber. Chop the parsley finely and set aside.
2. Drain and rinse the chickpeas
Pour the chickpeas into a colander and rinse them under cold water until they run clean. Pat them dry with a paper towel for better texture in the salad.
3. Make the lemon vinaigrette
In a small bowl, whisk together 2 tablespoons of lemon juice, 2 tablespoons of olive oil, a pinch of salt, and a few cracks of black pepper. Add a pinch of chili flakes or minced garlic if desired for extra flavor.
4. Combine and toss
In a large salad bowl, add the chickpeas, tomatoes, cucumber, and parsley. Pour the vinaigrette over and gently toss until everything is lightly coated. Don’t overmix — keep it fresh and loose.
5. Add the burrata last
Gently tear the burrata over the salad or place it whole in the center. Let the cream spill naturally as you serve. Season the top with another pinch of black pepper or za’atar if you like.
For a beautiful, creamy finish, this salad pairs incredibly well with bold sides like Oven Roasted Tomatoes and Burrata with Hot Honey or the hearty Balsamic Roasted Sweet Potatoes with Burrata.
Pro Tips to Get It Just Right
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Don’t skip the drying step for chickpeas. Wet beans will water down the dressing and reduce the flavor impact.
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Use room-temperature burrata. Cold cheese straight from the fridge won’t melt into the salad the same way.
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Adjust lemon to taste. If your lemon is particularly tart, balance with a tiny drizzle of honey or extra olive oil.
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Serve immediately. This salad is at its best when freshly tossed and the burrata is creamy and soft.
Serving, Storing & Pairing
How to Serve It: Simple, Elegant, and So Satisfying
This Mediterranean Lemon Chickpea and Burrata Salad is more than just a side — it can easily stand as a main course, especially on warm days when your body craves something light, fresh, and filling. The chickpeas and burrata give it enough protein and richness to hold its own, while the bright vegetables keep it refreshing.
For presentation, I love placing the burrata whole in the center and letting guests spoon creamy bits onto their plates. A few extra parsley leaves or a finishing drizzle of olive oil on top adds a polished touch.
Pair it with:
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Warm, crusty sourdough or pita bread
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A bowl of Sweet Potato Rounds with Burrata, Roasted Beets & Mint Yogurt for a flavor-packed Mediterranean spread
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Or keep things light with Mediterranean Chickpea Salad Recipe for a double chickpea celebration!
If you’re building a picnic or brunch table, this salad is a dream guest — colorful, easy to transport, and always the first to disappear.
Storing & Reheating (if you must!)
Let’s be honest — this salad is at its absolute best when eaten fresh, but it does hold up well if you need to prep ahead.
To store:
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Keep the dressed salad (without burrata) in an airtight container for up to 2 days in the fridge.
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Add the burrata just before serving to keep the texture creamy and fresh.
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If it starts to dry out, a small splash of lemon juice and olive oil will revive the brightness.
Reheating? Not recommended. The beauty of this dish is in its chilled, fresh form. If you’re looking for a warm dish, try repurposing the ingredients in a grain bowl with warm quinoa or bulgur.
This salad truly shines when served at room temperature, allowing the flavors — especially the burrata — to bloom.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, you can prep the chickpeas, dressing, and chopped vegetables up to a day in advance. Just hold off on adding the burrata until you’re ready to serve, so it stays fresh and creamy.
2. What can I use instead of burrata?
Fresh mozzarella, whipped ricotta, or even soft goat cheese are all delicious substitutes. Each brings a different texture, but all work well with the lemon and chickpeas.
3. Is this salad vegan-friendly?
Not as written — burrata is made with dairy. However, you can easily make it vegan by using a cashew cheese or omitting the cheese altogether and adding more herbs or avocado for creaminess.
4. Can I use dried chickpeas instead of canned?
Absolutely! Just be sure to soak and cook them first until tender. About 1½ cups of cooked chickpeas equals one 15 oz can.
5. Is this salad gluten-free?
Yes, the ingredients are naturally gluten-free. Just make sure any bread or side you serve with it is as well.
Conclusion
Mediterranean Lemon Chickpea and Burrata Salad is one of those recipes that lives in your mind long after the last bite. It’s a celebration of texture, flavor, and simplicity — the creamy burrata mingling with lemony chickpeas and garden-fresh veggies in a way that feels both rustic and elegant.
Whether you serve it as a stand-alone lunch, a starter at dinner, or as part of a full mezze table, this dish always makes an impression. I’ve served it alongside crusty bread and small plates like Greek Style Loaded Hummus or paired with a refreshing Watermelon Salad with Cucumber and Feta.
If you enjoy chickpea-forward dishes, you’ll also love this flavorful twist from another kitchen I adore: Mediterranean Chickpea Salad from Delicious Little Bites. It offers another refreshing take worth trying.