Mediterranean Lemon Chickpea & Burrata Salad
This Mediterranean-inspired salad is the perfect harmony of creamy, tangy, and fresh. It features protein-packed chickpeas tossed in a bright lemon-herb dressing, paired with juicy tomatoes, crisp cucumbers, and luscious burrata cheese. Each bite bursts with flavor — refreshing citrus, herbal notes, and creamy indulgence.Ideal for lunch, dinner, or as a shareable appetizer with crusty bread or pita.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 2–3 servings
Ingredients
For the Salad
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ small red onion, finely sliced
¼ cup kalamata olives, halved
2 cups arugula or mixed greens
1 large burrata ball (or 2 small ones)
1 tbsp chopped fresh basil or parsley
Optional: 1 tsp capers for briny flavor
For the Lemon Herb Dressing
3 tbsp extra virgin olive oil
Juice and zest of 1 lemon
1 tsp honey or maple syrup
½ tsp Dijon mustard
½ tsp dried oregano
1 small garlic clove, minced
Salt & freshly cracked black pepper, to taste
Instructions
Prepare the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, zest, honey, mustard, oregano, garlic, salt, and pepper.
Adjust seasoning to taste — it should be bright, tangy, and slightly sweet.
Assemble the Salad Base
In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, and herbs.
Pour in most of the lemon dressing and toss gently until well-coated.
Add the Greens & Burrata
Layer arugula or mixed greens on a serving platter.
Spoon the chickpea mixture over the greens.
Gently place the burrata ball in the center (tear it open slightly to let the creamy center flow).
Finish & Serve
Drizzle the remaining dressing over the top.
Sprinkle with a pinch of black pepper, extra lemon zest, and more herbs.
Serve immediately with toasted pita, crostini, or warm flatbread.
Notes & Tips
Make it heartier: Add roasted red peppers or grilled zucchini.
Add crunch: Top with toasted pine nuts or pistachios.
Vegan version: Replace burrata with vegan mozzarella or avocado slices.
Meal prep tip: Keep burrata separate until serving to maintain freshness.
Frequently Asked Questions
Q: Can I use mozzarella instead of burrata?
Yes! Fresh mozzarella or bocconcini work well — though burrata adds extra creaminess.
Q: Can I make this ahead?
Yes — prep the chickpeas and veggies ahead, then add dressing and burrata just before serving.
Q: What can I serve it with?
It pairs perfectly with grilled chicken, salmon, or Mediterranean flatbreads.
Nutritional Information
Calories: 480 kcal
Protein: 20 g
Carbohydrates: 30 g
Fat: 32 g
Fiber: 8 g
Sodium: 420 mg