Chickpeas al Limone With Burrata
Updated January 20, 2026
- Ready In
- 25 min
- Rating
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Ingredients
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 garlic cloves, finely chopped
3 (15-ounce) cans chickpeas, undrained
1 tablespoon lemon zest (from 1 large or 2 small lemons)
¼ cup lemon juice (from 1 large or 2 small lemons)
1 cup finely grated Parmesan, plus more for topping
Salt and pepper
8 ounces burrata, drained
Handful basil leaves
Sourdough or baguette, for serving
Nutritional analysis per serving (4 servings)
85 grams carbs; 70 milligrams cholesterol; 959 calories; 20 grams monosaturated fat; 6 grams polyunsaturated fat; 17 grams saturated fat; 48 grams fat; 21 grams fiber; 1590 milligrams sodium; 50 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a deep, medium skillet or pot over medium-high. When hot, drizzle with 1 tablespoon of olive oil; add the garlic and cook until fragrant, 15 to 30 seconds. Stir in the chickpeas and their brine, then bring to the boil. Let the brine bubble rapidly until it has reduced and thickened, 8 to 10 minutes. Reduce heat to low, add the lemon zest and stir for 1 minute.
- Step 2
Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.
- Step 3
Add the chickpeas and the reduced brine to the Parmesan-lemon mixture and stir continuously until the cheese has melted and the sauce is thick but still loose. Taste and season with salt and pepper.
- Step 4
To serve, divide among bowls and drizzle with more olive oil. Tear the burrata over the top and sprinkle with the basil leaves and more Parmesan. Serve with bread.
Private Notes
Comments
I have been cooking NYT recipes for years and never had commented until now. Because this recipe is so good that it deserves a comment singing praises. I’m a college student. The only recipes I will cook are the ones that are quick and composed of cheap ingredients. This recipe checked those boxes. And the food which I plated on the classic college girl pink plastic plate looked and tasted of restaurant quality—a dish for which I would return to that restaurant again and again. My roommates’ mouths were watering as I ate this, and upon my offer of a bite, their taste buds, too, were dancing in their mouths. Another one of my roommates (who could be a contestant on Worst Cooks in America) asked for the recipe upon hearing how easy it was to make. The moral of this story is to make this recipe if you only have 30 minutes to cook dinner—or 30 minutes to live. It will change your life.
I wouldn’t usually use the aquafaba from a tin of chickpeas, but came home frazzled from a tough day and needed something quick and comforting. This really fit the bill, uses pantry staples and comes together very quickly. I didn’t have buratta and didn’t miss it but found the basil essential.If you don’t add any extra salt, I think the sodium isn’t a whole lot different than many other recipes. I skipped using a bowl, just adding the Parmesan, lemon and olive oil to the pot. Will make again!
Heavenly. I didn't have burrata so used fresh mozzarella and that worked just fine.
Delicious. Couldn’t find Burata so I had to use mini mozzarella balls. Next time I’ll make half a recipe. It’s really tasty and it makes a lot!
Finished with parsley instead of basil, as it's al I had, and it worked really well. My tinned chickpeas were unsalted, so I felt I could have added more salt. I served with baked sweet potato and a squeeze of lemon juice.
So simple and so good! Will add less lemon juice next time I prefer the zest over the juice though in any recipe. Didn’t have basil but I’m sure it would elevate it even more!