Dinner

Chickpeas al Limone with Burrata Recipe

ByElena Hart March 28, 2026March 28, 2026

Introduction

Chickpeas al Limone with Burrata is a bright and comforting dish that combines zesty lemon flavor with creamy burrata cheese. Perfect for a light meal or elegant appetizer, it pairs beautifully with crusty bread.

A white ceramic bowl contains a dish with three main layers: the bottom layer is a light golden chickpea stew with a slightly thick broth, the middle layer has soft, creamy white cheese dollops spread unevenly on top of the chickpeas, and the top layer is sprinkled with bright green fresh basil leaves and delicate shreds of white cheese. On the left edge of the bowl, there is a piece of crusty golden-brown bread resting sideways. A silver spoon is partially placed inside the bowl on the right side, with its handle sticking out. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat a deep, medium skillet or pot over medium-high heat. When hot, drizzle with 1 tablespoon of olive oil. Add the garlic and cook until fragrant, about 15 to 30 seconds. Stir in the chickpeas along with their brine, then bring to a boil. Let the brine bubble rapidly until it reduces and thickens, approximately 8 to 10 minutes. Reduce heat to low, add the lemon zest, and stir for 1 minute.
Step 2: Meanwhile, in a large bowl, combine the lemon juice, grated Parmesan, and the remaining ¼ cup of olive oil.

Step 3: Add the chickpeas and the reduced brine from the skillet to the Parmesan-lemon mixture. Stir continuously until the cheese melts and the sauce becomes thick but still loose. Taste and season with salt and pepper as needed.
Step 4: To serve, divide the chickpeas among bowls and drizzle with additional olive oil. Tear the burrata over the top, sprinkle with basil leaves and extra Parmesan. Serve immediately with slices of sourdough or baguette.

Tips & Variations

Use fresh lemons for the best bright lemon flavor in the zest and juice.

For a vegan version, substitute the Parmesan with nutritional yeast and omit the burrata.
Toast the bread lightly for extra crunch alongside the creamy chickpeas.
Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. Add fresh burrata and basil after reheating for the best flavor and texture.

How to Serve

A shallow white bowl holds two main layers: the base is a creamy light yellow soup with soft chickpeas scattered throughout, topped with dollops of white, fluffy cheese that looks rich and moist. Fresh green basil leaves dot the top, adding pops of color, along with a light sprinkling of black pepper and a drizzle of golden olive oil. Resting on the left side inside the bowl is a piece of toasted baguette, golden brown and crisp. A silver spoon is partly dipped into the soup on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before using. This will add time, but the flavor and texture will be excellent.

Is burrata necessary, or can I use another cheese?

Burrata adds a creamy richness that balances the lemony chickpeas perfectly. If unavailable, fresh mozzarella or ricotta can be a good substitute, though the texture will differ slightly.