Description
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
Salt and black pepper, to taste
1 cup fresh basil leaves
2 tbsp pine nuts, toasted
1 clove garlic
¼ cup grated Parmesan cheese
¼ cup olive oil (for pesto)
Zest and juice of 1 lemon
1 ball burrata cheese, torn into pieces
2 tbsp extra virgin olive oil (for drizzling)
Directions:
Preheat the oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes,
shaking the pan halfway through.
In a food processor, combine basil, toasted pine nuts, garlic, Parmesan, olive oil, lemon zest, and lemon juice. Blend until smooth, adding more olive oil if
needed. Season with salt and pepper to taste.
Once chickpeas are roasted, toss them in the lemon pesto sauce until well coated.
Arrange the chickpeas on a platter, top with torn burrata pieces, and drizzle with extra virgin olive oil.
Garnish with additional toasted pine nuts and fresh basil leaves. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Pesto Roasted Chickpeas with Burrata:
- Prep & Roast: Preheat your oven to 400°F (200°C). Thoroughly pat the drained chickpeas dry with a paper towel to ensure crispiness. Toss them on a baking sheet with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, shaking the pan at the 10-minute mark for even browning.
- Toast the Nuts: While the chickpeas roast, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Watch closely to prevent burning. Set aside to cool slightly.
- Make the Pesto: In a food processor, combine the fresh basil, 2 tbsp of the toasted pine nuts, garlic, Parmesan, ¼ cup olive oil, lemon zest, and lemon juice. Pulse until a coarse paste forms, scraping down the sides as needed. Season with salt and pepper.
- Combine: Once the chickpeas are golden and crisp, transfer them to a mixing bowl. Add the lemon pesto and toss until the chickpeas are evenly and generously coated.
- Assemble & Serve: Arrange the pesto-coated chickpeas on a serving platter or shallow bowl. Gently tear the burrata over the top, allowing the creamy center to spill out. Drizzle with extra virgin olive oil, garnish with remaining pine nuts and basil, and serve immediately.
Serving Suggestions
This dish is versatile. Serve it as a stunning appetizer with crusty bread for scooping. For a light main course, plate it over a bed of peppery arugula or warm, creamy polenta. It also makes a fantastic side to grilled chicken or fish. Accompany with a crisp, chilled white wine like Sauvignon Blanc to complement the lemon.
How-to Summary
In summary: roast dried chickpeas with oil, salt, and pepper until crisp. Blend fresh basil, toasted pine nuts, garlic, Parmesan, oil, lemon zest, and juice into a pesto. Toss the warm chickpeas in the pesto, then top with torn burrata, a final drizzle of oil, and extra garnishes.
Frequently Asked Questions
Can I use canned chickpeas without roasting?
You can, but roasting is crucial. It transforms the chickpeas, adding a deep, nutty flavor and satisfying crunch that contrasts beautifully with the creamy burrata and pesto.
What can I substitute for pine nuts?
Toasted walnuts, almonds, or even sunflower seeds make excellent, more affordable alternatives with a similar texture and rich flavor.
How do I store leftovers?
Store components separately for best results. Keep pesto-coated chickpeas in an airtight container in the fridge for up to 3 days. The burrata is best added fresh when serving.
Is there a dairy-free alternative to burrata?
For a vegan version, substitute the burrata with a dollop of creamy vegan cashew cheese or ripe, sliced avocado. Use nutritional yeast instead of Parmesan in the pesto.
My pesto is too thick. How can I thin it?
Add more olive oil, one tablespoon at a time, while blending. You can also use a bit of the lemon juice or even a splash of water to reach your desired consistency.
Common Mistakes to Avoid
- Not Drying the Chickpeas: Skipping the step of patting the canned chickpeas dry will steam them instead of roast them, resulting in a soft, not crispy, texture.
- Over-processing the Pesto: Pulse the pesto ingredients until just combined. Over-blending can heat and darken the basil, leading to a bitter taste.
- Adding Burrata Too Early: Assemble the dish just before serving. The warmth of the chickpeas will perfectly soften the burrata. Adding it too early can make it melt into a mess.
- Using Stale Nuts: Always taste your pine nuts before using. Rancid nuts will ruin the entire flavor profile of the delicate pesto.
Conclusion
This recipe for Lemon Pesto Roasted Chickpeas with Burrata masterfully combines textures and flavors—crispy, savory chickpeas, vibrant herbaceous pesto, and luxuriously creamy cheese. It’s an impressive yet straightforward dish perfect for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality meal that’s sure to delight. Enjoy the process and the delicious results!