Dirty Martini Chickpeas

These dirty martini chickpeas are everything you love about a dirty martini but in a cozy chickpea dinner form. If you’re looking for a quick, one-pan meal that feels a little fancy but takes just 20 minutes, this is the one!

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I love a good dirty martini, so naturally, I had to bring those bold, briny flavors into the kitchen. After testing a bunch of different variations, I landed on this creamy, garlicky, olive-infused chickpea dish that packs in maximum flavor with minimal effort.

Not Shaken, not stirred…but definitely simmered

• Full of bold, briny flavor: Olive brine, gin, and lemon juice give this dish its signature martini-inspired taste.
• One-pan, 20-minute meal: Easy to throw together on busy nights.
• Pairs perfectly with so many things: Serve it over pasta, rice, or with crusty bread for the most deliciousness.

Here’s what you’ll need

This is just an overview – jump to the recipe for all of the measurements and full instructions!

• Olive Oil: Use extra virgin olive oil for the best flavor.
• Garlic: Always use fresh garlic for the best flavor—pre-minced can taste bitter.
• Castelvetrano Olives: These are mild and buttery, but if you want a sharper briny flavor, use Manzanilla or Kalamata.
• Lemon: We’re using the lemon zest for flavor and lemon juice for acidity.
• Fresh Rosemary: Chop very finely so it blends in; swap for thyme if you prefer a milder herb.
• Olive Brine: The secret to the martini-inspired flavor! Adjust to taste if you prefer it less salty.
• Gin or Vodka: Gin adds a herbaceous depth, while vodka is more neutral—skip if avoiding alcohol.
• Chickpeas: For convenience, use canned chickpeas (drained and rinsed) or cooked dried chickpeas for more texture.
• Heavy Cream: For a dairy-free version, use full-fat coconut milk or cashew cream.

Don’t Forget The Garnish

Want to go all in on the martini theme? Serve with a lemon twist and a sprinkle of whole olives for a bolder hit of that cocktail flavor!

Ready in 20 Minutes

A vegetarian dinner recipe that’s ready with one pot in under 20 minutes? Say no more.

1. Build the flavor base by sauteeing the garlic, chopped olives, lemon zest, and rosemary in olive oil until your kitchen starts to smell amazing (about 2 to 3 minutes).
2. Stir in everything else, building even more flavor with lemon juice, olive brine, and gin (or vodka).
3. Spoon into bowls and garnish with whole olives and strips of lemon peel if you’re feeling fancy.

Serve it with

• Over Pasta or Rice – The creamy sauce coats pasta beautifully.
• With Crusty Bread – Perfect for soaking up every last drop.
• Alongside Roasted Veggies – Think roasted asparagus, zucchini, or cherry tomatoes.
• As a Small Plate – Serve it tapas-style for a fun appetizer.

Pair it with a dirty martini for the full effect. 🍸😏

More chickpea Dinners

Creamy Lemon Pepper Chickpea Skillet

20 minutes

Marry Me Chickpeas (With Creamy Tuscan Sauce)

15 minutes

Chickpea Cordon Bleu Skillet

45 minutes

Marinated Chickpeas With Whipped Feta

15 minutes

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Dirty Martini Chickpeas

5 from 5 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Servings: 4 servings

These dirty martini chickpeas are everything you love about a dirty martini but in a cozy chickpea dinner form. If you’re looking for a quick, one-pan meal that feels a little fancy but takes just 20 minutes, this is the one!

Ingredients 

1x2x3x

• ▢ 2 Tbsp olive oil, 30 mL
• ▢ 2 cloves garlic, minced
• ▢ 7 pitted Castelvetrano olives, finely chopped
• ▢ 1 lemon, 1 Tbsp of the grated zest, 2 Tbsp of the juice
• ▢ 1 Tbsp finely chopped fresh rosemary
• ▢ 2 Tbsp olive brine, from the jar of olives, 30 mL
• ▢ 2 Tbsp gin or vodka, 30 mL
• ▢ 2 15-oz cans chickpeas, drained, 425 g cans
• ▢ ½ cup heavy cream, 120 mL
• ▢ Optional garnish: whole pitted olives and strips of lemon peel

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Instructions 

• Flavor Base: Heat 2 Tbsp olive oil in a large saute pan over medium heat. Add 2 cloves garlic (minced), 7 pitted Castelvetrano olives (finely chopped), the grated zest of 1 lemon, and 1 Tbsp finely chopped fresh rosemary. Cook for 2 to 3 minutes or until garlic is fragrant.
  
• Assemble: Stir in lemon juice, 2 Tbsp olive brine, 2 Tbsp gin or vodka, 2 15-oz cans chickpeas, and ½ cup heavy cream. Bring to a gentle simmer and let cook, uncovered, for 10 to 12 minutes, or until sauce has thickened and chickpeas are hot.
  
• Serve: Serve hot, optionally garnished with olives and lemon peel. Serve with good crusty bread, over pasta, or with steamed veggies!
  

Notes

Fridge: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm gently on the stovetop, adding a splash of water or cream to loosen the sauce if needed.

Freezing: The cream can separate when frozen, so I don’t recommend it. Better to eat it fresh!

Can I make this without alcohol? Absolutely! Just skip the gin/vodka and add an extra splash of olive brine to keep the depth of flavor.

What’s the best substitute for heavy cream? Use coconut milk, cashew cream, or a plant-based heavy cream alternative for a dairy-free version.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 25g | Protein: 7.5g | Fat: 15.9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.5g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 434mg | Potassium: 280mg | Fiber: 4.7g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 4.4mg | Calcium: 66mg | Iron: 1.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!