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This creamy lemon pepper chickpea skillet is bright, savory, and quietly powerful. Tender chickpeas simmer in a silky lemony sauce that tastes rich and indulgent, but comes together in just 25 minutes and delivers serious protein thanks to a cottage cheese base.
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save this recipe!This is one of those recipes I make when I want comfort food that still feels fresh and intentional. The lemon pepper keeps it lively, the sauce is shockingly creamy, and it’s the kind of skillet dinner I happily eat straight from the pan with a spoon when no one’s looking.
Key Ingredients
- Cottage cheese: When blended smooth, it creates a high-protein, cream-like base without heaviness.
- Chickpeas: Tender, filling, and neutral enough to soak up the lemony sauce.
- Lemon pepper seasoning: Provides acidity and brightness without needing extra citrus juice.
- Vegetable broth: Thins the sauce just enough while keeping it savory.
- Parmesan: Reinforces the umami and gives the sauce a classic, comforting finish.
- Mustard powder: Subtle, but it deepens the flavor and supports the lemon.
- Parsley: Adds freshness and contrast right at the end.
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High Protein Creamy Lemon Pepper Chickpea Skillet
Ingredients
- 1 cup cottage cheese
- 2 Tbsp unsalted butter, 28 g
- 2 cloves garlic, minced
- 2 tsp lemon pepper seasoning
- ½ tsp each salt and mustard powder
- 2 Tbsp all-purpose flour
- ½ cup vegetable broth, 120 mL
- 2 15-oz cans chickpeas, drained, 425 g cans
- ½ cup freshly grated Parmesan
- ¼ cup chopped Italian parsley
- To serve: lemon slices, coarsely ground black pepper
Instructions
- Blend: Blend 1 cup cottage cheese in a blender until smooth and creamy, about 1 to 2 minutes.
- Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.
- Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in ½ cup vegetable broth. Bring to a gentle simmer until sauce thickens. Stir in 2 15-oz cans chickpeas (drained), cover, and let simmer for about 5 minutes.
- Finish: Remove from heat. Stir in blended cottage cheese, ½ cup freshly grated Parmesan, and ¼ cup chopped Italian parsley. Garnish with sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)
Notes
Reheat: Warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. The sauce thickens as it sits—just add a little extra liquid when reheating to bring back the silky texture!
Freezer: Not recommended, as the cream-based sauce may separate when thawed.
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
