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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.
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.
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This is a higher protein version of my viral lemon pepper chickpeas! We swap the cream for blended cottage cheese and adjust liquid ratios for a creamy dish that tastes just as decadent as the original.
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 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!
