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This 20-minute Lemon Pepper Chickpea Skillet dinner is about to earn a spot in your dinner rotation. A buttery garlic-infused base, rich Parmesan, and zesty lemon pepper seasoning coat tender chickpeas in a creamy sauce that’s equal parts comforting and zesty.
If you loved my famous Marry Me Chickpeas or Lemon Pepper Tofu…this recipe takes everything great about them and throws them together!
save this recipe!I tested countless batches of these Lemon Pepper Chickpeas to get the perfect balance of creamy, zesty, and savory, and this version wins every time. Tender chickpeas in a luscious garlic-butter sauce infused with lemon pepper seasoning and finished with Parmesan.
Perfect as a quick high protein weeknight dinner, cozy side dish, or meal prep staple, this one-pan recipe is packed with big flavors and satisfying textures in every bite! (It’s also great as a lemony butter bean dish if you don’t have chickpeas.)
A new family Fav
- Zesty Flavor: A perfect balance of garlic, Parmesan, lemon, and black pepper.
- Quick: One-pan stovetop recipe ready in just 20 minutes!
- Versatile: Enjoy it over pasta, rice, or with crusty bread for dipping.
Reader rating
“Saw this recipe on Tiktok and I’m so glad I tried it! I added a shallot in with the garlic and had it over rice with roasted veggies. Definitely will be in my regular rotation of meals!” —Caitlin
The Main ingredients
This simple dish is made with everyday pantry staples for an easy, restaurant-quality meal. Jump to the recipe card for exact measurements!
- Garlic: Use fresh garlic instead of pre-minced for the best flavor.
- Seasonings: Lemon pepper seasoning, salt, and mustard powder (different brands of lemon pepper seasoning vary in saltiness, so adjust the salt as needed).
- All-Purpose Flour: If you need a gluten-free option, swap in cornstarch or a gluten-free flour blend.
- Vegetable Broth: Use a cartoned broth, bouillon, or homemade veggie broth if you have it.
- Chickpeas: Canned chickpeas work great—just drain and rinse them first. If using dried chickpeas, boil the chickpeas until tender before adding them in.
- Heavy Cream: If you prefer a lighter option, half-and-half or canned coconut milk can be used instead.
- Parmesan Cheese: If you’re vegetarian, make sure to use a brand made without animal rennet or swap for nutritional yeast for a dairy-free alternative.
Ready in 20 Minutes
This is a quick and easy one-pan recipe that comes together in just a few simple steps. Jump to the recipe card for full instructions!
- Build the Flavor Base: Melt butter in a large saucepan over medium heat. Stir in garlic, lemon pepper seasoning, salt, and mustard powder, cooking for 1-2 minutes until fragrant. This is where we build all of that flavor!
- Simmer & Thicken: Stir in flour to form a roux, then slowly drizzle in vegetable broth, stirring constantly. Bring to a gentle simmer and allow the sauce to thicken. Add chickpeas, cover, and let simmer for 5 minutes. The simmer time is really just to heat up those chickpeas!
- Finish & Serve: Remove from heat and stir in Parmesan and parsley. Garnish with freshly ground black pepper and lemon slices. The sauce will continue to thicken as it cools!
Pairing ideas
These chickpeas can be served on their own, but we tend to like to pair them with:
- Veggies: Like air fryer veggies or rice-free stuffed tomatoes (with cottage cheese).
- Pasta: I’ve paired this with a vegetarian carbonara – so good!
- Bread: A good thick cut of sourdough is so simple but so good with this (or plant-based garlic bread!)
If you loved this recipe, try my Dirty Martini Chickpeas, Creamy Parmesan Butter Beans, or High Protein Pesto Chickpeas next!
Creamy Lemon Pepper Chickpea Skillet
Ingredients
- 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
- 1 cup vegetable broth, 236 mL
- 2 15-oz cans chickpeas, drained, 425 g cans
- 1 cup heavy cream, 236 mL
- ½ cup freshly grated Parmesan
- ¼ cup chopped Italian parsley
- To serve: lemon slices, coarsely ground black pepper
Instructions
- 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 1 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 pan from the heat then stir in 1 cup heavy cream, 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
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!
delish! I subbed dried parsley. Keeper recipe for sure
So glad you enjoyed it, thanks Traci!
I love this recipe! So fast & easy and very flavorful!! I will definitely be making this again!!
So glad you enjoyed it, thanks Theresa!
What id you are using dry chickpeas ? Do you have a recipe for getting dry chickpeas ready for recipies like this? They are so much more affordable to buy dry!
Yes! I have a guide for how to cook dried chickpeas here. Whenever you’re using dried chickpeas that have been boiled at home, use one and a half cups of boiled chickpeas for every one can that the recipe calls for.
This came together quickly with ingredients I always have on hand!
This was such a simple recipe that came in absolutely clutch for the fam. I subbed in a can of butter beans for one can of the chickpea’s. Thank you for posting it
Big smiles over here, thanks for trying it John!
Very easy to put together and with some personal preference tweaks (lots of fresh lemon juice and fresh cracked pepper), it was amazing! I certainly ate more than just my share.
So thrilled to hear that you loved it. Happy eating!
Great recipe! I make this all the time. However, I often find the sauce would come out a little too thin, so I’ve adjusted the ratios as follows; 3/4 cup broth, 3/4 cup Parmesan, and 3 tbsp flour.
Thanks for sharing your feedback Maddey!
I’ve made this recipe a couple of times already and am just addicted. My family including my grandchildren also really enjoy it which I was actually shocked about! I made it exactly as per the recipe, and tend to enjoy it on it’s own or with a crusty, toasted bread like sourdough rye. Delicious!
Nothing better than hearing this Rochelle, so glad your family enjoyed it!
It’s scrump-dilly-licious! Easy to put together, too. It did take a bit longer than 5 minutes to pull it all together — at almost 68 years and a novice in the kitchen I move slowly — but no complaints. It’s better to be done right than too fast. This was a “dry run” for feeding my brother the omnivore, and it surely will go more quickly as I have more practice. I’ll certainly enjoy the fruits of my practice runs. Now I’ll have to prepare the Marry Me Butterbeans … The fun never ends!
Thrilled you loved it, thanks for the review Nick!
This looks so great!
If I don’t have lemon pepper seasoning can I use a real lemon and fresh pepper? If so, would you recommend using the zest and pepper in the beginning and the lemon juice at the end?
Thanks!
Yep, that’s exactly how I would do it! 🙂
It was bland. I feel like it needed something, but I don’t know what that could be. Any suggestions?
A dash more of salt if the flavors don’t taste intense, or you can squeeze in fresh lemon juice / lemon zest!