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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!
We loved this! I didn’t have dry mustard, but it was excellent without it. I substituted Oatmilk for heavy cream, and added fresh spinach at the end. Served over jasmine rice. Quick to make and delicious! Thank you for the recipe!
Can you suggest a gluten-free work around for the flour? Also, crockpot?
I haven’t tested this one in the slow cooker, but gluten-free flour would work here! 🙂
Made this today as part of my weekly meal prep. Added about a cup of chopped spinach and the zest and juice of one lemon at the end and it took this to the next level of citrus heaven! Looking forward to this with pita chips in my lunches this week! Thank you for a great recipe!
This worked exactly as written, thanks!
My roommate and I really liked this and it was so easy to prepare. Thanks for sharing your recipe with us.
This worked exactly as written, thanks!
Original dinner we ate it with naan, it was delicious. Next day, I added some capers and served over pasta and it was even better! Comes together really quick.
Can you please please share what brand lemon pepper? It’s impossible to find one so lemony all I see is mainly pepper forward ones
I like the McCormick seasoning (or you can make your own with this recipe!)
I really liked this recipe! I substituted half-and-half for the heavy cream and served it over couscous. Thank you – I look forward to trying more of your recipes.
I’m so happy to hear it, Yasamin! Enjoy!
Yum! I have a goal to try a new recipe every week this year- and this was the one. I halved the recipe as it mentioned not good to freeze (thanks for saying) and im solo so will eat tomorrow too! Adding to my meal rotation. 🙂
What a fun goal to make for the year! We have a bunch of recipes here I think you’d love 🙂 Happy eating!