This post contains affiliate links.
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!
This was by far one of the best things I have eaten in a very long time, let alone leaving a review. I will share this with everyone.
Happy you enjoyed it Heather, thanks for cooking with us!
Absolutely delicious, even using half and half. I could have eaten the whole thing! Immediately shared the recipe with friends. Thank you!
So thrilled to hear it, Erin! Happy eating!
This was my first of your recipes to try. It is absolutely delicious I had to tell my family and they loved it too. Awesome blend of flavors. Very addictive!! Thank you!
So happy you loved it, happy eating!
Yes, I’m making this for dinner… However, I wanted to stoo by to say how pleased I am with your recipes. As a person cooking for one, your serving sizes are ideal for weekly meals… no leftovers or waste. THANK YOU
Thanks so much for dropping in to let me know, Robyn! Your comment made my day! 🙂
Loved this recipe! I ate it over rice. I used corn starch since I don’t keep regular flour on hand. I only had one can of chick peas so I halved everything. Worked great! We eat a lot of chick peas and I haven’t made them like this before. I usually heat them up with canned diced tomatoes and Italian seasoning, or have them cold with Italian dressing and chopped onion. Nice to mix it up, especially going into fall with colder weather. I’m planning to make this again – as either a side dish or main!
Hi Donna! I’m so thrilled to hear you loved the recipe. Thanks so much for stopping in to leave such a thoughtful review. Happy eating!
This recipe was delicious using the cottage cheese mixture suggested in the comments (instead of heavy whipping cream). I have a pantry full of different types of beans (lots of white beans, butter beans, and pinto beans), and I wondered if this recipe would work with these or just chickpeas.
Yes! This recipe is great with many types of white beans 🙂 Happy eating!
Lemon Pepper chickpeas is SOOOO GOOD…. made it for dinner, and keep going back to take a nibble to make sure I really thought it was that good! Yup, it is.
I’m so thrilled to hear that you loved the recipe Karen. Happy eating!
I used coconut milk and nutritional yeast to make this vegan as well as added some chia seeds for added fiber! 10/10 delicious
All of those swaps sound absolutely delicious Chelsea. Thanks so much for letting us know how it went! Happy eating!
This looks great, but I was asking for the chick pea pot pie and was directed here
Oops, sorry about that Lorie! This is the chickpea pot pie recipe: https://www.liveeatlearn.com/easy-chickpea-pot-pie/
I took down the fresh parsley, and garnish with dry parsley instead. It was recommended to pair it with pasta or eat it with bread. I topped it of with my mash potatoes. Next time I’m taking off the garbanzo, and use it like a gravy, because it leaves a good aftertaste.
¡Gracias! 🙂
Thanks for making it and sharing Martha!