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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!
This is delicious and so easy! I use coconut milk and add spinach to it- this recipe is in my regular rotation. Thank you!
Thanks for the kind words Anne, happy eating!
OH MY GOSH! This right here is a literal gift from the lemon gods. I halved the recipe and used chicken bone broth. Added fresh lemon juice and eyeballed the Parmesan and this will absolutely 100% become a staple sauce in my house.
Big smiles over here Ashley, thanks for trying it!
This was one of the best vegetarian dishes I’ve ever made. And I’ve made a lot! Finally got my vegetarian daughter to eat chickpeas!
Nothing better than hearing this, thank you Al!
Delicious nutritious food ❤️
Good health is the new wealth and it’s only obtained by the food choices we make at the end of the day
Happy tastebuds, happy heart — thanks Leon!
I made this on Sunday as part of meal prep and it was SO delicious! I ate all of it over the course of 3 days. It kept well in the fridge and heated beautifully. The flavor was so good! The only thing I added were 2 tsp of lemon juice.
Thrilled to hear you enjoyed it so much Carla, thanks for your review!
Can I substitute the heavy cream for cashew cream? (I am trying to cut down on dairy)
Yes! Cashew cream would work well here.
I used freshly ground black pepper and lemon zest and juice instead of lemon pepper. It tastes delicious, but I wish I had gone the lighter option suggested in the notes and used coconut milk and maybe a little coconut cream, for a healthier version.
I used Great Northern Beans though instead of chickpeas as I wanted the texture to be creamier. I’d probably also half the recipe next time since it’s just me eating this. 😆 it’s too decadent to eat it all myself!
Happy you enjoyed it Thelma, thanks for sharing your feedback!
Made this and used it as a pasta sauce last night. It is an automatic favorite! Very delicious, highly recommend!
I’m so happy to hear it was a hit, Emma. Happy eating!!
So easy to make and incredibly delicious! I added the juice of 1 lemon and a splash of red wine vinegar to balance out the richness. Served with buttery, crusty bread. Already can’t wait to make it again.
Yay, so glad it was a hit Kelsey!
This worked exactly as written! At first my husband asked what meat protein we’re having with this…..after we ate, he asked me to make again!! He didn’t miss the “meat” protein and neither did I. This is so, so good!!!
So happy you both enjoyed it Alison, happy eating!