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    Home » Recipes » Pasta & Noodles

    April 26, 2017 77 Comments

    Creamy Lemon Pepper Chickpeas

    3.1K shares
    Jump to Recipe

    If you follow my Instagram stories, then you might have seen my many failed attempts at trying to make ladyfinger cookies. Traditional ladyfingers are made with whipped egg whites, so I thought, that's an easy peasy sub, just use our new friend aquafaba. It turns out these cookies were not my friends and did not want to cooperate. So after 3 failed attempts, 8 spongey cookies consumed, and a mountain of leftover chickpeas, I had to form a new plan of attack. Creamy Lemon Pepper Chickpeas! And what a lovely plan it was.

    Creamy Lemon Pepper Chickpeas. Just 20 minutes to whip up this favour-packed vegan side dish. Perfect on pasta, toast, or served with a salad and potatoes. #itdoesnttastelikechicken

    When it comes to cooking, I truly think the mistakes tend to guide you (if you let them), this unintended recipe, was a very, very, very good idea! Just 20 minutes to make this easy, creamy, zesty lemon, peppery, totally addictive chickpea dish.

    Holy smokes these chickpeas are delicious! It took everything in me not to polish off the entire pan myself. Perfect as a side served with salad and some potatoes or rice, spooned over pasta, or as a scrumptious open faced sandwich on top of toast. You're going to want these saucy chickpeas everywhere!

    Creamy Lemon Pepper Chickpeas. Just 20 minutes to whip up this favour-packed vegan side dish. Perfect on pasta, toast, or served with a salad and potatoes. #itdoesnttastelikechicken

    More news: Now that my cookbook Fuss-Free Vegan has been released for pre-order (OMG still losing it with excitement!!!), I have a bit more time on my hands so you're going to see things changing and improving on the blog, starting with today's new recipe layout. What do you think? Notice the cool new feature where you can change the servings, then the recipe sorts out the math for you! I 'm diggin' it.

    Creamy Lemon Pepper Chickpeas. Just 20 minutes to whip up this favour-packed vegan side dish. Perfect on pasta, toast, or served with a salad and potatoes. #itdoesnttastelikechicken

    To make Creamy Lemon Pepper Chickpeas: Sauté the onions and garlic until they are translucent and beginning to brown. Then sprinkle in the flour and stir and cook for an additional 30 seconds to heat up the flour.

    Creamy Lemon Pepper Chickpeas. Just 20 minutes to whip up this favour-packed vegan side dish. Perfect on pasta, toast, or served with a salad and potatoes. #itdoesnttastelikechicken

    Add in the vegetable broth, lemon juice, lemon zest, salt, and pepper, and stir scraping up the bits stuck to the bottom of the pan. Add in the chickpeas and bring to a simmer.

    Creamy Lemon Pepper Chickpeas. Just 20 minutes to whip up this favour-packed vegan side dish. Perfect on pasta, toast, or served with a salad and potatoes. #itdoesnttastelikechicken

    Simmer for 5 to 10 minutes until the sauce thickens, then stir in the coconut milk. If you find your sauce a little too thick, you can add more broth to thin, and if you find your sauce a little too thin, just cook down a bit more. Garnish with cilantro or parsley before serving.

    Creamy Lemon Pepper Chickpeas. Just 20 minutes to whip up this favour-packed vegan side dish. Perfect on pasta, toast, or served with a salad and potatoes. #itdoesnttastelikechicken

    Print Recipe
    4.96 from 44 votes

    CREAMY LEMON PEPPER CHICKPEAS

    Perfect on pasta, toast, or served with a salad and potatoes. 
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American
    ingredient tag: beans, chickpeas
    Servings: 4
    Calories: 229kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 tablespoon olive oil
    • ½ yellow onion, chopped
    • 3 cloves garlic, minced
    • 1 tablespoon all-purpose flour, (gluten-free if preferred)
    • 1 cup vegetable broth
    • 1 lemon zested
    • 2 tablespoons lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1, 19oz can chickpeas (about 2 cups), drained and rinsed
    • ¼ cup full-fat coconut milk
    • small handful cilantro or parsley, chopped
    US Customary - Metric
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    Instructions

    • Heat the olive oil in a skillet over medium-high heat. When hot add the onions and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes.
    • Sprinkle in the flour and stir and cook for an additional 30 seconds to heat up the flour. Now add the vegetable broth, lemon juice, lemon zest, salt, and pepper. Stir and scrape the bottom of the pan to remove on any stuck on bits. Stir in the chickpeas and bring to a simmer. Cook for another 5 to 10 minutes until the sauce has thickened.
    • Stir in the coconut milk. If you find your sauce a little too thick, you can add more broth to thin, and if you find your sauce a little too thin, just cook down a bit more. Garnish with cilantro or parsley and serve hot.

    Nutrition

    Calories: 229kcal | Carbohydrates: 30.1g | Protein: 8.5g | Fat: 9.5g | Saturated Fat: 3.5g | Sodium: 516.4mg | Fiber: 7.7g | Sugar: 5.5g | Vitamin C: 17.3mg | Calcium: 70mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    Bon Appetegan!

    Sam.


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    Reader Interactions

    Comments

    1. Susan says

      June 23, 2022 at 12:42 pm

      5 stars
      I have made this twice now and my husband and I LOVE it. I double the recipe for the 2 of us and have it over brown rice (so I can have leftovers). The 2nd time we added sauteed mushrooms. When I reheat the leftovers for lunch, I add spinach to wilt while it is heating. I also added red pepper flakes and used homemade cashew cream instead of coconut.

      Reply
    2. Kim says

      February 12, 2022 at 7:46 pm

      4 stars
      This recipe was a good starting point. I amped it up using juice of two lemons plus their zest, additional garlic powder/garlic, thyme, and marjoram. Thanks for the recipe, and your upbeat attitude =)

      Reply
    3. Kassie Brown says

      December 07, 2020 at 8:02 pm

      5 stars
      This was super delicious! This recipe is so adaptable! I added carrots and zucchini. I will definitely be making this again.

      Reply
    4. Sada says

      October 05, 2020 at 5:35 pm

      Hey Sam, thanks for yet another yummy recipe!! Tried this recipe for the first time tonight and I'm blown away. Paired it with some quinoa. May add some zucchini next time, as suggested by other reviews, just to amp up the veg. Loved how easy this was to throw together!

      Reply
      • Sada says

        October 05, 2020 at 5:36 pm

        5 stars
        I forgot to star it - 5 stars!!

        Reply
    5. Julie Ann Gardner says

      August 30, 2020 at 12:20 pm

      I added a red pepper and a pinch of chilli flakes to give a little colour to this recipe. I had it over pea pasta (protein) with a green side salad. Make double....truly quick and delicious.

      Reply
    6. Sutton says

      July 22, 2020 at 9:40 am

      5 stars
      One of my favorite dishes on this page. The rich lemon taste is perfection either by itself or over rice. It seems so gourmet 🙂 !!

      Reply
    7. Ann Mione says

      July 15, 2020 at 10:13 am

      This is SO delicious! Thank you so much for your amazing recipes and enthusiasm!

      Reply
      • Sam Turnbull says

        July 17, 2020 at 11:57 am

        My pleasure 🙂

        Reply
    8. Rachel says

      July 08, 2020 at 1:17 pm

      5 stars
      Fantastic recipe that has become my new favorite during quarantine. It's delicious as written or can be doctored up easily. I like to add carrots and zucchini for some extra veg and have used this as a filling for a chicken-less potpie. Thank you for sharing!

      Reply
    9. Jess says

      May 06, 2020 at 8:42 pm

      Added a little bit of red pepper flakes to this and it was so good!

      Reply
    10. Kristine says

      April 06, 2020 at 5:53 pm

      5 stars
      Made this tonight! Was so happy to see I already had all of the ingredients on hand. I served it over a quinoa and wild rice mix with a side of string beans.

      Reply
    11. Adeline says

      April 05, 2020 at 2:37 pm

      5 stars
      Whoa. This has got to be one the yummiest meals ever, and is somehow also one of the easiest?! Didn’t have parsley on hand so I topped with garlic chives from the garden and dipped some homemade bread i Sri the sauce. So psyched to have found a new staple!

      Reply
      • Sam Turnbull says

        April 09, 2020 at 5:18 pm

        Aww yay!! Thrilled you loved it so much Adeline 🙂

        Reply
    12. Gabbi says

      March 26, 2020 at 6:43 pm

      5 stars
      I’m another one who happened to have everything I needed for this recipe at home whilst on lock down, including parsley from the freezer. Creamy, zesty and gorgeous! We had it with baba gaboush and flatbread xxxx

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:42 pm

        Sounds wonderful!

        Reply
    13. Kristal says

      March 25, 2020 at 2:44 pm

      5 stars
      Simply excellent. Thankfully, I had the ingredients on hand to make this dish while being confined to my home. We ate these chick peas with wild rice, and I'm glad I doubled the recipe for leftovers. I'm soooo grateful those cookies didn't work out because this dish is a keeper.

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:38 pm

        Happy you loved it, Kristal 🙂

        Reply
    14. Tova says

      March 23, 2020 at 8:43 am

      5 stars
      Another smash hit Sam! This sounded good in principle & looked lovely but I was a little sceptical especially about a coconut undertone. WOOOOOW!!! Just WOW! The lemon pops, the creamy sauce is chin dripping heaven. I added broccoli & zucchini to up the veg quotient & stuck to your great counsel for the rest. It got polished off by 2 in one sitting. And it’s so simple - I’m teaching my vegan nephew to cook & we made this dish together for his second dinner lesson. It’s now on his weekly rotation!

      Reply
      • Sam Turnbull says

        March 23, 2020 at 1:16 pm

        Aww wonderful!!! Thrilled you loved it so much, Tova 🙂

        Reply
    15. Laurel says

      March 20, 2020 at 4:56 pm

      Just made this. Added some nutritional yeast. Its so delicious. Will make again and again.

      Reply
      • Sam Turnbull says

        March 23, 2020 at 1:07 pm

        Wonderful!!

        Reply
    16. lena says

      February 28, 2020 at 5:55 am

      this started out as a struggle meal, but i added zucchini from the garden and served with roast potatoes and a little rice - and it felt like an absolute feast! so delicious. highly recommend the zucchini addition, btw, it soaks up the flavour beautifully, but i feel like this is a super adaptable meal in general. so glad i now know how to make it!

      Reply
      • Sam Turnbull says

        February 28, 2020 at 8:23 am

        Wonderful!

        Reply
    17. Diane K says

      January 28, 2020 at 7:41 pm

      5 stars
      Hot Damn.....these are so good. I usually eat spiced crispy chickpeas, what a nice change of pace, so fresh with the lemon and creamy garlic goodness. Made these tonight for tomorrow night's dinner (will serve over wild rice), I didn't want to stop eating them after tasting them for seasoning.

      Reply
      • Sam Turnbull says

        January 29, 2020 at 4:15 pm

        Haha! Amazing! So happy you enjoyed, Diane 🙂

        Reply
    18. clutchngrab says

      January 21, 2020 at 1:21 pm

      5 stars
      Hi Sam. So as I am inclined to do, I saw this recipe and riffed on it because I LOVE chickpeas and lemon/garlic. Sooo, I followed the base recipe with the lemon onion and garlic and made a middle-eastern seasoning mix out of zatar, onion powder, garlic powder, tumeric and sumac along with salt and pepper. I went with a cup and a half of veggie broth and instead of coconut milk mixed in 2 tbls of tahini. I also had a cold baked potato I mashed and added just because I could. I also pressure cooked a cup of dried chickpeas first since I think they taste better than canned. Finished it off with microwaved frozen broccoli. OMG - the best thing I've cooked in a while. Thanks for the great inspiration!

      Reply
      • Sam Turnbull says

        January 22, 2020 at 6:02 pm

        Glad you enjoyed!

        Reply
    19. Hedwig says

      December 29, 2019 at 7:03 pm

      5 stars
      Wow!! Loooooved it! I served it over pasta and it is so tasty and creamy! Will make it again! Thank you Sam, you’re the best!!

      Reply
      • Sam Turnbull says

        December 31, 2019 at 12:18 pm

        Thrilled you enjoyed it, Hedwig 🙂

        Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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