Lemon pepper chickpea skillet with cashew cream is a bright, creamy one-pan meal made with canned chickpeas, garlic, lemon pepper seasoning, and a silky cashew sauce. It comes together with mostly pantry ingredients in about 20 minutes.
If you love the flavor of my lemon pepper tofu and the richness of my lemon cashew cream pasta sauce, this recipe brings those same elements together in an easy vegan chickpea dinner.
Serve it over rice or pasta, or grab some crunchy baguette and enjoy it straight from the pan while scooping up every last drop of the mouthwatering sauce.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Fast and super easy to prepare--and absolutely fantastic dish!!! I increase the cashew cream quantity starting with ¾ cup of cashews to allow more cashew cream to serve with the rice. Definitely a go-to recipe for a quick evening main dish!
- Robert
Ingredients
- Lemon pepper seasoning: Salt levels vary by brand, so taste before adding additional salt.
- Raw cashews: Use cashews labeled unroasted and unsalted. If you don't have a high-speed blender, soak them in hot water first to soften.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make lemon pepper chickpeas
- Whisk together the vegetable broth and cornstarch. Set aside.
- In a large skillet, saute the garlic and lemon pepper seasoning until fragrant, about 30 seconds.
- Stir in the chickpeas and broth mixture. Simmer, stirring occasionally, until the chickpeas are heated through and the broth has reduced slightly.
- Meanwhile, blend the cashews and water until smooth to make the cashew cream.
- Remove the skillet from the heat. Stir in the cashew cream along with the lemon juice, lemon zest, and parsley, if using.
- Stir well to combine. Taste and add salt as needed. If desired, garnish with lemon wedges and additional parsley, then serve immediately.
If you enjoy easy skillet meals like this one, try my spinach and white beans next for another simple bean-based dinner with bright, lemony flavor.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Lemon Pepper Chickpea Skillet with Cashew Cream
Equipment
- high speed blender
Ingredients
- 1 cup vegetable broth
- 1 Tablespoon cornstarch
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 Tablespoon lemon pepper seasoning
- 2-15 ounce cans chickpeas, rinsed and drained (3 cups)
- ½ cup raw cashews*
- ½ cup water
- 3 Tablespoons lemon juice**, from 1 lemon
- 1 Tablespoon lemon zest, from 1 lemon
- fresh parsley, chopped (optional)
- salt, to taste
- lemon wedges and parsley, for garnish (optional)
Instructions
- In a small bowl or measuring cup, whisk together the vegetable broth and cornstarch. Set aside.1 cup vegetable broth, 1 Tablespoon cornstarch
- In a large skillet, heat the olive oil over medium heat. Add the garlic and lemon pepper seasoning and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic, 1 Tablespoon lemon pepper seasoning
- Stir in the chickpeas and broth mixture. Simmer, stirring occasionally, until the chickpeas are heated through and the broth has reduced slightly.2-15 ounce cans chickpeas
- Meanwhile, in a high-speed blender, blend the cashews and water until smooth to make the cashew cream.½ cup raw cashews*, ½ cup water
- Remove the skillet from the heat. Stir in the cashew cream along with the lemon juice, lemon zest, and parsley, if using.3 Tablespoons lemon juice**, 1 Tablespoon lemon zest, fresh parsley
- Stir well to combine. Taste and add salt as needed. If desired, garnish with lemon wedges and additional parsley, then serve immediately.salt, lemon wedges and parsley
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Robert says
Fast and super easy to prepare--and absolutely fantastic dish!!! I increase the cashew cream quantity starting with 3/4 cup of cashews to allow more cashew cream to serve with the rice. Definitely a go-to recipe for a quick evening main dish!
Amy Katz says
Robert, I'm so happy you enjoyed these chickpeas as much as I do! Love your idea of making extra cashew cream. Thanks so much for coming back to leave a comment. 🙂