Name: Lemon Pepper Chickpea Skillet with Cashew Cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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))

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.

Ingredient info: gluten-free, vegan

Lemon pepper chickpea skillet with cashew cream and a plate of toasted baguette slices.

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Ingredients

Fresh garlic, lemon, and parsley; bag of raw cashews; jar of lemon pepper seasoning; container of cornstarch; salt grinder; bottle of olive oil; two cans of chickpeas; and a carton of vegetable broth on a kitchen counter.

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

Step 1, whisking cornstarch in vegetable broth in a measuring up; and set 2, sauteing garlic and lemon pepper seasoning in a large skillet.

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.

Step 3, simmering chickpeas and broth mixture in the skillet; and step 4, blending cashews and water in a Vitamix to make the cashew cream.

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.

Step 5, The cashew cream, lemon juice, lemon zest, parsley, and salt added to the skillet off the heat; and step 6, the finished dish garnished with lemon wedges and extra parsley.

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.

A plate with a spoon in a serving of lemon pepper chickpeas and a bite taken out of a slice of baguette, with the skillet in the background.

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.

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Love and Veggies,

Amy

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Ingredients

How to make lemon pepper chickpeas

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