Dinner

Creamy Lemon Pepper Chickpea Skillet Recipe

ByIsabella Vance December 10, 2025December 10, 2025

Introduction

This creamy lemon pepper chickpea skillet is a comforting and flavorful vegetarian dish that’s quick to prepare. With a rich, tangy sauce and hearty chickpeas, it’s perfect for a satisfying weeknight meal or a cozy lunch.

A deep white bowl filled with a creamy, pale yellow chickpea stew with visible whole chickpeas throughout. On one side of the bowl, a line of thin, bright yellow lemon slices is neatly arranged in a slightly overlapping row. Fresh, chopped dark green herbs are generously sprinkled in a thick band next to the lemon slices, partially covering the creamy stew. A large metal serving spoon with a shiny but slightly worn finish rests inside the bowl on the right side. The stew is lightly dusted with small grated cheese pieces and black pepper flakes scattered over the top. In the background, a sliced lemon and toasted bread pieces sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp unsalted butter (28 g)
2 cloves garlic (minced)
2 tsp lemon pepper seasoning
½ tsp salt
½ tsp 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

Step 1: Melt the butter in a large saucepan over medium heat. Add the minced garlic, lemon pepper seasoning, salt, and mustard powder. Cook for 1 to 2 minutes until the garlic is fragrant.
Step 2: Stir in the flour until well combined, then slowly drizzle in the vegetable broth while stirring. Bring the mixture to a gentle simmer until the sauce thickens.
Step 3: Add the drained chickpeas to the pan, cover, and let them simmer for about 5 minutes to absorb the flavors.
Step 4: Remove the pan from heat and stir in the heavy cream, Parmesan, and chopped parsley. Garnish with lemon slices and freshly ground black pepper before serving. Note that the sauce will thicken further as it cools.

Tips & Variations

For a dairy-free version, substitute the butter with olive oil, use coconut cream instead of heavy cream, and leave out the Parmesan or use a vegan alternative.
Add a handful of baby spinach or kale in the last few minutes of cooking for extra greens.
If you prefer a thinner sauce, add a splash more vegetable broth or cream when stirring in the chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a little broth or cream to loosen the sauce if it has thickened too much.

How to Serve

A close-up of a silver spoon holding a creamy, thick white sauce mixed with round chickpeas, speckled with black pepper and small green herbs, lifted above a white bowl. Inside the bowl, the same sauce forms a smooth creamy layer studded with chickpeas, garnished with lemon slices and chopped green herbs, all set against a white marbled surface in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not drained?

It’s best to drain and rinse canned chickpeas before using to remove excess salt and any canning liquid that could affect the sauce’s texture and flavor.

Can I make this recipe vegan?

Yes, replace the butter with a plant-based oil, use a dairy-free cream such as coconut or cashew cream, and omit the Parmesan or substitute with a vegan cheese alternative.