Lemon Pepper Chickpeas

creamy, tart, peppery, perfect for weeknights

Jul 23, 2025

∙ Paid

This is the perfect weeknight dish and there’s a good chance you already have all the ingredients to make it. These are lemon pepper chickpeas, complete with toasted sourdough for dipping and they’re the perfect balance of tart, peppery, creamy and savoury.

I love chickpeas and I don’t cook with them as much as I should, especially when it comes to my ‘big pot of dippy beans’ recipes. I typically opt for butter beans or cannellini, but chickpeas work amazing in this recipe because they hold up well in the creamy sauce, whereas a more tender white bean would likely fall apart. I like how the chickpeas retain their shape and bite.

When I tested this recipe, I used veggie bouillon to flavour the sauce, but realized I was out while filming the final version, so I just seasoned with salt. I do recommend the veggie bouillon as it adds some extra depth of flavour, but in a pinch salt works too. Just make sure to adjust according to how salty your parmesan is. You can also use plant-based butter and parm, and even add turmeric for colour. Just don’t skip out on the little bit of sweetener at the end. I’ve written maple syrup in the recipe but you can even use agave, honey or white sugar. It might sound like a strange addition but trust me on this, it helps to balance out the tang and savouriness. Also! I HIGHLY recommend using freshly ground black pepper. It’s a prominent flavour in this dish and that pre-ground stuff from a container is basically dust in my opinion. Okay, let’s get into it!