These lemon pepper chickpeas are a flavorful treat that packs a punch! Picture creamy chickpeas infused with zesty lemon and spicy pepper, making for a satisfying snack or appetizer that everyone can enjoy.
This recipe addresses issues of blandness and lack of creaminess often found in chickpea dishes while providing quick preparation and delightful flavors.
When I first tried to make these, I struggled with getting the creaminess just right. It can be tricky when you’re short on time after a long day. But this recipe helps avoid that, and it’s great for busy weeknights or unexpected guests!
What I love about this recipe is how quick it is, just 20 minutes from start to finish! You’ll find that it yields creamy, rich flavors that outshine anything store-bought, leaving you feeling accomplished and ready to share.
If you’re in the mood for some amazing snacks, don’t miss my lemon lavender scones. They’re a delightful way to enjoy citrus flavors in a pastry form!
Table of contents
Why You Will Love This Recipe
- Rich Texture Chickpeas create a hearty base that pairs well with the creamy sauce, delivering a satisfying mouthfeel that keeps you coming back for more.
- Bright Flavor Profile The zesty notes from lemon pepper seasoning and fresh garlic mingle perfectly, adding layers of flavor that keep this appetizer interesting and vibrant.
- Quick and Easy Prep With only 20 minutes from start to finish, you can whip this up as a last-minute appetizer without the stress.
- Meal-Prep Friendly The dish refrigerates well, allowing you to enjoy it over a few days or serve it at various occasions. It’s a great option for busy weeks!
Creamy Lemon Pepper Chickpea Appetizer
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Vegetarian
- Method: Sautéing and Simmering
- Cuisine: Unknown
- Diet: Vegetarian
Description
Creamy lemon pepper chickpeas recipe with garlic-butter sauce. Complete cooking instructions in 20 minutes.
Ingredients
- 2 Tbsp (28 g) unsalted butter
- 2 cloves garlic, minced
- 2 tsp lemon pepper seasoning
- ½ tsp salt
- ½ tsp mustard powder
- 2 Tbsp (16 g) all-purpose flour
- 1 cup (240 ml) vegetable broth
- 2 cans (15 oz / 425 g each) chickpeas, drained
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) freshly grated Parmesan cheese
- ¼ cup (15 g) chopped Italian parsley
- Lemon slices and freshly ground black pepper, for garnish
Instructions
- Step 1: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves of minced garlic, 2 tsp lemon pepper seasoning, ½ tsp salt, and ½ tsp mustard powder. Cook for 1 to 2 minutes or until the garlic is fragrant but not browned. Remove immediately if the garlic darkens to avoid bitterness.
- Step 2: Stir in 2 Tbsp all-purpose flour until combined. Slowly drizzle in 1 cup vegetable broth while whisking continuously to prevent clumps. Bring the mixture to a gentle simmer and cook until the sauce thickens. If the sauce seems too thick, add up to ¼ cup additional vegetable broth gradually while simmering to reach your desired consistency.
- Step 3: Add the drained chickpeas to the saucepan and cover. Let them simmer for about 5 minutes, allowing the chickpeas to absorb the flavors and heat through evenly. If chickpeas stick to the pan, add a splash of vegetable broth and stir to loosen, then continue simmering for about 3 more minutes.
- Step 4: Remove the saucepan from heat. Stir in 1 cup heavy cream and ½ cup freshly grated Parmesan cheese until well mixed. The sauce will thicken further as it cools, creating a rich and creamy texture.
- Step 5: Finish the dish by sprinkling ¼ cup chopped Italian parsley over the chickpeas. Garnish with lemon slices and freshly ground black pepper for a fresh pop of color and zesty flavor. Serve warm.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain flavor and texture.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Warm gently before serving to maintain creaminess.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- When cooking garlic, watch carefully to avoid burning. Cook only until fragrant and remove immediately if it darkens.
- To prevent flour clumps in the sauce, whisk the flour with a small amount of broth first before adding it to the hot mixture.
- If the sauce thickens too much upon cooling, stir in a little more vegetable broth to loosen it up before serving.
- Freshly ground black pepper adds a bold kick; grind peppercorns just before use for maximum flavor.
- Use canned chickpeas that are BPA-free and rinse them well to reduce sodium and improve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chickpeas: Canned chickpeas work well for convenience. Look for BPA-free cans. Drain and rinse them for better texture and to reduce sodium.
- Lemon juice: Freshly squeezed lemon juice adds vibrant flavor. Avoid bottled as it lacks the brightness of fresh juice. Roll the lemon to loosen juices before cutting.
- Lemon zest: Use a microplane to grate the zest for intense lemon flavor without bitterness. Choose organic lemons for a cleaner zest without pesticides.
- Olive oil: Extra virgin olive oil enhances richness and provides healthy fats. Low-quality oils can taste bitter, so seek a reputable brand for the best flavor.
- Garlic: Fresh garlic is key for a punchy taste. Mince it instead of pressing; minced garlic cooks evenly and flavors the dish throughout. Use a knife to prevent bitterness from burning.
- Black pepper: Freshly cracked black pepper provides a bold kick. Store whole peppercorns to maintain flavor, and grind just before using for maximum punch.
- Cream cheese: Full-fat cream cheese gives the dip a rich and creamy texture. Soften it before mixing for a smoother consistency. Look for brick-style, not spreadable.
- Fresh parsley: Chopped parsley adds a fresh note and color contrast. Use flat-leaf parsley for better flavor than curly. Look for bright green leaves, avoiding wilted ones.
- Chickpeas: Canned chickpeas work well for convenience. Look for BPA-free cans. Drain and rinse them for better texture and to reduce sodium.
- Lemon juice: Freshly squeezed lemon juice adds vibrant flavor. Avoid bottled as it lacks the brightness of fresh juice. Roll the lemon to loosen juices before cutting.
- Lemon zest: Use a microplane to grate the zest for intense lemon flavor without bitterness. Choose organic lemons for a cleaner zest without pesticides.
- Olive oil: Extra virgin olive oil enhances richness and provides healthy fats. Low-quality oils can taste bitter, so seek a reputable brand for the best flavor.
- Garlic: Fresh garlic is key for a punchy taste. Mince it instead of pressing; minced garlic cooks evenly and flavors the dish throughout. Use a knife to prevent bitterness from burning.
- Black pepper: Freshly cracked black pepper provides a bold kick. Store whole peppercorns to maintain flavor, and grind just before using for maximum punch.
- Cream cheese: Full-fat cream cheese gives the dip a rich and creamy texture. Soften it before mixing for a smoother consistency. Look for brick-style, not spreadable.
- Fresh parsley: Chopped parsley adds a fresh note and color contrast. Use flat-leaf parsley for better flavor than curly. Look for bright green leaves, avoiding wilted ones.
Recipe Tips
- If the sauce seems too thick, add ¼ cup vegetable broth gradually while simmering to achieve the desired consistency without compromising flavor.
- When the garlic turns dark instead of fragrant, remove it immediately to prevent bitterness before proceeding with the next ingredients in the skillet.
- For clumps in the sauce, whisk 2 tablespoons flour with a bit of broth first before adding it to ensure a smooth mixture without lumps.
- If chickpeas stick to the pan, add a splash of vegetable broth and stir to loosen them, allowing them to simmer evenly for about 3 minutes.
- When serving, top with fresh parsley and lemon slices for added flavor and visual appeal, ensuring every plate looks vibrant and inviting.
Serving Suggestions
Serve with gluten-free garlic bread or vegetable sticks for dipping. Pair with a fresh arugula salad or roasted Brussels sprouts.
Use to make chickpea salad wraps or chickpea-stuffed bell peppers. Add to grain bowls or mix into a warm pasta salad.
Top with a squeeze of fresh lemon juice or a drizzle of balsamic glaze. You can also sprinkle with extra Parmesan for added flavor.
Recipe variations
- You can use canned chickpeas as the main ingredient in this dish, draining two 15-oz cans for the recipe’s texture and protein supply.
- Add 2 teaspoons lemon pepper seasoning along with ½ teaspoon salt and ½ teaspoon mustard powder to flavor the butter and garlic base effectively.
- Either heavy cream or a lighter cream alternative can finish the sauce, using 1 cup to achieve the intended creamy consistency.
- If making more servings, double the chickenpeas to four 15-oz cans and increase butter to 4 tablespoons, lemon pepper to 4 teaspoons for balance.
Save This Recipe!
How to Store?
To keep your creamy lemon pepper chickpea appetizer fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature for up to 2 days to retain flavor and texture.
Refrigeration: Use an airtight container and refrigerate up to 4 days. Warm gently before serving to maintain creaminess.
Freezing: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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