Vegan Green Goddess Chickpeas - the perfect healthy vegan dinner recipe. This recipe is made in less than 30 minutes and is packed with sneaky vegetables.
Chickpeas are one of my favorite plant based protein sources. I cook with them all of the time.
Why you'll love this recipe
It is easy to make and ready in less than 30 minutes.
It is vegan, gluten free, dairy free and vegetarian.
Thanks to the chickpeas this recipe is full of plant protein.
- leeks - I love using leeks for their unique earthly flavor.
- zucchini - Zucchini fills this recipe with fiber
- chickpeas - Chickpeas are the protein source in this recipe.
- coconut milk - Coconut milk makes the sauce nice and creamy.
- cilantro - Cilantro adds fresh herby flavor to this recipe.
- basil - Basil adds fresh herby flavor to this recipe.
- cumin - Cumin adds spice and flavor.
- paprika - Paprika also adds spice and flavor.
- spinach - Spinach makes the sauce a vibrant green and also packs this recipe with veggies.
See the recipe card for full information on ingredients and quantities.
- chickpeas - these can be subbed with any bean
- parsley - this can be subbed with mint or cilantro
- lemon - this can be subbed with lime
Cook zucchini, leeks and garlic in a skillet.
Blend together green goddess sauce.
Add sauce to pan with chickpeas and simmer.
Serve with toasty bread and desired toppings.
Use canned chickpeas that are pre soaked and pressure cooked for the best digestability. I love the eden brand of chickpeas.
Use full fat coconut milk for the creamiest sauce. If you are trying to cut back on fat you can use low fat coconut milk but it will be less creamy.
You can store the extra chickpeas in a sealed container in your fridge for up to 3 days. This is a great meal prep recipe!
Chickpeas are safe for birds to eat, but I wouldn't feed them this recipe!
Yes, garbanzo bean and chickpea is an interchangeable name for the same yummy bean.
Yes! Chickpeas are full of protein, fiber, iron, b vitamins, magnesium and potassium.
Other easy vegan dinner recipes
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Vegan Green Goddess Chickpeas
- 4 small leeks - finely chopped If your leeks are very large use 2
- 3 garlic cloves - minced
- 1 zucchini - halved and thinly sliced
- 1 can chickpeas
- salt to taste
- black pepper to taste
- ½ teaspoon cumin
- ½ teaspoon paprika
Green goddess sauce
- 1 cup coconut milk preferably full fat, low fat also works but will be less creamy
- ½ cup basil
- ½ cup parsley or cilantro
- 1 handfuls spinach*
- 1 lemon - juiced
- 1 teaspoon maple syrup
- 2 teaspoons soy sauce
Optional other ingredients
- toasted sourdough
- Heat oil in a skillet over medium heat. Add leeks and garlic. Cook for 5 minutes.
- Add zucchini and spices to the skillet and cook for 5 more minutes.
- While your zucchini is cooking add all of your sauce ingredients to a blender and blend until smooth.
- Pour sauce over skillet and add chickpeas. Stir to combine and simmer for ~10 minutes.
- Divide out and serve with crusty toasted sourdough or bread of choice. Enjoy.