Introducing vegan tuscan chickpeas - a high protein and one pot plant based dinner recipe. This recipe is packed with flavor and is a vegan version of tuscan chicken. This recipe is creamy and delicious. It goes great with sides or on its own. I know you will be obsessed with this recipe.
Why you'll love this recipe
It's made in one pot and is easy to make.
These chickpeas are perfect for a healthy plant based dinner.
This recipe is dairy free, vegetarian, vegan and gluten free.
Chickpeas make this recipe rich in plant protein.
Cook onions and garlic in pan.
Add all ingredients except for spinach and simmer for 15 minutes.
Fold in spinach and stir until wilted.
Serve chickpeas with your favorite sides and toppings.
- coconut milk
- nutritional yeast
- italian seasoning
- tomato paste
- sun dried tomatoes
- salt/pepper to taste
You can store the extra chickpeas in a sealed container in your fridge for up to 3 days.
You just need a skillet for this recipe.
What sides go best with this recipe?
I like rice, quinoa or bread with these chickpeas.
- Parsley - can be subbed with basil.
- Nutritional yeast - can be subbed with parmesan or vegan parmesan, if you sub this add it in at the end vs the beginning. The nutritional yeast can also be omitted but keep in mind that this is a flavor booster.
- Coconut milk - I do not recommend subbing the coconut milk. I promise you that the coconut milk taste is covered with all of the flavor additions. If you must sub, try cashew cream.
- Spinach - can be subbed with any leafy green or omitted.
Other one pot dinner recipes
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Vegan Tuscan Chickpeas
These Vegan Tuscan Chickpeas will be your new favorite way to eat chickpeas. They are gluten free an easy to make!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
- Category: dinner
- Method: stove top
- Cuisine: italian american
- ½ onion - finely chopped
- 3 cloves garlic - minced
- 1 cup full fat coconut milk from a can*
- ½ cup vegetable broth
- 1 cup basil - finely chopped
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- juice from ½ lemon
- 1 tsp Italian seasoning (or sub a mixture of thyme and oregano)
- 4 tbsp tomato paste
- 1 8 oz package or 3 oz jar of sun dried tomatoes
- 1 can chickpeas - drained
- 3-4 cups spinach or green of choice
- salt/pepper to taste
+ optional sides, I like brown rice
- Heat oil in a skillet over medium heat. Add onions and garlic. Cook for about 6 minutes or until softened.
- Add all remaining ingredients except for spinach. Mix together until fully combined. Bring mixture to a simmer and simmer for 15-20 minutes.
- Turn heat to low and add in spinach. Stir until wilted. Remove from heat and let cool.
- Serve chickpeas with sides of choice, I recommend toasted sourdough, quinoa or rice.
This makes 2 servings.
Keywords: Vegan Tuscan Chickpeas
It's amazing, creamy and just HEAVENLY
I made this today. It was delicious!!!! I will make it again. I ate it with a small green salad.
Thank you Kassiani!
This recipe is incredible. So tasty and FAST!! Don’t skip any of the ingredients. We ate it with sourdough bread! Reheats nicely as well. Will be adding to our regular rotation!
Thank you Rosh!
So tasty! Cannot wait to make again and again!
I make this when I want something cozy and delicious - quickly - on a weeknight! Thanks for the recipe!
Thank you Tilly!
Loved this recipe! Flowed recipe exactly and it turned out delicious. Served over brown rice and also brushed pesto on a pita then baked, which was great to dip and also load the mixture onto. Yum!
I loved this recipe! It comes together so easily and was extremely satisfying. Super delicious and really wonderful flavors. Highly recommend!
Made this with toasted sourdough and it was perfection! My non-vegan partner loved & devoured it too
Loved it, it was delicious 👌
I'm gonna make it again and again.
Thank you Sanna!
Amazing flavor with easy instructions and ingredients. Tried this out for Meatless Monday and it was such a hit I make it during the week now too! Thanks for the great recipe
I already made it 2 times, it's amazing and really easy to do. Will be making it many times more. Thank you for sharing the recipe!
These were delicious! So easy to throw together. We aren’t vegan but we are dairy free and the kids love chickpeas. This got a major thumbs up from the 4 and 7 year olds and they devoured everything. It was so good they kept asking to taste the sauce as it simmered. Will be making again!
So glad you and the kiddos liked it Arielle!
Hi, this looks so yummy!! Are the sun dried tomatoes the ones that you buy in a glass jar in oil? Or the dry ones? Thank you!!
You can use either, but if you use them ones in the jar make sure to drain the oil.
Thank you for sharing recipe!
The mustard, should we use dried mustard or the wet kind like a Dijon or something?
Just updated the recipe, I used dijon mustard for this
Hello! Looks delicious! Where can I find info on how much to add of respective ingredient? Many thanks!
Hi Jelena, if you click jump to recipe this will take you to the recipe card with the ingredients
Tried this tonight and it was delicious!
Thank you Miranda!
Absolutely loved this recipe! Will definitely make it again!!
Thank you Shreya!
Made this tonight and it was absolutely delish. Will be on regular rotation around here.
Not only was it delicious but super easy and hassle free!
My local store was out of basil so I used coriander and it went great.
Oooo I have all the ingredients however I have sun dried tomatoes in a jar in oil. Is that ok? if so how many do I pick out?? (and possibly chop a little bit)
Just drain the sundried tomatoes over a colander and then chop them (:
Tried this recipe this week! It was delicious. I may put fewer sundried tomatoes in there next time, but that's just my preference.
My husband and I are not vegetarian. I can't believe a recipe this easy is so delicious. Served with rice this time as I'm gluten free (and dairy free) but I'm still looking for the perfect crusty bread recipe. I'll be making this regularly!!!
Thank you Naomi!
This was so delicious and super easy to make!
Hi! I just found your recipe while casually strolling my IG. Though the recipe calls for fully vegan ingredients, I had to put my leftover chickens and used fresh tomatoes because I didn't have any sun-dried tomatoes in hands.
Planned to make it ahead for breakfast next day, but really couldn't resist when I tasted to adjust seasonings. I love it to bits. And my husband, who's crazy for chickpeas, love it too and immediately had one with creamcheese bagel!
Thank you Sofia!