Vegan Tuscan Chickpeas

Name: Vegan Tuscan Chickpeas
Prep time: 5 min
Cook time: 12 min
Ingredients: ½ onion - finely chopped; 3 cloves garlic - minced; 1 cup full fat coconut milk from a can; ½ cup vegetable broth (chicken broth or chicken bone broth also works); 1 cup basil - finely chopped; 2 tbsp nutritional yeast OR 1/4 cup grated parmesan; 1 tbsp dijon mustard; juice from ½ lemon; 1 tsp Italian seasoning (or sub a mixture of thyme and oregano); 4 tbsp tomato paste; 8 oz jar or 3 oz package of sun dried tomatoes - finely chopped* (This yields about 1 cup chopped sundried tomatoes); 1 can chickpeas - drained; 3-4 cups spinach or green of choice; 1/4-1/2 teaspoon salt (Adjust to your saltiness preference, I used 1/4 teaspoon); 1/4 teaspoon black pepper

Published: Mar 24, 2021 · Modified: May 4, 2023 by Kristi · This post may contain affiliate links · 98 Comments

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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.

Chickpeas are my favorite source of plant protein. For another yummy chickpea recipe try my barbecue chickpea tacos or my buffalo chickpea quesadilla.

Why you'll love this recipe

Simple + hearty. This dish comes together quickly with mostly pantry staples like chickpeas, coconut milk, tomato paste, and herbs. It's perfect for busy weeknights.
Rich, comforting flavor. Garlic, basil, sun-dried tomatoes, and Italian seasoning build a savory, Tuscan-style sauce that’s creamy without any dairy.
High in plant protein + fiber. Chickpeas and veggies make this naturally filling and nourishing, keeping you satisfied and energized.
One-skillet magic. Everything simmers together in one pan, developing depth of flavor with minimal prep and minimal cleanup.

Instructions

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.

Ingredients

Onion — provides aromatic base flavor and natural sweetness when sautéed.
Garlic — adds savory depth and a signature garlic robustness typical of Tuscan-style dishes.
Full-fat coconut milk — makes the sauce creamy and rich while keeping it vegan and dairy-free.
Vegetable broth — slightly thins the sauce, unifies flavors, and adds savory undertones.
Basil — brings fresh herbal brightness and classic Italian aroma.
Nutritional yeast — adds a cheesy, umami depth while keeping it vegan.
Dijon mustard — adds tang and sharpness to balance creaminess and boost flavor complexity.
Lemon juice — introduces acidity to brighten and lift the sauce.
Italian seasoning (or thyme + oregano) — supplies earthy, aromatic Tuscan herb character.
Tomato paste — intensifies tomato flavor, adds body and richness, and deepens color.
Sun-dried tomatoes — contribute a sweet-tart, concentrated tomato flavor and chewy texture.
Chickpeas — provide plant-based protein, fiber, and heartiness.
Spinach (or another green) — adds freshness, nutrients, and contrasting color.
Salt & pepper — essential for rounding and balancing all flavors.

Substitutions

Basil - parsley works as a substitute.
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 think heavy cream could work as a sub but I have not tested it. I promise you that the coconut milk taste is covered with all of the flavor additions.
Spinach - can be subbed with any leafy green or omitted.

Storage instructions

You can store the extra chickpeas in a sealed container in your fridge for up to 3 days.

Recipe Pro Tips

I recommend using native forest coconut milk for this recipe as it does not have a strong coconut milk flavor.

If you have a hard time digesting beans I highly recommend the brand eden foods. Their beans are pressure cooked and soaked so they are easier to digest.

Recipe FAQS

Is this recipe vegan?

Yes this recipe is vegan as written, just make sure to use nutritional yeast or a vegan parmesan.

Can you taste the coconut milk?

No, the taste of coconut is completely covered up with all the other flavors.

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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!

5 from 27 votes

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Prep Time 5

Cook Time 12

Course dinner/lunch

Cuisine italian american

Servings

Calories 571 kcal

Equipment

1 skillet

Ingredients

½ onion - finely chopped
3 cloves garlic - minced
1 cup full fat coconut milk from a can
½ cup vegetable broth chicken broth or chicken bone broth also works
1 cup basil - finely chopped
2 tablespoon nutritional yeast OR ¼ cup grated parmesan
1 tablespoon dijon mustard
juice from ½ lemon
1 teaspoon Italian seasoning or sub a mixture of thyme and oregano
4 tablespoon tomato paste
8 oz jar or 3 oz package of sun dried tomatoes - finely chopped* This yields about 1 cup chopped sundried tomatoes
1 can chickpeas - drained
3-4 cups spinach or green of choice
¼-1/2 teaspoon salt Adjust to your saltiness preference, I used ¼ teaspoon
¼ teaspoon black pepper

Instructions

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.

Notes

This makes about 2 servings. You can double the recipe or serve with a hearty grain to up the servings. If you want to add more protein to this recipe use bone broth.

*If you use sundried tomatoes in oil (what I used) then drain the oil.

Nutrition

Serving: 2gCalories: 571kcalCarbohydrates: 54gProtein: 22gFat: 34gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1256mgPotassium: 1485mgFiber: 18gSugar: 10gVitamin A: 5523IUVitamin C: 29mgCalcium: 211mgIron: 8mg

Keyword tuscan chickpeas

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Vegan Tuscan Chickpeas

Why you'll love this recipe

Instructions

Ingredients

Substitutions

Storage instructions

Recipe Pro Tips

Recipe FAQS

Other one pot dinner recipes