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
Yes this recipe is vegan as written, just make sure to use nutritional yeast or a vegan parmesan.
No, the taste of coconut is completely covered up with all the other flavors.
Other one pot dinner recipes
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Vegan Tuscan Chickpeas
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.
Sue Paley says
Hi just wondering if I used broccolini instead of the spinach when would I put that in please?
Kristi says
Hi Sue, I would add that in in the last 5 minutes or so of cooking.
Chris says
Hi - should the recipe be for a 3 ounce package of sun dried tomato or an 8 ounce jar? The ingredients list has the opposite and I can’t find those in store, I see the opposite.
Kristi says
Thanks for catching that Chris, I just updated the recipe.
Kathy says
Hi Chloe,
For the sun dried tomatoes, is it an 8 oz jar or an 18 oz. jar? 18 oz seems like a lot….
Kristi says
It is 1 8 ounce jar, so an 8 ounce jar
Chloe says
This recipe helped me get closer to God Lol! During Lent, our tradition is to give up all animal derived food products for 40 days as a sacrifice to God. This is always extremely difficult for me because most of the foods I enjoys are meat/dairy and the substitutes just don’t come close. I am always eating just plain veggies or bread and never feel satisfied. This recipe was DELICIOUS, filling, and it’s impossible to tell it’s dairy free! This is the only thing I’ll be eating until Easter, haha. Thank you SO much for sharing!
Kristi says
Thank you Chloe!!
Olivia says
Can’t believe how good this was. I didn’t have nutritional yeast and I’m not vegan so added Parmesan at the end. Had with garlic and coriander naan and yoghurt. Divine!
Kristi says
Thank you Olivia!
Coraa says
Found this gem on instagram and tried it immediately. I don't typically eat vegan or vegetarian but this dish was an absolute winner! The flavours are fantastic and makes for a filling meal. I will be adding this to my usual cooking rotation 🙂
Kristi says
Thank you Coraa!!
Victoria Levinsohn says
Delicious recipe! I very rarely follow actual recipes; usually just make up my own. But I had to try this when I saw it posted and I’m super happy I did!
Kristi says
Thank you Victoria!!
Cathy Marlow says
This is so yummy and easy. I don’t like to cook at all but I managed this. Froze part to have down the road!!
Kristi says
THank you cathy!
Peer says
Tasted great and was super easy to make, Loved it!
Kristi says
Thank you peer!
GAR says
I love making this for an easy, flavorful meal! We eat it over rice or with bread. Delicious either way.
Kristi says
Thank you Gar!
Dan says
Made it tonight, it's awesome! Love that it's gluten free & vegetarian, and delicious (and easy!)
Kristi says
Thank you dan!
FayB says
Wow…. Just wow. This will be a do again and again. It’s just creamy, tasty deliciousness.
Kristi says
Thank you FayB!
Pee says
Incredibly flavoursome with great texture. BF and I absolutely loved it. Served with warm flatbreads. We did de-vegan the recipe by replacing the nutritional yeast with Parmesan though (sorry!). Thank you for a great recipe!
Kristi says
so glad you liked it Pee!
Sofia Tj-Gunawan says
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!
Kristi says
Thank you Sofia!
Lily says
This was so delicious and super easy to make!
Kristi says
Thanks Lily!
Naomi Bell says
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!!!
Kristi says
Thank you Naomi!
Mary Williams says
Tried this recipe this week! It was delicious. I may put fewer sundried tomatoes in there next time, but that's just my preference.
Kristi says
Thanks Mary!
estebanyjorgito says
Great recipe - also for a nice dinner evening with friends.
I did not have a coconut cream when I made it, so I can tell a substitution with oat cream works as well (oatly oat cream here in Germany has a very neutral taste).
In the end I balanced it off with a pinch of harissa spice mix that I have on my shelf, which also includes some cinnamon. The dish was a clear winner and will be served again soon!
Sue says
Really yummy, quick and easy week day supper. I didn't have any basil so used a tablespoon of pesto and also used frozen spinach. Lovely on top of toasted sourdough. I'll definitely make this again.
Kristi says
Thank you Sue!