Vegan Tuscan Chickpeas

5 from 13 reviews

These Vegan Tuscan Chickpeas will be your new favorite way to eat chickpeas. They are gluten free an easy to make!


  • 1/2 onion - finely chopped
  • 3 cloves garlic - minced
  • 1 cup full fat coconut milk from a can*
  • 1/2 cup vegetable broth
  • 1 cup basil - finely chopped
  • 2 tbsp nutritional yeast
  • 1 tbsp dijon mustard
  • juice from 1/2 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


  1. Heat oil in a skillet over medium heat. Add onions and garlic. Cook for about 6 minutes or until softened.
  2. Add all remaining ingredients except for spinach. Mix together until fully combined. Bring mixture to a simmer and simmer for 15-20 minutes.
  3. Turn heat to low and add in spinach. Stir until wilted. Remove from heat and let cool.
  4. Serve chickpeas with sides of choice, I recommend toasted sourdough, quinoa or rice.


This makes 2 servings.

Keywords: Vegan Tuscan Chickpeas