Vegan Marry Me Chickpeas
These Vegan Marry Me Chickpeas are creamy, savory, and packed with bold Italian-inspired flavors that make them totally irresistible. This quick one-pan recipe combines chickpeas with a sun-dried tomato cream sauce, garlic, and herbs — perfect for serving over rice, pasta, or crusty bread. Whether you're vegan or not, this dish is so good, you just might get a marriage proposal!
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- ½ tsp red pepper flakes optional
- 1 can 15 oz chickpeas, drained and rinsed
- ½ cup sun-dried tomatoes in oil, chopped
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- ¾ cup canned coconut milk or any plant-based cream
- 1 tbsp nutritional yeast optional, for cheesy flavor
- 1 tbsp tomato paste
- 1 tsp balsamic vinegar optional, for tang
- Fresh basil chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Stir in the chickpeas and sun-dried tomatoes. Cook for 2–3 minutes.
- Add Italian seasoning, salt, pepper, tomato paste, and nutritional yeast. Stir well to coat.
- Pour in the coconut milk and mix until creamy. Let simmer for 5–7 minutes until slightly thickened.
- Taste and adjust seasonings. Stir in balsamic vinegar if using.
- Serve hot, topped with fresh basil. Pair with rice, pasta, quinoa, or crusty bread.
Notes
For extra protein, add cooked lentils or vegan chicken strips.
To make it spicier, increase the red pepper flakes.
Best enjoyed fresh, but leftovers keep well in the fridge for up to 3 days.
This dish is naturally gluten-free and soy-free.