Published: · Modified: by Kristi · This post may contain affiliate links · 75 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
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.
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
- garlic
- coconut milk
- basil
- nutritional yeast
- mustard
- lemon
- italian seasoning
- tomato paste
- sun dried tomatoes
- chickpeas
- spinach
- salt/pepper to taste
Storage instructions
You can store the extra chickpeas in a sealed container in your fridge for up to 3 days.
Equipment
You just need a skillet for this recipe.
Recipe FAQS
What sides go best with this recipe?
I like rice, quinoa or bread with these chickpeas.
Substitutions
- 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
- Creamy One-Pot Sun-dried Tomato Pasta with Coconut Milk (vegan)
- Vegan Chickpea Ratatouille Without Eggplant
- Vegan Sticky Cashew Chickpeas
- Harissa Chickpea Skillet with Leeks and Carrots (vegan)
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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 16 votes
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Prep Time 5 minutes mins
Cook Time 12 minutes mins
Course dinner/lunch
Cuisine italian american
Servings 2
Calories 500 kcal
Ingredients
- 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 tablespoon nutritional yeast
- 1 tablespoon dijon mustard
- juice from ½ lemon
- 1 teaspoon Italian seasoning or sub a mixture of thyme and oregano
- 4 tablespoon tomato paste
- 1 8 oz jar or 3 oz package of sun dried tomatoes adjust to your preference
- 1 can chickpeas - drained
- 3-4 cups spinach or green of choice
- salt/pepper to taste
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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.
Nutrition
Serving: 2gCalories: 500kcalCarbohydrates: 118gProtein: 38gFat: 23gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 1377mgPotassium: 5374mgFiber: 32gSugar: 10gVitamin A: 6514IUVitamin C: 73mgCalcium: 336mgIron: 19mg
Keyword tuscan chickpeas
Tried this recipe?Let us know how it was!
More Plant-forward healthy Lunch and Dinner
- Sesame Salmon Bites with Zucchini
- Burst Cherry Tomato and Ricotta Beans
- Shredded Tofu Tostadas with cilantro yogurt sauce
- Summer Peach Grilled Cheese
Reader Interactions
Comments
Chris
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.
Reply
Kristi
Thanks for catching that Chris, I just updated the recipe.
Reply
Kathy
Hi Chloe,
For the sun dried tomatoes, is it an 8 oz jar or an 18 oz. jar? 18 oz seems like a lot….Reply
Kristi
It is 1 8 ounce jar, so an 8 ounce jar
Reply
Chloe
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!Reply
Kristi
Thank you Chloe!!
Reply
Olivia
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!Reply
Kristi
Thank you Olivia!
Reply
Coraa
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 🙂Reply
Kristi
Thank you Coraa!!
Reply
Victoria Levinsohn
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!Reply
Kristi
Thank you Victoria!!
Reply
See AlsoVegan Garlic Noodles
Cathy Marlow
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!!Reply
Kristi
THank you cathy!
Reply
Peer
Tasted great and was super easy to make, Loved it!Reply
Kristi
Thank you peer!
Reply
GAR
I love making this for an easy, flavorful meal! We eat it over rice or with bread. Delicious either way.Reply
Kristi
Thank you Gar!
Reply
Dan
Made it tonight, it's awesome! Love that it's gluten free & vegetarian, and delicious (and easy!)Reply
Kristi
Thank you dan!
Reply
FayB
Wow…. Just wow. This will be a do again and again. It’s just creamy, tasty deliciousness.Reply
Kristi
Thank you FayB!
Reply
Pee
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!Reply
Kristi
so glad you liked it Pee!
Reply
Sofia Tj-Gunawan
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!
Reply
Kristi
Thank you Sofia!
Reply
Lily
This was so delicious and super easy to make!Reply
Kristi
Thanks Lily!
Reply
Naomi Bell
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!!!Reply
Kristi
Thank you Naomi!
Reply
Mary Williams
Tried this recipe this week! It was delicious. I may put fewer sundried tomatoes in there next time, but that's just my preference.
Reply
Kristi
Thanks Mary!
Reply
estebanyjorgito
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!
Reply
Sue
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.Reply
Kristi
Thank you Sue!
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