Meatless Monday has never been better with this easy Vegan Chickpea Skillet Dinner. Use just one pan and have dinner ready in about 30 minutes!Jump to Recipe
While we don’t have any specific allergies in our house, I like having vegan meals now and then. We have a few good friends with dietary restrictions, so this Vegan Chickpea Skillet Dinner is a great option when they are over.
The ingredients are all simple, so they are easy to find. Most of them are ones I typically have on hand as it is. Chickpeas have a lot of protein in them, so it’s a great meat replacement. They also tend to keep us full, so we aren’t looking for something else later.
I’ve been experimenting with adding cauliflower to recipes recently, so it was welcomed in this meal. We always have carrots since the boys will eat them for a healthy snack. And I make homemade vegetable broth at least once per month.
This meal combines all of those things with a few seasonings for a delicious meal. It can be done in just one pan, so very little cleanup. I also felt like we didn’t need a side since there were so many different flavors in this.
Step by Step
Heat a large skillet over medium-high heat. Add 2 tbsp of olive oil. Pour in the drained chickpeas and cook for about 5 minutes. They should get lightly toasted. Stir often so they don’t burn.
Remove the chickpeas from the pan. Add 1 tbsp of olive oil to the pan. Place the carrots and cauliflower in the skillet. Sprinkle with paprika, cumin, and salt. Cook for about 5 minutes. The carrots and cauliflower should start to soften.
Add the vegetable broth and orange juice to the carrots and cauliflower. Bring it to a boil then reduce to a simmer. Let it simmer, uncovered, for about 10 minutes.
Add the chickpeas back into the pan and heat through.
Place the mint leaves in the pan and serve your Vegan Chickpea Skillet Dinner warm.
Originally Published On: March 27, 2020
Vegan Chickpea Skillet Dinner
- 3 tbsp olive oil
- 30 oz chickpeas (drained)
- 1/2 lb baby carrots
- 1 head cauliflower (cut into florets)
- 1 tsp paprika
- 1 tsp cumin
- 1 cup vegetable broth
- 1/2 cup orange juice
- 1/2 tsp salt
- 1/2 oz mint leaves
- Heat a large skillet over medium-high heat
- Add 2 tbsp of olive oil
- Pour in the drained chickpeas and cook for about 5 minutes, stirring often, until lightly toasted
- Remove the chickpeas from the pan
- Add 1 tbsp of olive oil to the pan
- Place the carrots and cauliflower in the skillet
- Sprinkle with paprika, cumin, and salt
- Cook for about 5 minutes until the carrots and cauliflower start to soften
- Add the vegetable broth and orange juice to the carrots and cauliflower
- Bring it to a boil then reduce to a simmer
- Let it simmer, uncovered, for about 10 minutes
- Add the chickpeas back into the pan and heat through
- Place the mint leaves in the pan and serve warm
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
23 thoughts on “Vegan Chickpea Skillet Dinner”
I’ve never thought of making stir fry with chickpeas. I’m not a huge fan of chickpeas so I think I always foret they are an option. This looks delish though!
This was one of the first times I had them as the main thing, not just in hummus or something similar. It was pretty good. Definitely different, but still good!
I love stir fry chickpeas but I have never added carrots and cauliflowers. Will give this recipe a try. The added veg makes this dish looks more appetizing.
The carrots and cauliflower were great in this! I’m not a fan of each of these separate, but they came together really well!
This recipe sounds delicious. Chickpeas are a great replacement for meat. It seems a great combination of protein and veggies. Excellent for a healthy family dinner.
I was surprised at how well it worked together and how filling it ended up being!
This looks so tasty! It’s not something I would have thought to cook up but I’ve been wanting to try new recipes- thank you!
It was definitely different from what I normally cook, too. But sometimes different is nice for a change in the routine 🙂
This looks so amazing! I have a lot of chickpeas on hand right now, so I will give this a try. I think my kids will enjoy it too!!
We just went through all of our chickpeas so I have them on the list to get the next time we have to go to the grocery store. They are a great staple to keep on hand.
I’ve never cooked with chickpeas! Aside from one time I tried to make hummus! This however looks really yummy!
I’ve been using them a bit more lately. They add so much protein without having to eat meat for every meal.
This recipe was so flavorful, we will def be having again! I loved the step by step photos and how I was able to shop the recipe too – so conveienent! Thank you!
I’m so glad you enjoyed the meal! I am a visual learner, so I like hearing that others are using the step by step as well 🙂
I love how quick and easy this is to make!! Really amazing!
Thanks, Toni! Almost everything we make tends to be quick and easy most nights.
I love how easy and delicious this vegan dish is! Inspired me to make more vegan dishes 🙂
It’s amazing how much flavor can be in a vegan meal. You don’t need meat to have a yummy dinner!
I love a good skillet meal, and I can’t wait to use up our last chickpeas to make this! Thanks so much for sharing the yumminess!
It’s a great way to use chickpeas. This was one of the first times I had them in anything other than hummus!
This is a new flavor combination for me but it sounds delicious. I can’t wait to make this for my family.
It was new for us, too. We were just going through a few things we had and it worked so well together!
I love cooking with chickpeas they are so versatile! This looks like a super yummy and easy midweek dinner to knock out.