Chopped cauliflower, baby carrots, and chickpeas topped with mint leaves with a wooden spoon in a large nonstick skillet on a wooden surface (with logo overlay)

Vegan Chickpea Skillet Dinner

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!

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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.

Chickpeas in a large nonstick skillet on a wooden surface

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.

Chopped cauliflower and baby carrots in a large nonstick skillet on a wooden surface

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.

Chopped cauliflower and baby carrots with broth in a large nonstick skillet on a wooden surface

Add the chickpeas back into the pan and heat through.

Chopped cauliflower, baby carrots, and chickpeas in a large nonstick skillet on a wooden surface

Place the mint leaves in the pan and serve your Vegan Chickpea Skillet Dinner warm.

Chopped cauliflower, baby carrots, and chickpeas topped with mint leaves with a wooden spoon in a large nonstick skillet on a wooden surface (vertical)

Recipe

Originally Published On: March 27, 2020

Chopped cauliflower, baby carrots, and chickpeas topped with mint leaves with a wooden spoon in a large nonstick skillet on a wooden surface

Vegan Chickpea Skillet Dinner

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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main Dish
Cuisine: American
Keyword: carrots, cauliflower, chickpeas, one pan
Servings: 4
5 from 10 votes

Ingredients

  • 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

Instructions

  • 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
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Nutrition Facts
Vegan Chickpea Skillet Dinner
Amount Per Serving (1 g)
Calories 518 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Sodium 630mg26%
Potassium 1265mg36%
Carbohydrates 75g25%
Fiber 21g84%
Sugar 19g21%
Protein 22g44%
Vitamin A 8310IU166%
Vitamin C 89mg108%
Calcium 162mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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22 thoughts on “Vegan Chickpea Skillet Dinner”

  1. 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!

    1. 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!

  2. 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.

  3. 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!

    1. 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.

  4. I’ve never cooked with chickpeas! Aside from one time I tried to make hummus! This however looks really yummy!

  5. This is a new flavor combination for me but it sounds delicious. I can’t wait to make this for my family.

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