Marry Me Chickpeas (Ready in 20 Minutes)

Name: Marry Me Chickpeas (With Vegan Tuscan Sauce)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¼ cup cashews (unsalted & raw); ¾ cup soy milk (I use Soy Beverage from Trader Joe's); 1 tbsp nutritional yeast; 1 tbsp white miso paste; 2 tsp garlic powder; 2 15-oz cans of chickpeas (washed and drained); 1 cup vegetable broth (low sodium); ¾ cup sun-dried tomatoes; 1 tbsp garlic (minced or paste); 1 tbsp tomato paste; 1-2 tbsp vegan butter (or avocado oil); 1 tsp Italian seasoning; ½ tsp red pepper flakes; ½ tsp salt; ¼ cup vegan parmesan cheese (loosely packed) (grated); ½ cup fresh basil leaves (tightly packed) (chopped ); vegan parmesan cheese; fresh basil leaves; crushed black pepper

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By now, everyone and their dog has heard about Marry Me Chicken, but Marry Me Chickpeas is where it’s at! This Tuscan-inspired dish is packed with comforting flavors, vegan-friendly, and comes together in under 30 minutes. Whether you’re making it for a weeknight dinner or trying to impress someone special, it’s guaranteed to put love in the air!

Marry me chickpeas in a serving bowl garnished with fresh basil.

If you love creamy, rich sauces with bold, savory flavors, this Marry Me Chickpeas recipe is a must-try! And if you’re looking for another take on this dish, check out my Marry Me Pasta.

Why I Love This Recipe

Marry Me Chickpeas is my go-to meal when I want something quick, cozy, and packed with flavor. It’s a one-pot recipe (plus a blender), so cleanup is minimal, and everything comes together in about 20 minutes.

Homemade cashew cream gives the sauce a velvety, dairy-free richness, while sun-dried tomatoes and garlic bring deep, savory notes you’ll love. Plus, it’s plant-based and naturally gluten-free, making it a great option for just about everybody!

I love serving it over pasta or rice for a well-balanced, satisfying meal. Whether you’re meal prepping for the week or just want a satisfying, protein-packed meal, this recipe always hits the spot. Just don’t forget to pair it with a side of crusty bread!

Ingredient Notes

Marry me chickpea ingredients laid out individually.

Here’s a breakdown of everything you’ll need to make Marry Me Chickpeas.

Cashew Cream: You’ll need raw and unsalted cashews, plain and unsweetened soy milk (I use Soy Beverage from Trader Joe's), nutritional yeast, white miso paste, and garlic powder to create a rich, creamy, and savory sauce.
Chickpeas: The protein powerhouse of this dish! Canned chickpeas are the easiest option (just rinse and drain them well to remove excess sodium).
Vegetable Broth: Helps create a flavorful sauce and keeps the chickpeas tender. Low-sodium broth works best so you can control the salt levels.
Sun-Dried Tomatoes: Provide tangy, umami depth. Look for oil-packed sun-dried tomatoes for extra flavor, or use dry-packed ones for a more intense chewiness.
Garlic: The heart of any good savory dish! Minced garlic adds bold, aromatic flavors.
Tomato Paste: A little goes a long way to add concentrated tomato richness and depth. Look for double-concentrated tomato paste in a tube (it lasts longer and has an even more intense flavor than the canned variety).
Vegan Butter: Gives the sauce a silky, indulgent finish. Use your favorite brand here!
Italian Seasoning: This blend of dried herbs ties the Tuscan-inspired flavors together.
Red pepper flakes: Adds a subtle heat to balance the creamy sauce.

Substitutions

Cashews: You can also use raw, unsalted sunflower seeds for a nut-free option, but the texture will be slightly less creamy.
Soy Milk: Feel free to swap soy milk with oat or cashew milk for a similar consistency.
Nutritional Yeast: If you don’t have nutritional yeast, replace it with grated vegan parmesan for a similar nutty, cheesy flavor.
Chickpeas: If you don’t have chickpeas, any white bean will work, like cannellini beans, great northern beans, or butter beans.
Vegetable Broth: If you’re out of veggie broth, mix water with a spoonful of miso or soy sauce for a quick alternative.
Sun-Dried Tomatoes: Try roasted red peppers for a milder, slightly smoky taste.
Tomato Paste: If you’re out of tomato paste, use double the amount of canned crushed tomatoes for a slightly less concentrated flavor.
Vegan Butter: You can also use olive oil for a lighter, more Mediterranean-style dish.

How to Make

Making this Marry Me Chickpeas recipe is a breeze! Just follow my tips for the best results.

Preparation

Soak the cashews in boiling water for 5 minutes to soften them. Soaking the cashews (or boiling them for a few minutes) helps them blend smoothly, giving you a velvety texture without any grittiness.

Drain and add the cashews to a high-speed blender with soy milk, miso paste, nutritional yeast, and garlic powder. Blend until the mixture is smooth like heavy cream.

Cooking

Sautéed garlic and seasonings with butter in a saucepan.

Step 1
Melt vegan butter in a medium pot over low heat. Add minced garlic, Italian seasoning, and red pepper flakes. Stir constantly for about a minute to release their flavors without burning.

Chickpeas with seasoned broth in a saucepan.

Step 2
Add sun-dried tomatoes, tomato paste, chickpeas, and vegetable broth. Stir everything together and cook on medium heat for 5 minutes.

Marry me chickpea with vegan cream in a saucepan.

Step 3
Pour in the blended cashew cream and stir until fully incorporated. Season with salt and let simmer for 1-2 minutes until the sauce slightly thickens. The sauce will continue to thicken as it cools, so remove it from heat as soon as it reaches a creamy consistency.

Marry me chickpeas in a saucepan topped with garnishing.

Step 4
Remove the pot from the heat and stir in fresh basil and vegan parmesan. Serve these Marry Me Chickpeas hot over pasta, rice, or with crusty bread.

Expert Tip

For the creamiest sauce, blend the cashew cream until completely smooth. A high-speed blender works best here, but if you only have a standard blender, soak the cashews for 10-15 minutes longer to soften them further.

If you prefer a thicker sauce, let it simmer for a few extra minutes, but keep in mind that it will continue to thicken as it sits. For an even richer texture, stir in a little extra cashew cream right before serving.

Serving Suggestions

Serve this creamy Marry Me Chickpeas dish over pasta, rice, or quinoa for a hearty meal. It pairs beautifully with roasted vegetables or fresh salads, like my orange and beet salad, vegan Caprese salad, or strawberry goat cheese salad. I also highly recommend some crusty bread to soak up every last bit of the sauce.

Cooking Tips

Low Heat for Garlic: When cooking the garlic, keep the heat low (garlic burns quickly and can turn bitter, which will affect the overall flavor of the dish).
Adjust the Thickness: For a thicker Marry Me Chickpeas sauce, let it simmer uncovered for a few extra minutes before removing it from the heat.
Fresh Herbs Last: Always stir in fresh herbs, like basil, at the end to maintain a bright flavor and vibrant green color.

Marry me chickpeas in a serving bowl garnished with fresh basil leaves.

Frequently Asked Questions

Can I use dried chickpeas instead of canned ones?

Yes, you can use dried chickpeas, but they need to be cooked first. Soak 1 cup of dried chickpeas overnight, then boil them for 1 ½ to 2 hours (or pressure cook for 35-45 minutes) until tender. This will yield about 2 ½ cups total, the equivalent of two cans.

Is this Marry Me Chickpeas recipe spicy?

The red pepper flakes add a mild heat, but you can adjust the spice level by reducing or increasing the amount. If you love heat, try adding a pinch of cayenne pepper or a spoonful of Calabrian chili paste.

How can I make this recipe oil-free?

Skip the vegan butter and sauté the garlic and seasonings in a splash of vegetable broth instead. Also use oil-free sun-dried tomatoes.

Storing & Reheating

If you end up with leftover Marry Me Chickpeas, follow these storage guidelines.

Fridge: You can keep leftovers in an airtight container in the fridge for up to 4-5 days.
Freezer: Freeze everything in a freezer-safe container for up to 2 months. Thaw portions overnight in the fridge before reheating.
Reheating: Reheat the sauce and chickpeas on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, add a little broth or non-dairy milk to loosen it up again.