Marry Me Chickpeas

This easy one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral Marry Me Chicken sensation! Get ready to fall totally in love with this rich, cozy, and quick 15-minute meal.

The famous Marry Me Chicken has met its perfect plant-based partner with my Marry Me Chickpeas. It’s just as creamy, satisfying, and kid-friendly, yet completely free of meat and dairy—making it great for everyone at the table.

Even better? This one-pan meal comes together effortlessly. You simmer protein-packed chickpeas in a silky Tuscan sun-dried tomato cream sauce for just 15 minutes, and you’ve got a dinner your whole family will rave about. Trust me, you’ll want some crusty bread handy to soak up every last drop of that dreamy sauce!

If you love the original Marry Me Chicken but want a dairy-free, meatless alternative, this Marry Me Chickpeas recipe is just what your weeknight needs. With that same luscious sun-dried tomato flavor and classic Italian flair, it serves 6 generous portions and all cooks up in one skillet—for super easy cleanup too.

Keep scrolling for the full recipe card, step-by-step instructions, and handy tips on making your own creamy cashew sauce, keeping the sauce extra luxurious, simple swaps, plus the best ways to store and reheat leftovers. You’ll end up with a protein-rich, family-friendly meal that’s killer dunked with crusty bread or spooned over pasta, rice, or a baked sweet potato. Let’s jump in!

Cozy, Protein-Packed, Effortless

• Cozy Tuscan-inspired taste – This vegan take nails the classic Italian flavors that make you want seconds (and thirds!). Craving more Italian-style chickpeas? Try our Broccoli Chickpea Pasta with Garlic Olive Oil.
• Protein-packed – Two cans of chickpeas bring about 30 grams of plant protein, keeping you full and fueled.
• Simple one-pan meal – Pantry staples simmer together in one skillet, making this an easy, fuss-free dinner option. For another effortless one-pan dinner, see our One-Pan Roasted Carrot and Chickpea Bowl.

Ingredients for Creamy Chickpea Sauce

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup vegan cream (see notes)
• 2 cups baby spinach
• 4-5 fresh basil leaves, chopped
• Optional: 1/2 cup grated vegan parmesan cheese

One-Pan Cooking Directions

1. Drain and rinse 2 (15-ounce) cans chickpeas.
2. Mince 5 cloves garlic.
3. Chop 1/2 cup sun-dried tomatoes.

4. Chop 4–5 fresh basil leaves.

   

5. Heat 1 tablespoon olive oil in a large skillet over low–medium heat.
6. Add the minced garlic and cook 1–2 minutes, stirring often, until fragrant but not browned.
7. Stir in the chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon red chili flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper; cook about 1 minute.

8. Add chickpeas, 1 cup vegetable broth, 1 tablespoon tomato paste, 1 cup vegan cream, and 2 cups baby spinach; stir and bring to a gentle simmer over medium heat.

   

9. Simmer about 5 minutes until heated through and the spinach is wilted; taste and adjust seasoning with more salt, pepper, or chili flakes if desired.

10. Remove from heat and stir in chopped basil and optional 1/2 cup grated vegan parmesan cheese.

    

Expert Tips for Silky Sauce

• Keep garlic cooking gently on low to medium heat. Too hot and it burns easily, making a bitter flavor.
• Drain and rinse your canned chickpeas well. This removes the salty canning liquid that can thin out the sauce.
• For a truly rich and creamy sauce, homemade cashew cream is magic (see notes). Using store-bought vegan cream or coconut milk might need a little help with thickening—try a cornstarch slurry (1 Tbsp cornstarch mixed with 3 Tbsp water) added at the end.
• Always taste at the end before adding salt because sun-dried tomatoes can be quite salty already.
• If the sauce feels too thin when reheating, simmer it uncovered a few extra minutes to reduce or stir in a splash of cornstarch slurry and cook until it thickens.
• Add the spinach at the last minute, just long enough to wilt it gently. This keeps it bright and fresh.
• Chop your sun-dried tomatoes on the finer side so they blend smoothly into the sauce rather than clumping together.

This luscious, saucy meal loves being served with crusty artisan bread—perfect for soaking up every creamy bite. It’s also amazing spooned over your favorite pasta, fluffy rice, creamy polenta, or even a warm baked sweet potato for a comforting, crowd-pleasing dinner. For another cozy chickpea dinner, try Sweet Potato and Chickpea Curry.

Easy Swaps and Add-Ins

• Swap chickpeas for canned cannellini or any white beans for a creamier, milder taste.
• Use your favorite vegan chicken substitute if you want a texture closer to the original Marry Me Chicken.
• Add sautéed cremini or shiitake mushrooms for an earthy, umami-rich punch and heartier texture.
• Swap spinach with kale or Swiss chard (remove the stems and slice thinly) for a more substantial green; just cook a little longer until tender.
• Running low on cashew cream? Swap it with full-fat coconut milk or an unsweetened neutral-flavored plant milk. The sauce will be a bit lighter but still tasty.
• Give the sauce a briny lift by tossing in chopped olives, capers, or roasted red peppers for a smoky, tangy twist.
• Serve this saucy chickpeas dish over pasta, fluffy rice, creamy polenta, or a baked sweet potato for tasty variety; for a bright, crunchy side, pair it with a refreshing cucumber salad.

• Try cannellini or white beans instead of chickpeas for a smoother texture and gentler flavor.
• Use vegan chicken alternatives to mimic the original’s meatier bite.
• Add sautéed cremini or shiitake mushrooms for rich umami and an extra filling twist.
• Swap spinach for kale or Swiss chard, cooking a bit longer to soften.
• Full-fat coconut milk or neutral plant milks work as cream swaps if you’re out of cashew cream.
• Mix in olives, capers, or roasted red peppers to introduce briny or smoky notes.
• Change up your base by serving over pasta, rice, polenta, or baked sweet potato. Craving pasta? Try our Broccoli Chickpea Pasta with Garlic Olive Oil for another quick, chickpea-forward option.

Storing, Reheating, and Freezing

Store leftovers in an airtight container in the fridge, where they’ll stay fresh for up to five days.

• To reheat, warm gently in a saucepan over low to medium heat, stirring often. Add a splash of vegetable broth or vegan cream if the sauce looks a bit thick or separated. You can also microwave in short 30-second bursts, stirring between, until warmed through.
• You can freeze leftovers, but keep in mind the creamy sauce might change texture or separate slightly. Freeze up to two months. Thaw overnight in the fridge, then warm slowly on the stove with a little broth or cream whisked in to smooth it back out.
• Want to make weeknight dinners easier? Prep cashew cream and chop sun-dried tomatoes ahead of time. You can even mix chickpeas with tomato paste and spices ahead, then add fresh cream and spinach just before cooking. For another low-effort, chickpea-forward dinner, try this one-pan roasted carrot and chickpea bowl.

No need to worry about leftovers! Store your Marry Me Chickpeas tightly sealed in the fridge for up to five days, so you can enjoy quick, tasty meals all week long.

Freezing works well, too, but remember the sauce might separate a bit when thawed—this is completely normal. Freeze up to two months. When ready, thaw overnight and gently reheat with a splash of broth or vegan cream to bring it back together.

To make dinnertime even simpler, try prepping your cashew cream and chopping sun-dried tomatoes ahead. You can also mix chickpeas with tomato paste and spices in advance, then stir in cream and spinach just before cooking. These little steps help you get dinner on the table faster and stress-free!

Frequently Asked Questions

What is Marry Me Chicken?

Marry Me Chicken is a popular dish where chicken cooks in a creamy sun-dried tomato and garlic sauce. The classic recipe uses heavy cream and chicken breasts, but vegan versions swap those with plant-based cream and chickpeas for a meat-free twist.

Why is it called Marry Me Chickpeas?

This dish earns its name because the creamy cashew sauce, Italian flavors, and hearty chickpeas blend so perfectly, it’s basically a proposal on a plate!

What can I use instead of chickpeas?

Canned cannellini beans or any other white beans are great swaps if you want a different texture or milder flavor.

My cream sauce is too thin. How can I thicken it?

Homemade cashew cream makes a wonderfully thick sauce. If you’re using store-bought vegan cream or coconut milk, the sauce may be thinner. To fix this, mix 1 tablespoon cornstarch with 3 tablespoons water to form a slurry, stir it into the sauce at the end, and simmer gently until it thickens to your liking.

How do you store the leftovers?

Store leftovers in a tightly sealed container in the fridge for up to five days. They reheat beautifully in the microwave or on the stove, making quick meals super easy later.