Creamy Lemon Pepper Chickpeas

itdoesnttastelikechicken.com

Megan Epperson Bradham

Focus on whole food-plant based recipes that are easy to make in large batches for meal prepping!

1 tablespoon olive oil (optional, can use water)

½ yellow onion, chopped

3 cloves garlic, minced

1 tablespoon all-purpose flour, (gluten-free if preferred)

1 cup vegetable broth

1 lemon zested

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

1, 19oz can chickpeas (about 2 cups), drained and rinsed

¼ cup full-fat coconut milk

small handful cilantro or parsley, chopped

Pasta to serve (ideally whole wheat)

Note: Ingredients may have been altered from the original.

Directions at itdoesnttastelikechicken.com

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