Creamy Vegan Chickpeas Worth Falling For
We’ve all heard of Marry Me Chicken—but vegan TikTok said hold up and gave us Marry Me Chickpeas, and baybeee… this one’s a keeper! Rich, creamy, savory, and packed with plant-based flavor, this dish hits like comfort food but keeps it 100% dairy-free.
With tender chickpeas, sun-dried tomatoes, vegan cream cheese, and spinach all simmered in a creamy, herby sauce, this dish is giving soul-warming, dippable, and straight-up addictive. Perfect as a dip, over pasta, or piled onto toasted sourdough—this one’s going in the weekly rotation for sure.
Ingredients
Base
- 2 cans chickpeas, rinsed
- ½ yellow onion, diced
- 3 tablespoons minced garlic
- 1½ cups vegetable stock
- 1 container vegan cream cheese
Seasoning
- ¼ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pink salt (to taste)
- ½ teaspoon black pepper
- 2 tablespoons Italian seasoning
- ¼ teaspoon smoked paprika
- Juice of ½ lemon
Add-ins & Garnish
- 2 handfuls fresh spinach
- ½ jar sun-dried tomatoes
- Vegan Parmesan cheese, to taste
- Fresh basil, chopped (for topping)
Optional Serving
- Bread (baguette, sourdough, pita)
- Rice
- Pasta
- Chips
Step-by-Step Instructions
1. Sauté the Base
- In a large pan over medium heat, sauté onion, garlic, red pepper flakes, and Italian seasoning in oil or vegan butter for 2–3 minutes.
2. Add Veggies & Seasoning
- Add sun-dried tomatoes and spinach, then season with garlic powder, onion powder, salt, and black pepper. Stir well.
3. Mix in Chickpeas & Stock
- Add the rinsed chickpeas and pour in vegetable stock, stirring to combine.
4. Make it Creamy
- Add the entire container of vegan cream cheese and stir until fully melted and creamy.
5. Final Seasoning & Simmer
- Squeeze in lemon juice, add paprika, and stir in vegan parmesan.
- Let simmer for 10–15 minutes until thick and creamy.
6. Serve & Top
- Top with fresh basil, and serve hot with your choice of bread, pasta, or rice.
Pro Tips & Thoughts
- For extra flavor, toast your bread slices with a little olive oil before serving.
- Add more vegan parmesan for that bold, cheesy depth.
- Let it simmer longer if you want it thicker—perfect for spreading on sourdough.
- This dish gets even better the next day, so double the batch for leftovers.
About the Creator
This recipe is by PolishdCeo, the vibrant vegan food creative behind @polishdceo. Known for turning classics into plant-based bangers, she brings bold flavor and soulful energy to every dish. Grab her digital cookbooks at polishdinc.com and subscribe to her YouTube for new vlogs and recipes.
PolishdCeo | @polishdceo