Smoky Chickpea & Roasted Broccoli Skillet with Lemon-Garlic Sauce
This vibrant, one-pot vegan skillet brings together smoky chickpeas, crisp-tender roasted broccoli, and a zesty lemon-garlic sauce for a satisfying meal in under 20 minutes. Perfect for busy weeknights, it's packed with plant-based protein and bursting with flavor.
- 2 cups canned chickpeas, drained and rinsed
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 3 tbsp lemon juice
- 2 cloves fresh garlic, minced
- 1 tsp maple syrup
- 2 tbsp water
- 0.25 tsp red chili flakes (optional)
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli florets, season with half the salt and pepper, and sauté for 3 minutes until bright green.
⏱️ 3 minutesAdd chickpeas, smoked paprika, garlic powder, remaining salt and pepper, and another tablespoon olive oil to the skillet. Stir well and cook for 4 minutes, letting the chickpeas slightly crisp.
⏱️ 4 minutesWhile the skillet cooks, whisk together lemon juice, minced garlic, maple syrup, water, and red chili flakes (if using) in a small bowl to make the lemon-garlic sauce.
⏱️ 1 minutePour the lemon-garlic sauce over the broccoli and chickpeas in the skillet. Toss gently and cook for 2 minutes, allowing flavors to meld.
⏱️ 2 minutesRemove from heat and serve warm. Garnish with extra lemon or fresh herbs if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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