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Marry Me Chickpeas

Name: Marry Me Chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 shallot (minced); 5 garlic cloves (minced); ½ cup julienne-cut sun-dried tomatoes (dried, not oil packed); 1 tbsp Italian seasoning; ¼ tsp red pepper flakes; 2 tbsp tomato paste; ½ cup water; 1 cube vegan “chicken” bouillon; 29 oz canned chickpeas ((two 14.5oz cans) drained and rinsed); 14.5 oz full fat unsweetened coconut milk; 2 tbsp nutritional yeast; 1 tbsp balsamic vinegar; salt and pepper (to taste); 2 cups baby spinach (chopped)

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If you want dinner on the table in 25 minutes or less, you need to make these Marry Me Chickpeas! They are a plant-based take on the viral Marry Me Chicken! Tender chickpeas simmer in a rich, garlicky sun-dried tomato sauce with coconut milk, Italian herbs, and fresh spinach. They're completely dairy-free, packed with plant-based protein and fiber. Serve with crusty bread, rice, or pasta to soak up every last drop of that sauce.

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The BEST Marry Me Chickpea Dinner!

Apparently, everything tastes better when you put “Marry Me” in front of it. So I’m gonna do it with this quick, easy chickpea recipe!

Marry Me Chicken (maybe, no thank you), Marry Me Lentils (yes please), my Marry Me Tofu (absolute duh), and now these Marry Me Chickpeas – the internet has really committed to this one, so I will too!

I can’t promise they’ll get you a ring, but they’re a pretty convincing argument for a second date. This recipe takes everything we love about the original Marry Me sauce – sun-dried tomatoes, garlic, Italian herbs, and plenty of creamy, savory goodness and makes an essential swap: chicken for chickpeas. The sauce tastes incredibly indulgent, but there’s not a drop of dairy in sight!

And the best part? Everything comes together in ONE pan, making it perfect for busy weeknights, cozy date nights at home, or when you want to impress someone without spending your entire evening doing dishes. Because nothing kills the romance quite like a sink full of dirty pans, amiright?

Let’s love on chickpeas for a minute…

Because these amazing little legumes definitely deserve all the love and attention they already get. These inexpensive pantry staples are packed with plant-based protein AND fiber, making this meal as nourishing as it is delicious. Unlike traditional Marry Me Chicken recipes, this chickpea version is still packed with protein, but with even more gut-loving fiber!

Why You’ll Love This Marry Me Chickpeas

Whether you’re cooking for your significant other, trying to impress a first date, or just treating yourself to a really freaking good dinner (because you absolutely deserve that too), this recipe deserves a spot in your rotation. And if someone proposes after the first bite… well, don’t say I didn’t warn you! It’s ready in 25 minutes, uses mostly pantry staples, and delivers that creamy, comforting flavor without heavy cream or dairy. The chickpeas make it hearty enough for dinner, while the sun-dried tomatoes and garlic do most of the heavy lifting for flavor.

Marry Me Chickpeas Ingredients

Most of these ingredients are probably already in your pantry, which makes this an especially easy dinner to pull together.

Shallot & Garlic: Essential for the beginning of really anything delicious! These two aromatics bring depth and flavor to the recipe. The five cloves of garlic are an absolute must if you ask me!
Sun-Dried Tomatoes: The main attraction of any good Marry Me sauce! Their concentrated, sweet-tart flavor adds depth. Use dried, not oil-packed, sun-dried tomatoes.
Italian Seasoning & Red Pepper Flakes: A simple herb blend that brings everything together and adds a subtle kick to balance the creamy sauce.
Tomato Paste: Adds richness, color, and concentrated tomato flavor.
Vegan Chicken Bouillon: Creates a savory broth that adds depth to the sauce. Check the saltiness of your bouillon before adding extra seasoning.
Chickpeas: The base of this recipe! Two cans of chickpeas make this meal hearty and satisfying while adding plant-based protein and fiber. Just drain and rinse before using.
Full-Fat Coconut Milk: Creates a creamy, silky sauce without dairy. Use unsweetened coconut milk from a can for the best consistency.
Nutritional Yeast: Adds a slightly cheesy, savory flavor in place of Parmesan.
Balsamic Vinegar: A little acidity balances the richness of the coconut milk and brings out the tomatoes’ flavor.
Baby Spinach: Adds freshness and color without changing the sauce’s flavor too much.

How to Make This Marry Me Recipe

This marry me recipe comes together in one skillet, and most of the cooking time is hands-off. Grab your ingredients and let’s get cooking!

Sauté the Shallot and Garlic

Heat a large skillet over medium-low heat with a splash of water, broth, or cooking oil. Add the minced shallot and garlic and sauté for 2–3 minutes, until softened and fragrant.

Build the Flavor

Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Add a splash of water to loosen anything sticking to the pan, then stir in the tomato paste until everything is coated. Pour in the remaining water and add the vegan chicken bouillon cube. Stir until the bouillon dissolves.

Add the Chickpeas and Coconut Milk

Pour in the drained chickpeas, coconut milk, nutritional yeast, and balsamic vinegar. Stir to combine, then bring everything to a gentle simmer over medium heat. Let the sauce bubble gently for about 10 minutes, stirring occasionally, until it thickens and coats the chickpeas. You want it creamy and saucy, not completely reduced.

Finish with Spinach

Stir in the chopped baby spinach and cook just until wilted. Taste and season with salt and pepper. I started with about ½ teaspoon of each, but it depends on your bouillon.

How to Serve Your Marry Me Chickpeas

One of my favorite things about this recipe is how versatile it is! Serve over your favorite pasta, rice, quinoa, or creamy mashed potatoes for an easy, comforting dinner. Feel free to add roasted vegetables or a simple green salad if you’re looking to round out the meal.

Personally, I love serving my Marry Me chickpeas (actually any Marry Me recipe) with a big piece of toasted sourdough or warm naan to soak up every last bit of that creamy sun-dried tomato sauce. Trust me, you won’t want to leave any behind!

How to Meal Prep This Recipe

This recipe is amazing for making ahead because it reheats like a dream! Whether you’re meal prepping or getting it ready to serve someone special, the flavors deepen as it sits, so you’re winning either way! For longer storage, let cool, then put in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or saucepan with a splash of water if the sauce has thickened.

Tips for Making the Best Marry Me Chickpeas

A few things make this easy Marry Me Chickpeas recipe even better.

Use Full-Fat Coconut Milk: It creates the richest, creamiest sauce. Light coconut milk will work, but the sauce will be thinner.
Choose the Right Sun-Dried Tomatoes: I use dried, julienne-cut tomatoes rather than oil-packed ones. They’ll soften as they simmer in the sauce.
Adjust the Consistency: If the sauce gets too thick, add a splash of water or vegetable broth. If it’s too thin, let it simmer uncovered for a few more minutes.
Make Extra Sauce: If you’re serving these with pasta or rice, you may want a little extra sauce. Trust me, you’ll use it.

Marry Me Chickpeas FAQ

Can I use dried chickpeas instead of canned? Absolutely! Cook your dried chickpeas until tender before adding them to the recipe. You’ll need approximately 3 cups of cooked chickpeas to replace the two cans.

Can I make Marry Me Chickpeas without coconut milk? Yes, feel free to use cashew cream; it’s a great alternative if you prefer a more neutral flavor.

Can I freeze Marry Me Chickpeas? You can! Let the chickpeas cool completely, then transfer them to freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently, stirring well. Coconut milk sauces can separate slightly after freezing, but they usually come back together with a good stir.

Can I add more vegetables? Definitely! Mushrooms, kale, zucchini, or roasted bell peppers would all work well. Just adjust the cooking time depending on the vegetables you’re using.

Are chickpeas a good source of protein? Chickpeas are an amazing source of protein and fiber! Don’t sleep on them! I have soooo many chickpea recipes you can test out next.

Try These Other Marry Me Recipes!

Apparently, I can’t stop making Marry Me recipes. And considering I’m already engaged, I’d say the theme is working out pretty well. Try these next:

Marry Me High Protein Tomato Soup

Marry Me Tofu

One-Pot Marry Me Lentils

Leave a rating and review if you tried this recipe! I would love to know how it went.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Marry Me Chickpeas

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Dinner

Calories: 332

Equipment

stove

Ingredients

1 shallot, minced
5 garlic cloves, minced
½ cup julienne-cut sun-dried tomatoes, dried, not oil packed
1 tbsp Italian seasoning
¼ tsp red pepper flakes
2 tbsp tomato paste
½ cup water
1 cube vegan “chicken” bouillon
29 oz canned chickpeas, (two 14.5oz cans) drained and rinsed
14.5 oz full fat unsweetened coconut milk
2 tbsp nutritional yeast
1 tbsp balsamic vinegar
salt and pepper, to taste
2 cups baby spinach, chopped

Method

Heat a large skillet over medium-low heat. Add a splash of water, broth, or cooking oil to coat.
Add in the shallot and garlic and sauté for 2-3 minutes until tender and fragrant. Add in the sun-dried tomatoes, Italian seasoning, and red pepper flakes, deglazing with a splash of water. Add in the tomato paste and stir to combine
Pour in the water, add the bouillon, and stir to dissolve.
Pour in the chickpeas, coconut milk, nutritional yeast, and balsamic. Bring to a gentle simmer over medium heat and let it thicken for about 10 minutes before stirring in the spinach and seasoning with salt and pepper. I started with about 1/2 tsp of each, but it will depend on your bouillon.
Serve hot over rice or with crusty bread or naan for dipping.

Nutrition

Serving 1servingCalories 332kcalCarbohydrates 33gProtein 12gFat 20gSaturated Fat 15gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 568mgPotassium 891mgFiber 10gSugar 7gVitamin A 1159IUVitamin C 11mgCalcium 102mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Marry Me Chickpeas