Vegan Lemon Turmeric Chickpeas

Hi friends!

Today I’m sharing a SUPER easy chickpea recipe that I love to whip up whenever I’m in a pinch or for meal prep. It literally comes together in a flash if you have the few ingredients needed on hand. It’s a quick saute yet the flavour from the lemon and spices is INSANE. Turmeric is a great anti-inflammatory so I always try to sneak more of it into my diet if I can.

Chickpeas are the perfect vegan protein to meal prep and I personally love this recipe because there is no gluten, soy, dairy or sugar but there are protein, healthy fats and carbohydrates! I used canned chickpeas to keep it nice and simple but if you have a sensitive digestive system, I’d suggest you soak the chickpeas overnight before cooking if using the dry variety.

So you want to try this recipe? GREAT! How about some ideas on how to use the chickpeas:

  1. a Salad! (as shown – I love throwing it on top of a bed of greens, adding some avocado, maybe some quinoa, a drizzle of homemade dressing and viola! You’re set for a quick meal.
  2. On top of toast! Grab a slice of bread, throw it in the toaster, add some cashew cheese and top with my lemon turmeric chickpeas.
  3. a Burrito! So you’ve decided to go plant based but that doesn’t mean your meals need to be boring! Swap out your ground beef or chicken with the lemon turmeric chickpeas.
  4. On top of soup. mmm so cozy.

The possibilities are endless. I really could go on and on here but to save you I won’t! I hope you enjoy and love it as much as I do. Please tag me on all socials as @balancingandie. I LOVE seeing your creations, it literally makes my day!

Vegan Lemon Turmeric Chickpeas

Category: Recipes

Servings: 4

Vegan Lemon Turmeric Chickpeas


  • 1 - 540ml can cooked chickpeas (about 2 cups drained & rinsed)
  • 2 tbsp avocado oil (or other neutral cooking oil of choice)
  • 1/2 tsp pink salt
  • 1/4 tsp fine ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric powder
  • 1/8 tsp hot chili powder (optional)
  • 1/2 of 1 lemon, juiced (about 2-4 tbsp to taste)


  1. Heat a large frying pan on medium high heat until it is warm. Add oil, allow to heat up for 30 seconds and coat the pan by tilting the oil all the way around.
  2. Add drained chickpeas and saute for 5 minutes to dry them out.
  3. Add in spices and lemon juice, saute briefly until liquid and spices are well combined and absorbed (about 1 minute).
  4. Adjust taste as needed. Remove from heat and use in your favourite dishes! Store any excess in fridge for up to 5 days.


  • I like using a lot of lemon juice but I would start with 2 tbsp and then adjust based on what you are using them for.
  • If you don't have chili powder, try using your favourite hot sauce instead.

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