Savory Autumn Chickpeas

vegan savory autumn chickpeas

Thanksgiving may not feel like the time to try new things. Many gatherings are steeped in tradition and the same dishes are served each year. However, we’d love to convince you to try a new side this year, and we think Savory Autumn Chickpeas would be a beautiful addition to your fall feast!

We don’t typically think of serving beans for Thanksgiving or Christmas, but we definitely should. They’re hearty, full of savory umami flavor, and packed with protein and nutrients. Use them to round out your plant based spread or sneak in some extra nutrition to an omni affair. Aromatic garlic and onion blend with thyme and sage to lift the humble garbanzo beans and make them sing in this delicious dish. Plus, it’s oil-free, comes together fast, and doesn’t use valuable oven space. It just might be a new family favorite.

savory autumn chickpeas

Gather your ingredients 

savory autumn chickpeas ingredients

Dried herbs: this is where the autumnal flavor comes from so don’t skip the herbs. If you’d rather use fresh, you can use 2¼ teaspoons fresh thyme and 1 teaspoon fresh sage. Pick the leaves from the stems and chop finely before measuring.

Vegan Worcestershire sauce: not all Worcestershire sauces are vegan, so be sure to check before purchasing. If you’re having trouble finding it locally, you can typically find it online. There are also vegan gluten-free versions available.

Let’s make Savory Autumn Chickpeas 

First, heat a high-sided skillet (large enough to fit everything) over medium heat for a few minutes. 

While that’s warming up, measure out your herbs and spices into a small bowl. Set aside.

wfpb savory autumn chickpeas

Once your skillet is hot, add the onion, celery, and garlic. Saute for seven to eight minutes or until tender and semi-translucent. Add a splash of water and stir if things start to stick to the skillet.

easy savory autumn chickpeas

Next, add the chickpeas, veggie broth, Worcestershire sauce, and the spice mix you set aside earlier.

Give everything a good stir and cover with a lid to simmer for about five minutes or until everything is heated through and smelling fragrant.

fast savory autumn chickpeas

That’s it! Move to a serving dish and enjoy! It just might be the world’s fastest Thanksgiving recipe. 

holiday savory autumn chickpeas

Savory Autumn Chickpeas

Makes about 2 cups
Author: Molly Patrick


Spice mix

  • ¾ teaspoon dried thyme
  • ¼ teaspoon onion powder
  • teaspoon dried rubbed sage
  • teaspoon black pepper (about 7 turns)
  • teaspoon salt

Everything else

  • tablespoons yellow onion, diced (35 g)
  • tablespoons celery, diced (20 g)
  • teaspoons garlic, minced (4 g)
  • 2 cups canned garbanzo beans, drained and rinsed (AKA chickpeas / 300 g / about 1 15-oz can)
  • cup low-sodium vegetable broth or stock (oil-free)
  • ¾ teaspoon vegan Worcestershire sauce


  • Heat a skillet over medium heat for 2 minutes or until warm. Meanwhile, place the spice mix ingredients into a small bowl and set aside.
  • Add the onion, celery, and garlic and sauté until tender, about 7–8 minutes, stirring often and adding a splash of water if things start to stick.
  • Add the garbanzo beans, vegetable broth, Worcestershire sauce, and the spice mix you set aside earlier. Stir well, cover with a lid, and simmer for 4–5 minutes or until hot and fragrant.
  • Serve!
thanksgiving savory autumn chickpeas

Extra info and variations 

This recipe yields about 2 cups of Savory Autumn Chickpeas. That’ll serve 4-6 people as a side, but it doubles easily if you’re cooking for a crowd.

Store any leftovers in an airtight container in the fridge for up to five days.

If you prefer to batch cook your Thanksgiving feast ahead of time, go for it! After simmering, allow your chickpeas to cool to room temperature before putting in the fridge. Pull them out to take the chill off about twenty minutes before warming in a pot with a lid over medium heat. In general, allowing items to rest at room temperature a bit after being in the fridge will help them reheat faster and more evenly. Don’t allow the chickpeas to boil. If you start seeing a lot of action in the pot, lower the heat. They should be ready in 5–10 minutes, but if you’re unsure, use a clean spoon to do a little taste test.

This recipe is extremely flexible. Switch out the herbs and spices if you don’t care for an “autumnal” flavor. You can also use different veggies instead of the celery. If you want to substitute the onion or garlic, we recommend sticking to alliums like leeks or shallots since they provide a good deal of flavor depth. You can even try this recipe with a different kind of bean! Have fun and make it your own. Let us know what you made in the comments below.

plant based savory autumn chickpeas

We hope you’ll try something new this Thanksgiving.


Team Dirty

After you try the chickpeas, check out other selections from Plant Based Thanksgiving: 25 Recipes the Whole Family Will Love

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Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.


  1. Margie on November 24, 2023 at 11:16 am

    5 stars
    Thank you for this great recipe! So easy and delicious and perfect to balance out my WFPB Thanksgiving meal while everyone else ate turkey. It’s a definite keeper!

    • Team Dirty - Brittany on November 24, 2023 at 2:02 pm

      So simple and tasty, right? I’m glad you had a dish to enjoy this year and many more.

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