Chickpeas alla Vodka on Toast

Ok ok ok, so Carbone is a restaurant that took NYC by STORM in 2020, probably because it only has 20 seats and Ariana Grande ate there once or something? But then when quarantine hit, they published their spicy rigatoni pasta recipe and the crowd. went. nuts. (and when I refer to the crowd, I mean New Yorkers trapped at home, but you get the idea).

So of course, as with all viral recipes, I had to put my own spin on it. And that’s where this Chickpeas alla Vodka Toast came in. Now don’t get me wrong, I love pasta, but I wanted to turn this viral recipe into something that might work as a light, filling, meal-prep ready lunch. Something that is veggie-centric, full of flavor and could easily become vegan, dairy free or gluten free.

And damn, does this toast deliver. You get all of the creaminess and spiciness that mimics traditional vodka sauce, but with a filling serving of vegetables and some protein from the chickpeas and yogurt. Read on for the recipe as well as any substitutions that may help. And if you find yourself eating it on repeat….well, you’re welcome.

What is vodka sauce?

If we’re being honest, vodka sauce has a slightly mysterious backstory. Cream isn’t exactly a staple in traditional Italian cooking, so its origins are debated. Some people swear it’s Italian while others say it’s firmly Italian-American. And then there’s the fun, slightly unhinged theory that vodka brands had a hand in “inventing” it altogether as kind of a Big Vodka PR moment where suddenly it was being marketed as this very Italian thing.

All we do know for sure is that the sauce is smooth, creamy, and made with some form of tomatoes, cream, and a splash of vodka. For this recipe, we’ll be taking a lot liberties and swapping out some classic ingredients, like cream, for healthier alternatives.

Why this toast alla vodka is worth making

This dish is packed with plant-based protein, thanks to the chickpeas and Greek yogurt, making it a high-protein option that will keep you full and energized throughout the day.

It’s also quick and easy to make, you just need one pan and 20 minutes are all you need to create an impressive yet low-effort meal. Plus, it’s a true meal prep hero – you can make a batch (or two or three), stash it in the fridge, and enjoy delicious, satisfying lunches all week long.

Ingredients you’ll need to make beans alla vodka

• 1/2 (6 oz) small yellow onion
• 3 garlic cloves
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon Calabrian chili paste, or 1/4 teaspoon red pepper flakes
• 1 tablespoon vodka, optional
• 1 tablespoon water
• 3 tablespoons greek yogurt, plus 3 tablespoons water
• 1/2 cup canned chickpeas, drained
• 1/4 cup fresh basil leaves
• 2 large pieces of your bread of choice, toasted
• Parmesan, for topping

Ingredient substitutions

This recipe is really customizable! Here are some substitution suggestions:

• Onion: Can be swapped for red onion, shallot, the white part of one large leek, or a fennel bulb (if you like fennel!).
• Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
• Calabrian chili paste: Can be swapped for 1/4 teaspoon of red pepper flakes, or you can omit.
• Vodka: Can be swapped for tequila or mezcal for a smokier flavor, or you can omit.
• Chickpeas: Swap for navy beans, cannellini beans, butter beans or really any kind of bean you prefer.

Other serving suggestions

I get it, not everyone is as into bread as I am so don’t worry this lovely dish can be served other ways! As alternate serving suggestions for this toast, I recommend:

• Swapping out the toast for rice (any kind) and serving it as a base of rice, a large dollop of the chickpeas alla vodka, and then freshly grated parmesan on top.
• Use it as topping for a baked sweet potato or spaghetti squash
• Toss it in with some sauce-gripping pastas like rigatoni or penne
• As a side for proteins like salmon or grilled chicken

And of course, I fully support enjoying it on its own.

Storage tips so you can meal prep this recipe

If you’re not eating this recipe right away, the best way to meal prep this recipe is to make everything on Sunday and spread it out throughout the week. I like to do this to maintain the freshness of everything, but also keep it on-hand for when I need it.

To do this I like to make the chickpeas alla vodka first, then store it in an airtight container in the fridge for up to one week. I like to slice my bread as well, then store it in the freezer to maintain its freshness. Then I just grab and toast the bread as I need it!

Watch the recipe here

This recipe was updated in 2026, so the video may not fully represent the recipe. For best results, follow the instructions as written.

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And that’s it for this chickpeas alla vodka toast!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Chickpeas alla Vodka on Toast

The internet-famous pasta but make it toast. Using chickpeas instead of noodles, yogurt instead of cream, but keeping that infamous creamy sauce with spicy kick, this Chickpeas alla Vodka on Toast is the perfect light lunch for days on the go!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 chef's knife
• ▢
  1 medium sauté pan

Ingredients

• ▢ 1/2 (6oz) small yellow onion, sliced
• ▢ 3 garlic cloves, sliced
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 2 tablespoons tomato paste
• ▢ 1/2 teaspoon Calabrian chili paste, or 1/4 teaspoon red pepper flakes
• ▢ 1 tablespoon vodka, optional
• ▢ 1 tablespoon water
• ▢ 3 tablespoons greek yogurt, plus 3 tablespoons water
• ▢ 1/2 cup canned chickpeas
• ▢ 1/4 cup fresh basil leaves
• ▢ 2 large pieces of your bread of choice, toasted
• ▢ Parmesan, for topping

Instructions 

1. Thinly slice half an onion and 3 garlic cloves.
2. Place a pan over medium heat and add 1 tablespoon of olive oil. Add the onion and garlic and cook, stirring occasionally, for 5 minutes, or until the sliced garlic and onion are golden on the edges and lightly softened. Season with salt.
3. Add 2 tablespoons of tomato paste and let it reduce 2-3 minutes or until a shade darker in color. Add in 1/2 teaspoon Calabrian chili paste.
4. Add 1 tablespoon water and if you’d like, add 1 tablespoon vodka, let both liquids simmer off as you continue to cook the onions.
5. Add in 3 tablespoons Greek yogurt and 3 tablespoons of water and stir until creamy. Immediately turn off the heat and add 1/2 cup chickpeas. Add more warm water as preferred to make it glossy. Taste and season liberally with salt and pepper.
6. Stir in 1/4 cup basil leaves. Divide the mixture between two toasted pieces of bread and grate on a little parmesan. And that’s it!

Serving: 1 toastCalories: 364kcalCarbohydrates: 50gProtein: 15gFat: 10g

Old Version

Below is the original recipe that was first developed in 2021. For the updated recipe, please see the above.

Makes 1 serving

Total cook time: 15 minutes

Ingredients

• 1/2 large yellow onion, about 150g, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 pinch salt & pepper, to taste
• 3 tbsp milk of choice
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, minced
• 1/2 tsp grated parmesan
• 1 large piece toast
  

Instructions

1. Put your pan on medium heat, pour in the oil and add onion, salt and pepper. Cook for about 5-10 minutes or until soft.
2. Then add in the minced garlic and cook until it is browned. Add in the tomato paste and mix until the onions and garlic are fully covered, then pour in the milk gradually, mixing until creamy.
3. This might get thick so thin it out with milk or water as desired. Then mix in red pepper flakes and more salt/pepper to taste.
4. Toast your bread and then add the onion mixture to the top. Top with fresh parsley and grated parmesan. Serve warm!