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Melt 2 Tbsp unsalted butter in a large saucepan over medium heat.
Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.
Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth.
Bring to a gentle simmer until sauce thickens.
Stir in 2 15-oz cans chickpeas (drained), cover, and let simmer for about 5 minutes.
Remove pan from the heat then stir in 1 cup heavy cream, ½ cup freshly grated Parmesan, and ¼ cup chopped Italian parsley.
Garnish with sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)