Melt the butter in a large saucepan over medium heat. Add minced garlic and lemon pepper seasoning, followed by salt and mustard powder. Sauté for 1-2 minutes until garlic is fragrant.

Sprinkle in flour, stirring continuously to form a roux. Gradually add vegetable broth and bring to a gentle simmer, stirring occasionally until thickened, about 3-4 minutes.

Stir in drained chickpeas and cover. Let simmer for an additional 5 minutes over low heat until heated through.

Remove from heat and mix in heavy cream and Parmesan cheese until creamy. Adjust seasoning as needed.

Garnish with chopped parsley, lemon slices, and black pepper. Serve immediately over rice, pasta, or with crusty bread.