Vegan Chickpea Piccata
This vegan chickpea piccata is going to be your new favorite, easy chickpea recipe. The vegan piccata sauce is bright, zippy, and perfect with pasta or rice.
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Servings: 4
Calories: 356kcal
Equipment
- Baking sheet
- Wide pot
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 2 15- ounce cans chickpeas, drained
- 1 yellow onion, peeled and finely minced
- 2 tablespoons capers
- Pinch of crushed red pepper, optional
- 4 tablespoons plant-based butter
- ¾ cup water or vegetable stock
- ¼ cup lemon juice
- Salt and pepper to taste
For serving, optional:
- Cooked pasta or rice
- Freshly minced parsley
Instructions
Roast the chickpeas:
- Preheat oven to 425ºF. Arrange the chickpeas on a baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Season all over with salt and pepper.
- Transfer to the oven for 20–30 minutes, flipping the chickpeas once midway through cooking.
Prepare the sauce:
- Heat the remaining 1 tablespoon olive oil in a wide pot over medium heat. Add the onion and sauté for 5 minutes. Add the capers to the onion and cook for 1–2 minutes until they just begin to crisp and turn golden brown. Season with crushed red pepper if you like.
- Melt the butter into the onions and capers. Once melted and frothy add the water and bring to a boil. Reduce heat and simmer for 10 minutes until reduced by half. Taste and season with salt and pepper.
Finish the sauce:
- Stir the lemon juice into the sauce and add the roasted chickpeas. Toss to coat and cook for 3–4 minutes. Taste and adjust seasonings to your preferences.
To serve:
- Serve the sauce with pasta, rice, or roasted vegetables. Garnish with freshly minced parsley if you like. Enjoy!
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Sodium: 211mg | Fiber: 10g | Sugar: 7g