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.

4.41 from 5 votes

PRINT PIN

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 356kcal

Equipment

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