Vegan Chickpea Picatta Recipe

Name: Vegan Chickpea Picatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 cup shallot, thinly sliced; 6 garlic cloves, thinly sliced; 2 tablespoons breadcrumbs; 2 cups vegetable broth; 1/3 cup dry white wine; black pepper, to taste; 1 teaspoon dried thyme; 1 (16 ounce) can chickpeas, drained and rinsed; 1/4 cup capers, plus a little brine; 3 tablespoons fresh lemon juice; 4 cups arugula; cooking spray

Servings: persons

1 teaspoon olive oil
1 cup shallot, thinly sliced
6 garlic cloves, thinly sliced
2 tablespoons breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
black pepper, to taste
1 teaspoon dried thyme
1 (16 ounce) can chickpeas, drained and rinsed
1/4 cup capers, plus a little brine
3 tablespoons fresh lemon juice
4 cups arugula
cooking spray

1
Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
2
Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
3
Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
4
If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 cup shallot, thinly sliced, 6 garlic cloves, thinly sliced, 2 tablespoons breadcrumbs, and more.

Yes, Vegan Chickpea Picatta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Chickpea Picatta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions