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Vegan Chickpea Piccata Sauce

Participating in Veganuary this year? Let this vegan chickpea piccata sauce be the first vegan recipe you make! This recipe first appeared on my vegan recipe blog, Exploring Vegan. but it's so good that it deserves a spot here too.
5 from 5 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 640kcal

Equipment

Ingredients

  • 12 ounces fettuccine
  • 2 tablespoons extra virgin olive oil, divided
  • 2 15- ounce cans chickpeas, drained
  • 1 yellow onion, peeled and finely minced
  • 2 tablespoons capers, drained
  • Pinch of crushed red pepper, optional
  • 4 tablespoons plant-based butter
  • ¾ cup water or vegetable stock
  • ¼ cup lemon juice
  • ¼ cup loosely packed parsley, minced
  • Salt and pepper to taste

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.

Cook the pasta:

  • Bring a large pot of water to a boil. Add salt and the fettuccine. Cook according to package instructions. Scoop out ½ cup pasta cooking water and then drain the pasta.

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.
  • Add half the pasta cooking water and minced parsley and bring to a boil. Add the cooked fettuccine and toss to coat for 1–2 minutes. Add the remaining pasta water if needed to loosen up the sauce.

To serve:

  • Divide the cooked pasta between shallow bowls. Enjoy!

Nutrition

Calories: 640kcal | Carbohydrates: 98g | Protein: 23g | Fat: 18g | Sodium: 230mg | Fiber: 13g | Sugar: 9g | Vitamin C: 10mg
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