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    Vegan Chickpea Piccata

    This vegan take on the classic Italian chicken piccata is sure to satisfy!!

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    RECIPE:  
    Vegan Chickpea Piccata:
    Chickpea Piccata Patty Ingredients:

    • 1 (14 oz) Can Chickpeas/Garbanzo Beans (rinsed, drained)
    • 1/2 White Onion (chopped)
    • 1/4 C. Panko Breadcrumbs
    • 2 Tbsp Chickpea & Fava Bean Flour (or preferred all-purpose flour)
    • 1/2 Tbsp Garlic Granules
    • 1.5 tsp Worcestershire Sauce
    • 1 tsp Coconut Aminos (or soy sauce, tamari sauce)
    • 1/4 tsp Smoked Paprika
    • 1/4 Each: Pink Himalayan Salt & Ground Black Pepper
    • 1/2 C. Gluten-Free All-Purpose Flour (or preferred all-purpose flour)
    • 1/4 - 1/2 C. Avocado Oil (or high-heat safe oil; or enough to be 1/4” deep in a frying pan)

    Lemon Garlic Caper Sauce:

    • 2 Tbsp Vegan Butter
    • 1/4 C. + 1 Tbsp Plant-based Milk
    • 2 Garlic Cloves (thinly sliced)
    • 1/2 Tbsp Italian Seasoning
    • 1/2 Tbsp Saucy Lips Zesty Cilantro sauce
    • 2 Tsp Capers
    • 1 tsp Lemon Pepper
    • 1/4 tsp Non-GMO Corn Starch
    • Juice of 1/4 Lemon

    Directions:


    • Pre-heat oven to 400F.
    • Blend patty ingredients (except the 1 C. all-purpose flour) in a food processor or high-speed blender until mostly smooth consistency and then empty into a bowl.
    • Using a spoon, scoop ~2 Tbsp’s worth of mixture into your palm and gently form 1/4” thick oblong patties (mimicking a chicken breast cutlet’s shape).
    • Place the reserved all-purpose flour onto a plate, spreading out the flour evenly.
    • Gently dredge each patty in flour on both sides until well-coated — set aside.
    • In a medium to large skillet or frying pan, heat oil on medium/high.
    • Gently place 2- 3 dredged patties into oil and fry fro ~2-3 mins on each side (or until golden brown).
    • Place fried patties onto a parchment lined baking sheet.
    • Bake ~20 mins, flipping halfway through.
    • While the patties bake, heat a saucepan on medium/high heat.
    • Add vegan butter, garlic, Italian seasoning, lemon pepper — let simmer for ~3-5 mins or until aromatic.
    • Next, whisk in the plant milk, zesty cilantro sauce, and lemon juice.
    • Once everything is heated up and well-incorporated, remove 3 Tbsp of sauce base into a small bowl.
    • Add the corn starch to the reserved sauce and whisk well to combine.
    • Once combined, re-incorporate starch mixture into the saucepan and whisk together.
    • Add capers — let cook ~1-2 mins.
    • Once everything has finished cooking, plate up and serve with a portion of your favorite pasta or a side of green veggies.
    • Enjoy!  

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