a vegan couple: eating; running; living–minimally.

Tag: chickpeas

Chickpea Piccata

Picture taken from Post Punk Kitchen.

(This recipe is adapted from the one at Post Punk Kitchen.)

There is almost nothing quite as good as mashed potatoes. But perhaps they might be even better if you douse them in a mixture of veggie broth, wine, lemon, shallots, and capers, and then add some chickpeas and place the whole thing over some arugula. Um, yeah that’ll do.

This salty, tangy is quick and adaptable to what you have on hand. While potatoes are (I believe) the best way to eat this dish, you can certainly serve the mixture over rice, barley, faro, quinoa, or whatever you want.

But what, you might ask, is a piccata? Traditionally it uses veal or chicken, but vegan variants can use seitan or simply chickpeas. The key is the broth, wine, shallots and lemon juice which is reduced to make the sauce. However you do it, a piccata is an absolutely delicious meal.


  • about 1 C. shallots (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 Tbsp breadcrumbs (or panko)
  • 2 C. veggie broth
  • 1/3 cup dry white wine
  • Black pepper
  • Chickpeas (at least 1 15 oz. can, drained and rinsed)
  • 1/4 cup capers with a little brine
  • 3 Tbsp lemon juice
  • olive oil
  • Arugula (you can really use any greens, but the spicy nature of arugula is really tasty)

The How To

  1. Heat oil in a large sauce pan over medium heat.
  2. Add garlic and shallots and saute for about 5 minutes. Add breadcrumbs and saute until they start to turn brown.
  3. Add the broth, wine, salt and pepper, and thyme. Raise the temperature to a boil. Cook until the mixture has reduced by about half (it should take about 7 minutes), but don’t overcook—you don’t want the mixture to get too thick.
  4. Add the chickpeas and the caper to heat through. Add the lemon and remove from heat.
  5. Serve in large bowls. If serving with potatoes and arugula there are two ways to plate this dish: Katie prefers putting the potatoes on the bottom, then the arugula, and then the chickpea mixture; I prefer putting the arugula on the bottom, then the potatoes, and finally the chickpea mixture. Its basically a classic Suessian butter-side up or butter-side down battle.

Basic Auyer Tahini “Bowl”


One of the basic recipes we learned from Isa over at Post Punk Kitchen was the basic “bowl”:

a grain, a green, and a ‘tein.

This basic formula allows you to do just about anything you want with your recipe. Case in point is this delicious Tahini Bowl. We used barley, mushrooms, kale, chickpeas, and our tahini dressing. But so long as you follow the mantra of “grain, green, ‘tein” you can substitute in anything you want!



  • 1 C. barley
  • 8 oz. mushrroms, sliced (we used shitakes, but any work)
  • kale, handfull (no need to be precise)
  • 15 oz. (1 can) chickpeas
  • 2 Tbsp olive oil
  • 2 C. stock (or plain water)
  • Tahini Dressing (to taste; see link to recipe above)

The How To

  1. Cook the grain: place the barley and the stock in a small pot, cover and bring to boil. Bring the heat to low and cook until all the water is absorbed by the barley (30-45 minutes; the best thing to do is wait until you don’t see any visible liquid and then check the barley every few minutes). When done set aside.
  2. Cook the green and the ‘tein: when the barley is close to being done add olive oil to a sauté pan. Heat oil to medium heat and sauté the mushrooms for 5 or 6 minutes. Add the chickpeas and sauté until heated through (just a couple minutes). Add the kale and sauté until the kale has wilted.
  3. Add everything to barley and toss. Top the final product with as much Tahini Dressing as you wish—preferably, the more the merrier!
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