Picatta is like an instant fancy dinner. One second you’re just sitting there, all normal like, but the instant that first forkful of lemony wine bliss touches your tongue you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing With The Stars. This version is made with chickpeas which make it superfast, and it’s served over arugula for some green. I know lots of people are accustomed to picatta with pasta, and that is the Italian tradition, but my first picatta was as a vegan and we vegans loved our mashed potatoes, so that is what I suggest serving it with. If you’d like to bulk it up even further, try a grilled or roasted portobello. Nutritional info is listed down below.
1 teaspoon olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, thinly sliced
2 tablespoons breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
A few dashes fresh black pepper
Generous pinch of dried thyme
1 16 oz can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tablespoons fresh lemon juice
4 cups arugula
Cooking spray
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.
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.
Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
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.
Servings per recipe-4
Calories-190
Cal from fat-30
Total fat-3.5g
Saturated fat-0g
Trans fat-0g
Fiber-5g
Protein-9g
Cholesterol- 0mg
Niacin-730mg
Vitamin A-20%
Vitamin C-25%
Calcium-10%
Isa I prepared these in the worst way, so unorganised! Whilst peeling potatoes for the mash I had the the onion and garlic ‘sauteeing’ to the point where they ended up burning so had to basically forget toasting the breadcrumbs chuck in veggie stock (had no wine or capers or thyme or shallots- hence using onion) some salt pepper and oregano as that’s another commonly used in Italian herb. Then heated through the chickpeas and chucked in the lemon at the end. Didn’t have rocket (arugula) either so had to use spinach. And after all that fiasco came together it still tasted really good! You’re a genius 😀
made this for dinner last night and the big bee and I just had the left overs.
This dish is amazing over crash potatos. Mixed in some kale, broccoli and cauliflower.
Thanks from two part time vegans.
awesome dish – from a prior chicken picatta afficionado!
sooo good with mashed & fresh arugula
Onion swapped in for shallots, a touch of chipotle hot pepper, and I threw in some broiled seitan chopped into little pieces. I spent the rest of the night walking around saying, Ooooh, that was SOOO GOOOOOOD.
Oh, and no capers, either. Loaded the bad boy up with thyme instead.
Loved it! Served it over pasta and arugula- divine.
Can I just ask – is the calorie count with or without the mashed potatoes?
I have this on the stove right now, and not only does it smell delicious, but I have been able to prepare it all myself while socializing comfortably with my brother and my partner. We’re going to serve it over quinoa, and I added oyster mushrooms. Perfect.
Thank you!
This was great. I served as suggested over arugula and mashed potatoes. It was very quick to put together. My 12 year old daughter really liked it but wants me to make the sauce over the chickpea cutlets next time. I made the cutlets a couple of weeks ago and they were a big hit.
OMG! Having this for lunch and there’s a party in my mouth! I think I can actually make it through the drudgery of work this afternoon with a smile. Thanks PPK! Substituted baby kale for the arugula. YUM!
I’ve made this recipe a million times. It’s my go-to, and I mix it up by using spinach, kale, or arugula for greens, and millet, rice, potatoes, quinoa, etc. for grains. very versatile!
This is the most delicious use for mashed potatoes I have ever discovered. Thanks!
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I’ve made this many times, but I just subbed lima beans for chickpeas and it was extra delicious!
Pure genius!!!
This is probably a twice a month recipe in my house. Almost weekly in the winter I use more wine, and let it reduce. Also add some mustard to the sauce. Then I serve it over vegan colcanon (mashed potatoes with wilted kale, leeks, and cabbage.) We’re not even vegan, but chickpea picatta is loved by the carnivorous adults, the vegan friends, and the fussy preschoolers.
Yummy yum yum yum yum. Definitely a spork kind of dish.
1 word: GNOCCHI
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Cheap to make, easy to cook, and uses ingredients I have on hand. Most importantly, it tastes delicious. I make this recipe often and my family love it!
My wife made this last night – she enjoy it a lot and will be trying out more of your recipes