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Beautifully buttery and perfectly tangy, this Veggie Piccata recipe delivers all the satisfying flavors of classic piccata—with a meat-free twist! Featuring tender chickpeas bathed in a luscious lemon caper sauce over a bed of creamy parmesan-infused cauliflower mash, it’s a truly cozy and unforgettable vegetarian feast you’re sure to love!

“DUDE!!! Obsessed. I am absolutely obsessed. This was AHmazing. LOVED THIS!! Will definitely use the same sauce recipe when I wanna use chicken instead.”

– KIM
Overhead photo of a veggie piccata made with chickpeas in a large black skillet.

Update: This recipe was originally published in March 2017. I’ve updated the article below to include more information about this easy vegetarian piccata.

Table of Contents

About this veggie piccata

Alias – classic piccata gone trendy and super tasty with a vegetarian twist.

This recipe features plump, perfectly tender and soft chickpeas bathed in a velvety, smooth, buttery, rich, yet light piccata sauce with notes of tart lemon and dry white wine; pops of briny capers and a generous sprinkling of fresh, herbaceous parsley.

But, that’s not all! This vegetarian piccata gets piled high on some healthy, silky, smooth, creamy, dreamy, parmesan studded cauliflower mashed ‘potatoes’.

UGH. So good it hurts.

Serve it up with some crusty artisan bread for soaking up the sauce and you have a meal that is straight up fabulous- gone with the wind fabulous. (Name the TV show that is from and I’ll give you a virtual high five!)

If you love piccata, check out these stuffed spaghetti squash recipe next.

Why this recipe is a must try!

  • Deliciously Flavorful. The combination of butter, lemon, capers, and white wine creates a bright and silky sauce that perfectly complements to plump chickpeas and creamy cauliflower.
  • Quick and Perfectly Easy. Designed for busy weeknights, this simple veggie piccata requires minimal ingredients AND effort.
  • Unique and Original. Created in 2017 when there wasn’t ONE vegetarian piccata recipe available on the internet, this recipe features a flavor profile that stands out from the rest.
  • Beautifully Versatile. Swap out the chickpeas for white beans, add artichoke hearts or mushrooms, and more! You can easily adapt this recipe to suit your needs.
Overhead photo of a head of cauliflower, canned chickpeas, broth, lemon, butter, and seasonings on a kitchen counter.

Key Ingredients for this piccata recipe

  • Fat. You’ll need olive oil for sautéing and unsalted butter for the piccata sauce.
  • Chickpeas. The star of this veggie piccata, chickpeas or garbanzo beans lend a satisfying texture and plenty of plant-based protein. Swap: white beans, such as cannellini beans, would be excellent here.
  • Cauliflower. For the creamy cauliflower piccata mash, you’ll need a large head of cauliflower or you can purchase florets. Swap: feel free to use potatoes if you prefer the classic.
  • Garlic and Shallot. A finely diced shallot and fresh peeled and minced garlic cloves provide a fragrant base for the sauce.
  • Lemon. Lemon is essential for that classic piccata tangy flavor. Be sure to grab a lemon and squeeze it yourself for the best flavor. That stuff in the yellow bottle tastes lackluster.
  • Capers. Salty capers add a pop of beautifully briny flavor to the lemon sauce.
  • White Wine. Make sure you use a dry white wine you actually like drinking.
  • Parmesan Cheese. Freshly grated parmesan cheese lends a savory, umami finish to the cauliflower mash.

Recipe variations

  • Veggie Forward Piccata. If you’re looking to add a little more substance, throw in a few artichoke hearts or sliced mushrooms into the piccata sauce.
  • Alcohol-Free Version. Omit the white wine and use vegetable broth to deglaze the pan instead.
  • Vegan Piccata Sauce. Use a vegan butter substitute, milk alternative, and swap the parmesan cheese for nutritional yeast to make this a vegan piccata recipe.
Close-up photo of lemony chickpeas in piccata sauce.

How to make vegetarian piccata

This chickpea piccata recipe is so easy to make and comes together in about 15 minutes or less:

  1. Sauté Veggies. First, melt some butter and oil in a large skillet and sauté a finely diced shallot. Add in the garlic, season with salt and pepper, and cook until fragrant. If you want a thicker piccata sauce, now would be the time to whisk a little flour into butter and vegetables. If not, continue on.
  2. Deglaze the Pan. Add in the white wine and let it cook until it’s reduced and thickened.
  3. Add Flavor and Chickpeas. Add in some stock, a splash of lemon juice and dump in the garbanzos. Cook the chickpeas until the liquid is again reduced and the beans are warmed throughout.
    • Tips: Make sure you use freshly squeezed lemon juice for the best flavor! And don’t overcook the chickpeas—you want them to retain a little plumpness and bite!
  4. Finish the Piccata Sauce with Butter, Capers, and Herbs. Remove the pan from the heat and gently stir in a few pats of butter, the capers, and fresh parsley.
    • Tip: Use high-quality capers for the best taste!
  5. Garnish and Serve Veggie Piccata with Cauliflower. All that is left to do is garnish the piccata with a lemon slice or lemon zest, and sprinkle everything with more parsley and parmesan. Serve over cauliflower mash, take a big ‘ole bite, and pat yourself on the back.

Meatless meals have never looked so good!

Expert chef tips for the best success!

  1. Cutting Cauliflower. When preparing the cauliflower for the mash, you will want to cut the head of cauliflower into florets, and then cut the florets into roughly ½ – 1’’ pieces. You don’t need to be exact. Just know if you leave your pieces of cauliflower on the larger side, they will take longer to become completely soft when steaming, so you will need to add a few minutes to the cook time.
  2. Cooking Cauliflower for Mash. When steaming the cauliflower, you can substitute water or broth for the stock. Or, you can use a combination of stock and water. I use just stock because it adds a lot of flavor. But, do what you’d like.
  3. If you have an immersion blender, I recommend you use it when making the cauliflower mash, instead of transferring everything to the food processor. Simply drain the cauliflower and return it back to the pot and follow the instructions as directed, adding the butter and milk, then stir in the parmesan cheese.
  4. If you want to save time, the cauliflower mash can be made up to 3 days in advance, and stored in an airtight container in the refrigerator. To reheat, place the mash in a small saucepan over low heat and cook until warmed throughout, stirring occasionally. Add a splash or two of more milk or butter if desired.
  5. If you want your piccata sauce a little thicker and creamier, you can add a little bit of flour. You will want to add it to the pan after the garlic, and before the wine. Optional instructions are in the recipe below – jut make sure you cook (and stir) the flour for at least a minute to cook off the raw flour taste. I have made the lemon piccata both with, and without, the addition of flour, and I personally like it without the flour. I find the sauce to be more velvety, delicate and buttery without the flour, but like always, I encourage you to make this chickpea recipe your own!
45-degree angle photo of chickpea vegetarian piccata over a bed of cauliflower mash.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

What is piccata sauce?

Piccata, which originates in Italy, is a light sauce made of butter, lemon juice, capers, stock and white wine. Sometimes shallots and garlic are added to the sauce for more flavor.

Typically piccata sauce is served over browned chicken or veal cutlets and accompanied by pasta or polenta. However, the sauce also pairs well with any mild fish, salmon, or in the case of this vegetarian piccata recipe, tender chickpeas.

What does piccata mean?

Piccata, also spelled picatta or pichotta, means ‘larded’ in Italian.

What does piccata sauce taste like?

Piccata sauce is a silky sauce that tastes buttery with bright, briny flavors and a punch of fresh acidic lemon.

How to make lemon piccata sauce thicker?

Piccata sauce can be made thicker by incorporating flour into the sauce. Whisking flour into the melted butter (making a roux) before adding the wine and stock will create a thicker piccata sauce.

Can chickpea piccata be made ahead of time?

While you can make garbanzo bean piccata ahead of time, and gently reheat it on the stove before serving, I don’t recommend it unless absolutely necessary. Since Italian piccata is a light, bright dish with fresh flavors, preparing it in advance and reheating it will diminish the flavors.

Close-up photo of a lemon piccata sauce with chickpeas and capers in a skillet.

Serving piccata vegetarian

Wondering what are the best sides dishes to serve with chickpea veggie piccata? Check out below for some dinner inspo:

  • Bread. Fluffy dinner rolls, breadsticks, garlic bread, and parker style rolls are recommended for sopping up all that luscious buttery piccata sauce.
  • Leafy Green Salads. Pair your rich piccata with your favorite leafy green salad. Use a vinaigrette dressing so the acidity cuts through the richness of the butter sauce.
  • Mash. Indulge in a luxuriously comforting meal and pair your Italian dinner with fluffy mashed rustic potatoes, mash butternut squash, or mashed cauliflower (shown here).
  • Pasta. If you prefer twirling noodles over ‘taters, serve your picatta over a pile of buttered noodles or even lemon couscous.
  • Rice. Prefer grains to pasta? Perfect! These buttered chickpeas are so good over fluffy lemon rice!
  • Veggies. Roast, saute, or grill up your favorite seasonal veggies to create a simple side dish.
  • Marinated Veggies. Marinate tomatoes or mushrooms in flavored oil for the best quick and easy side.

Storing leftovers

Storage instructions

  • Cool. Allow the chickpea and cauliflower piccata to cool completely before placing the leftovers into an airtight container.
  • Store. Place into the fridge and store for up to 3-4 days.

Freezing instructions

  • Unfortunately, piccata sauce and cauliflower mash don’t freeze great, so I recommend enjoying leftovers within the time frame above – 3 to 4 days.

Reheating instructions

  • Reheating Vegetarian Piccata. Add the chickpeas in piccata sauce to a saucepan and place over medium-low heat. Reheat, stirring occasionally, until warm throughout. Please note, you may need to add a splash of broth or wine if the sauce has thickened up too much during storage.
  • And, Reheating Cauliflower Mash. Reheat the cauliflower in a saucepan over low heat, stirring frequently, or reheat it in the microwave until warm throughout. Please note, you may need to add a splash of milk or cream to restore the cauliflower to its creamy glory.
Close-up photo of chickpeas and cauliflower mash drenched in piccata sauce.

Lightened up, yet downright delicious AND made meatless for the Monday win, this Lemon Piccata with chickpeas and parmesan mash is everything a meal makeover should be!

Until Friday, friends, cheers!

Cheyanne

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More delicious chickpea recipes!

If you love this recipe vegetarian piccata, try one of these garbanzo bean recipes next!

Close-up photo of vegetarian piccata with chickpeas and cauliflower mash.

Vegetarian Piccata with Chickpeas and Cauliflower Mash

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Beautifully buttery and perfectly tangy, this Veggie Piccata recipe delivers all the satisfying flavors of classic piccata—with a meat-free twist! Featuring tender chickpeas bathed in a luscious lemon caper sauce over a bed of creamy parmesan-infused cauliflower mash, it's a truly cozy and unforgettable vegetarian feast you're sure to love!

Equipment

  • 1 Large Pot – for cooking the cauliflower
  • 1 Food Processor – for making the cauliflower mash
  • 1 large skillet – for cooking the piccata sauce

Ingredients 

Vegetarian Piccata

  • 5 TBS Unsalted Butter – DIVIDED
  • 1 TBS Olive Oil
  • 1 whole Shallot – peeled and finely diced
  • 2 Cloves Garlic – peeled and minced
  • 2 tsp All Purpose Flour – OPTIONAL (SEE NOTES)
  • ¾ Cup Dry White Wine
  • 1 ¾ Cup Reduced Sodium Chicken or Vegetable Stock – DIVIDED (SEE NOTES)
  • 1 whole Lemon – juiced (about 2 TBS)
  • 1 (19 ounce) can Cooked Chickpeas – drained and rinsed
  • 2 TBS Brined Capers – or more to taste ; drained
  • 2 TBS Fresh Parsley – roughly chopped, plus more for garnish
  • Kosher Salt and Ground Black Pepper – to taste

Cauliflower Mash

  • 1 Large Head Cauliflower – florets roughly chopped into 1-½’’ pieces
  • 3 TBS Milk
  • ¼ Cup Parmesan – freshly grated
  • Optional Garnishes: Lemon Slices, Fresh Parsley, Grated Parmesan, Micro Greens

Instructions

  • Cook the Cauliflower: In a large pot, bring 1 cup chicken stock or broth and 1 teaspoon salt to a boil.
    Once boiling, add the cauliflower florets and return to a boil.
    Cover, reduce heat to low and steam cauliflower for 18-20 minutes, or until cauliflower is very tender.
  • Make the Cauliflower Mash: Drain the cauliflower and transfer to a food processor (SEE NOTES).
    Melt 1 tablespoon of butter and add it to the food processor along with the milk.
    Process until smooth, stopping to scrape down the sides of the processor as necessary. (Note: Add extra milk, 1 tablespoon at a time, if a thinner consistency is desired).
    Add cheese to food processor and pulse until the cheese is just combined.
    Taste and adjust for seasoning with salt and pepper. (SEE NOTES)
  • Meanwhile, Make the Piccata Sauce: Melt 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add in the garlic, ¼ teaspoon of salt and 1/8 teaspoon of pepper. Cook until fragrant, about 30 seconds.
    Optional – For a thicker sauce, sprinkle in the flour and cook for 1 minute, stirring constantly. Then continue on with recipe.
  • Deglaze the Pan: Add the wine, increase heat to medium-high and cook until reduced and thickened, about 4 minutes.
  • Add Stock, Lemon, and Chickpeas to Piccata: Add the chicken stock, lemon juice, and chickpeas to the pan.
    Cook, stirring occasionally, until the liquid is again reduced and the chickpeas are warmed through, about 5 minutes.
  • Finish Piccata Sauce: Remove pan from heat and stir in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute.
    Taste the veggie piccata and adjust for seasoning with salt and pepper.
  • Serve Vegetarian Piccata: Divide cauliflower mash evenly among plates and make a small well in the center.
    Top with chickpeas and piccata sauce. Garnish with lemon slices, grated parmesan, and parsley. Enjoy immediately while warm!

Video

[adthrive-in-post-video-player video-id=”LlEoA6k2″ upload-date=”2019-03-13T17:31:20+00:00″ name=”Vegetarian Piccata” description=”Beautifully buttery and perfectly tangy, this Veggie Piccata recipe delivers all the satisfying flavors of classic piccata—with a meat-free twist! Featuring tender chickpeas bathed in a luscious lemon caper sauce over a bed of creamy parmesan-infused cauliflower mash, it’s a truly cozy and unforgettable vegetarian feast you’re sure to love!” player-type=”default” override-embed=”default”]

Notes

  • When preparing the cauliflower for the mash, you will want to cut the head of cauliflower into florets, and then cut the florets into roughly ½ – 1’’ pieces. You don’t need to be exact. Just know if you leave your pieces of cauliflower on the larger side, they will take longer to become completely soft when steaming, so you will need to add a few minutes to the cook time.
  • When steaming the cauliflower, you can substitute water, or broth, for the stock. You can use a combination of stock and water. I use stock because it adds a lot of flavor.
  • If you have an immersion blender, I recommend you use it when making the cauliflower mash, instead of transferring everything to the food processor. Simply drain the cauliflower and return it back to the pot and follow the instructions as directed, adding the butter and milk, then stir in the parmesan cheese.
  • If you want to save time, the cauliflower mash can be made up to 3 days in advance, and stored in an airtight container in the refrigerator. To reheat, place the mash in a small saucepan over low heat and cook until warmed throughout, stirring occasionally. Add a splash or two of more milk or butter if desired.
  • If you want your piccata sauce a little thicker and creamier, you can add a little bit of flour. You will want to add it to the pan after the garlic and before the wine. Just make sure you cook the flour, while constantly stirring, for at least a minute to cook off the raw flour taste. I have made the piccata sauce both with, and without, the addition of flour, and I personally like it without the flour. I find the sauce to be more velvety, delicate and buttery without the flour, but like always, I encourage you to make this recipe your own! If you watch the recipe video, it includes adding flour to the piccata sauce.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 289kcal    Carbohydrates: 15g    Protein: 7g    Fat: 20g    Saturated Fat: 11g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 7g    Trans Fat: 1g    Cholesterol: 43mg    Sodium: 697mg    Potassium: 707mg    Fiber: 4g    Sugar: 6g    Vitamin A: 891IU    Vitamin C: 105mg    Calcium: 149mg    Iron: 1mg
Course: entree
Cuisine: Italian

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