Plant-Based Chickpea Piccata that’s Rich in Protein and Taste


Piccata is typically a meaty dish, made with veal or chicken cutlets, and garnished with a buttery lemon caper sauce. But author Robin Robertson decided to give this Italian classic a dairy-free and vegan makeover. Her Plant-Based Chickpea Piccata is made with easy, from-scratch chickpea cutlets and topped with a rich lemon caper sauce sans dairy. She also adds deliciously meaty mushrooms, because, why not?!

Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.

Plant-Based Chickpea Piccata that’s Rich in Protein and Taste

This casually elegant entrée is a sample recipe from The Plant Protein Revolution Cookbook by Robin Robertson. You can serve it for a weeknight meal, or a special occasion. Either way, it packs in a whopping 29 grams of protein per serving, and a generous helping of other nutrients.

The Plant Protein Revolution Cookbook contains more than 85 vegan recipes made with high-protein ingredients. It’s heavy in savories, with appetizers, soups, stews, salads, and sides galore. Here is just a sampling of the recipes in this vegan collection:

  • Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.Sunflower-Crusted Cashew Cheddar
  • Faux Gras
  • Greek Goddess Niçoise Salad
  • Black and White Bean Quesadillas
  • Seitan and Mushroom Gyros
  • Brunswick Stew
  • Indonesian Noodles with Tempeh
  • Spaghetti with Lentil Bolognese Sauce
  • Roasted Cauliflower and Potatoes with Chickpeas and Charmoula Sauce
  • Potato and Bacon Breakfast Burritos
  • Chocolate-Kissed Peanut Butter Pie

But go ahead and try this Chickpea Piccata recipe first. I’m sure you’ll be back for more.

Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.

Special Diet Notes: Plant-Based Chickpea Piccata

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian.

Plant-Based Chickpea Piccata with Mushrooms
Prep time
Cook time
Total time
Try these lemon-kissed cutlets the next time you want to make something special for dinner. I like to serve them with mashed potatoes and roasted asparagus.
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Chickpea Cutlets
  • 1½ cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, drained, rinsed, and blotted dry
  • 2 tablespoons (20 ml) tamari (can sub soy sauce)
  • ¾ cup (108 g) vital wheat gluten
  • 2 tablespoons (16 g) nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • ¼ teaspoon sea salt
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1 cup (235 ml) water
Mushroom Piccata Sauce
  • 1½ cups (105 g) sliced mushrooms (any type)
  • Water, as needed
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon (16 g) almond butter
  • ⅓ cup (70 ml) vegetable broth
  • ¼ cup (60 ml) dry white wine
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (9 g) capers
  • 2 tablespoons (8 g) minced fresh parsley
  • 1 tablespoon (15 ml) dairy-free buttery spread
  1. Preheat the oven to 275°F (140°C).
  2. In a food processor, combine the chickpeas and tamari and process until smooth. Add the vital wheat gluten, nutritional yeast, onion powder, garlic powder, paprika, and salt. Pulse until well mixed.
  3. Transfer the mixture onto a work surface and knead with your hands for 1 to 2 minutes to fully incorporate. Divide the mixture into eight equal pieces and shape them into ¼-inch (6 mm) thick patties.
  4. Heat the olive oil in a large skillet over medium heat. Add the patties, in batches if needed, and cook until golden brown, about 5 minutes per side. Reduce the heat to low, add the water to the skillet, cover, and cook for 10 to 15 minutes, in batches with additional water if needed; they should be firm to the touch. Remove the patties from the skillet (do not wash) and place them on a rimmed baking sheet. Place them in the oven while you make the sauce.
  5. To make the sauce, add the mushrooms to the same skillet over medium heat and cook, stirring, until the mushrooms are tender, adding about 1 tablespoon (15 ml) of water so the mushrooms don’t burn. Season with salt and pepper to taste. Remove the mushrooms from the skillet.
  6. In the same skillet over medium heat, combine the almond butter and vegetable broth and cook, stirring to blend. Add the wine, lemon juice, capers, and parsley. Season with salt and pepper to taste. Simmer until the sauce thickens a little, about 3 minutes. Add the butter, stirring until melted. Return the mushrooms to the skillet and cook for a minute to heat through.
  7. To serve, transfer the cutlets to a serving platter and drizzle with the sauce and mushrooms.
Nutrition Information
Calories: 320 Fat: 11g Carbohydrates: 26g Sugar: 4g Fiber: 6g Protein: 29g

More Plant-Based Recipes from Robin Robertson

Indonesian Noodles

Plant-Based Indonesian Noodles with Braised Tempeh and Bok Choy - a High Protein, Vegan Recipe that's loaded with Vegetables, Other Healthy Ingredients, and Flavor. Gluten-free Optional

Eggless Hollandaise Sauce

Eggless Hollandaise Sauce Recipe that's Rich, Creamy, and Oh-So Easy. It's also dairy-free and plant-based. Great on vegan "bennies," vegetables, and more.

Mom’s Vegan Baked Mac & Cheese

Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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