Vegan Crispy Chickpea, Caper & Lemon Pasta


All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Some recipes are hard to photograph.  This one should not have been but I cannot help but feel I haven’t succeeded it translating visually how simple & delicious this is.  A few simple & easy-to-find ingredients & this is the kind of dish movie characters whip up in their kitchen late at night after a romantic dalliance.  The ratio or capers to chickpeas to lemon is kind of a matter of personal preference but I will tell you how much I used.  I LOVE lemon & I LOVE capers so – keep that in mind.


Crispy Chickpea, Caper & Lemon Pasta

Feeds 2 well


1/2 lb pasta

1 cup cooked (or canned) chickpeas

1/2 cup panko

1/4 cup capers

4 garlic cloves – chopped

1 TBS lemon zest

2 TBS fresh lemon juice

olive oil


Parsley and/or basil – chopped as garnish

Caperberries – as garnish (optional)

Parmesan (or vegan Parmesan) – optional but I did not use any cheese

Crushed Red Pepper – optional if you prefer some heat







Heat the oven to 400 degrees.

I am IN LOVE with parchment paper!  It makes clean up so easy & NOTHING sticks to it.  If you have some – line a cooking sheet with it.  Otherwise – treat the pan with cooking spray.

Toss the chickpeas, garlic, panko & capers in a drizzle of olive oil – maybe 1 TBS or so.  Bake at 400 for twenty minutes.

Cook the pasta as per box & drain.

Toss the hot pasta & the warm chickpea mixture together with the lemon zest & juice.  Add S&P to taste.  Drizzle with a bit more olive oil.  Serve garnished with the chopped basil and/or parsley & some caperberries – if you so desire.

You can add Parmesan (or vegan Parmesan) or crushed red pepper if you are of that mind.

Eat that shit up!



2 thoughts on “Vegan Crispy Chickpea, Caper & Lemon Pasta

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