Chickpeas with Mustard and Capers Sauce


Screen Shot 2015-10-14 at 10.20.30 PM


  • 2 cans or 3 cups (cooked) of Chickpeas
  • 2 tbsp of Earth Balance or Olive Oil
  • 4 tbsp of Dijon Mustard
  • 4 tsp of Capers
  • 1 medium Onion
  • 4 cloves of Garlic
  • 1/4 cup of Vegetable Broth
  • 1 cup of Unsweetened Soy Milk
  • 1/8 cup of White Wine
  • 2 cups of Spinach

*Makes 4 servings.


  1. If using dried chickpeas, cook ahead of time.
  2. Cook onions and garlic with Earth Balance or oil in a large pan.
  3. Once the onions are somewhat cooked, add all remaining ingredients except the chickpeas.
  4. Once the spinach has reduced in size, add the chickpeas.
  5. Cook until chickpeas are adequately heated.
  6. Serve with brown rice or more vegetables.

One thought on “Chickpeas with Mustard and Capers Sauce

  1. Pingback: Chickpeas Are the New Chicken Breast: Why I Love Pulses | The Red Bikini Project

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