Vegan Chickpea Piccata

Roast the chickpeas:
1 Preheat oven to 425ºF. Arrange the chickpeas on a baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Season all over with salt and pepper.
2 Transfer to the oven for 20–30 minutes, flipping the chickpeas once midway through cooking.
Prepare the sauce:
4 Heat the remaining 1 tablespoon olive oil in a wide pot over medium heat. Add the onion and sauté for 5 minutes. Add the capers to the onion and cook for 1–2 minutes until they just begin to crisp and turn golden brown. Season with crushed red pepper if you like.
5 Melt the butter into the onions and capers. Once melted and frothy add the water and bring to a boil. Reduce heat and simmer for 10 minutes until reduced by half. Taste and season with salt and pepper.
Finish the sauce:
7 Stir the lemon juice into the sauce and add the roasted chickpeas. Toss to coat and cook for 3–4 minutes. Taste and adjust seasonings to your preferences.
To serve:
9 Serve the sauce with pasta, rice, or roasted vegetables. Garnish with freshly minced parsley if you like. Enjoy!