Directions:
- Preheat a large heavy bottomed pan over medium with the oil. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
- Add the vegetable broth and wine, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
- Add the chickpeas and capers to heat through, about 3 minutes. Check for salt (between the broth & capers not much should be needed). Add the lemon and turn off the heat.
- If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt a bit. If you are serving solo, just pour right over the arugula. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.95 Kcal (707 kJ) | ||
| Calories from fat | 37.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 912.51mg | 38% | |
| Potassium | 455.15mg | 10% | |
| Total Carbs | 27.38g | 9% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 2.2mg | 12% | |
| Calcium | 83.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 69.67 Kcal (292 kJ) | ||
| Calories from fat | 15.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 6% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 376.3mg | 38% | |
| Potassium | 187.69mg | 10% | |
| Total Carbs | 11.29g | 9% | |
| Sugars | 2.8g | 27% | |
| Dietary Fiber | 1.34g | 13% | |
| Protein | 2.2g | 11% | |
| Vitamin C | 6.1mg | 25% | |
| Iron | 0.9mg | 12% | |
| Calcium | 34.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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