Lemon Caper Chickpea & Brussels Sprouts Saute

Crispy chickpeas tossed with garlic, capers, lemon and sauteed shredded Brussels sprouts served as is or with linguine for an easy dinner or side dish that is so so delicious.


Shredded Brussels sprouts are an absolute game changer when it comes to whipping up a meal.  I fry them with an egg in the morning, make a quick sprout Caesar salad, toss them into a stir fry and best of all, this little dish.  I make it all the time!

If you're a chickpea hater, then sub in white beans instead.  

But I guess if you didn't like chickpeas, then you wouldn't have opened this recipe up on your browser, so never mind, but white beans would be great!

How to Shred Your Own Brussels

If you don't have access to pre-shredded Brussels, then doing it yourself can be done too.  Get out your Cusinart food processor, have each Brussel and remove the ends, then add a few Brussels in at a time (ends removed first) and pulse one or twice until you get the shred you want.  You can also just slice them thinly with a sharp knife too, but that takes a bit more time.

A few things to keep in mind when preparing whole Brussels for this dish:

  • Cut the ends off the sprouts and discard them
  • Remove the outer leaves with your fingers 
  • Use a very sharp knife to cut the sprouts in half lengthwise.
  • Place the cut side down and thinly slide cross-wise to create shreds

What's in the Lemon Caper Sauce?

The sauce is made with olive oil, garlic, shallots, capers, caper brine, lemon juice, salt, pepper and some shredded vegan parmesan.  If you want to add linguine/pasta to this, you'll also want to add 1 1/2 cups of reserved pasta water as well.

The chickpeas are first crisped up in olive oil, salt and pepper, and then the Brussels are added until they cook down slightly.  It's a quick dish that should take about 20 minutes, and the results are so so good!

The Recipe

I hope you enjoy this dish, it's a go-to for us almost weekly.  I'd love to hear if you try this dish, so leave a comment below and let me know what you think!

Lemon Caper Chickpea & Brussels Sprouts Saute


  • 1/4 C extra-virgin olive oil
  • 1 15 oz can chickpeas rinsed and patted dry
  • 2 TBS unsalted plant based butter optional - it amps up the flavor!
  • 6 garlic cloves thinly sliced
  • 4 C shredded brussels sprouts or about 1lb whole Brussels, shredded
  • ½ cup freshly grated vegan Parmesan
  • 2 TBS drained capers
  • 1 TBS caper brine
  • Juice of 1 lemon
  • pinch of red pepper flakes optional


  • Heat the olive oil in a heavy bottomed pot over medium heat, then add chickpeas with a sprinkle of salt and pepper. Cook, stirring occasionally, for 10-12 minutes, or until the chickpeas start to turn brown and crispy.
  • Next add in the butter (optional), garlic and Brussels. Stir well and season with a pinch more salt. Cook, stirring occasionally, until the sprouts start to cook down (5-7 minutes).
  • Once cooked down, add in the capers, brine, lemon juice and parmesan. Stir well and season with salt and pepper to taste. Add more of any of those last ingredients for extra flavor, and serve!

If tossing with pasta:

  • Cook pasta/linguine according to the package directions, and reserve 1.5 cups pasta water. Once the pasta is done, add the pasta and the reserved water into the pot with everything else and toss well, season and enjoy!
Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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