Grounded Chow

Chickpea Parmesan

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This chickpea cauliflower parmesan is soft and pillowy on the inside with a crisp exterior, covered in marinara and melty mozzarella. It stands alone as the perfect appetizer, but you could also enjoy it in a ciabatta roll or it on top of pasta.

Bri and I had this as an appetizer in LA a couple years ago, at the most amazing vegan Italian restaurant, Pura Vita. At first bite it wasn’t at all what I expected (more of a chewy-seitan texture), but it’s pillowy softness was so delicious, I’ve craved it ever since.

I used Miyoko’s mozzarella, but feel free to use any vegan shredded or sliced mozzarella you prefer.

I hope you enjoy this version! If you try it, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow.

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Chickpea Parmesan

This chickpea cauliflower parmesan is soft and pillowy on the inside with a crisp exterior, covered in marinara and melty mozzarella. It stands alone as the perfect appetizer, but you could also enjoy it in a ciabatta roll or it on top of pasta. A healthy and wholesome take on a classic comfort food.
Course Appetizer, Main Course
Cuisine Italian, Vegan
Keyword cauliflower, chicken parmesan, chickpea, chickpea parm, vegan

Ingredients

  • 1 head of cauliflower bit sized pieces
  • 1 15 oz can of chickpeas, drained
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 c panko or bread crumbs
  • 2 tsp italian seasoning
  • 1 tsp all purpose seasoning
  • 1 tsp salt
  • 1 T nutritional yeast
  • 1 C marinara sauce
  • 5 oz vegan mozzarella, sliced into 12 pieces (I use Miyoko’s Mozzarella)
  • 1/4 c basil leaves, ribboned

Instructions

  • Preheat oven to 375 degrees.
  • Place the cauliflower pieces in a small pot and cover with water. Bring to a boil and cook for 8-10 minutes, until fork tender.
  • Heat a tablespoon of olive oil in a skillet. Sauté onion and garlic for 3-4 min, careful not to burn.
  • Drain cauliflower from the water or remove with a slotted spoon and add to a large mixing bowl. Smash the cauliflower and chickpeas together with a potato smasher or fork. You can leave some pieces whole, but smash it well enough that it starts to stick together.
  • Mix in the bread crumbs, Italian seasoning, all purpose seasoning, salt, nutritional yeast, and the garlic and onion mixture until well combined.
  • Form medium sized patties in an oblong shape. You should end up with about 12, depending on what size you go with.
  • Lightly oil a baking sheet and add the patties.
  • Bake for 25 minutes, then flip and bake for 20 more. Remove them from the oven and add a table spoon of marinara and a slice of vegan mozzarella to each. Return to oven and broil for 2-3 minutes, until cheese is bubbly. Keep watching them so they don’t burn while broiling.
  • Top with optional basil garnish and enjoy!

Notes

If you plan on having leftovers, only add the sauce and cheese the ones you plan to eat immediately. To reheat the rest later, bake them at 350 degrees for 20 minutes, then add the marinara and cheese and broil.