Imagine the salty breeze of the Mediterranean, a plate of fresh pasta in front of you, and the vibrant colors of ripe tomatoes, olives, and citrus fruits dancing in the Sicilian sun. That’s the inspiration behind today’s post—an exploration of the Sicilian Vegan Recipes. Light, vegan pastas and salads that capture the essence of island life.
Sicilian coastal cuisine is naturally plant-forward, with bold flavors from lemons, capers, fresh herbs, and sun-ripened produce. Whether you’re dreaming of travel or just need dinner on the table, these recipes offer the taste of a seaside vacation in under 30 minutes.
In this post, you’ll discover:
- What makes coastal Sicilian cuisine unique
- Tips for stocking a Sicilian-inspired vegan pantry
- Two protein-packed vegan pasta recipes
- Two refreshing Sicilian-style salads
- A free printable shopping list and batch prep guide
- Ideas for serving, storing, and building meals throughout the week
What Defines the Coastal Flavors of Sicily?
Sicilian coastal cuisine is rooted in both land and sea. While fish and seafood are traditionally central, many of the island’s standout flavors are entirely plant-based:
Signature Ingredients:
- Citrus: Lemons and oranges provide brightness
- Capers & Olives: Salty, briny elements used in salads and sauces
- Tomatoes: Especially cherry and sun-dried varieties
- Garlic & Fresh Herbs: Basil, parsley, oregano
- Almonds & Pistachios: Common in both savory and sweet dishes
- Wild Greens: Like arugula and chicory
- Eggplant & Zucchini: Grilled, roasted, or marinated
These ingredients make vegan Sicilian dishes feel fresh and satisfying without imitation meats or heavy sauces. The focus is on balance: tangy, salty, herbal, and sweet.
How to Make It Easy: Vegan Sicilian Pantry Essentials
Before we dive into recipes, a few pantry staples will make these meals effortless:
🧂 Core pantry items:
- Olive oil
- Sea salt
- Capers in brine
- Sicilian or Kalamata olives
- Dried oregano and chili flakes
- Whole wheat or legume-based pasta
🍋 Refrigerated staples:
- Lemons
- Cherry tomatoes
- Arugula or mixed greens
- Fresh parsley and basil
- Cooked chickpeas or white beans
Optional: Grateable vegan cheese or nutritional yeast for topping.
Pro Tip: For busy weeks, pre-cook pasta, grains, and beans and store separately in the fridge. You’ll be halfway to dinner.
Recipe 1: Lemon-Caper Chickpea Pasta
🕒 Time: 20 minutes
🍽️ Servings: 2
🌱 Calories per serving: 510
💪 Protein: 22g
⚖️ Carbs: 58g | Fat: 20g
This pasta is bright, salty, and satisfying with a silky lemon-caper sauce. Chickpeas provide the protein punch, and the zestiness screams Sicilian seaside.
Ingredients:
- 4 oz whole wheat spaghetti or legume pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon (zest + juice)
- 2 tbsp capers (rinsed)
- 1 cup cooked chickpeas
- 1/4 tsp chili flakes
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Optional: 1 tbsp nutritional yeast or grated vegan cheese
Instructions:
- Cook pasta according to package. Reserve 1/4 cup of pasta water.
- In a large pan, heat olive oil. Sauté garlic for 30 seconds.
- Add capers, chickpeas, lemon zest, and chili flakes. Cook 3–4 minutes.
- Stir in lemon juice, pasta water, and cooked pasta. Toss well.
- Finish with parsley, salt, and pepper. Top with cheese if desired.
🥄 Serving Idea: Serve warm or chilled with a side of arugula tossed in balsamic.
Recipe 2: Roasted Eggplant and Tomato Pasta
🕒 Time: 30 minutes
🍽️ Servings: 2
🌱 Calories per serving: 495
💪 Protein: 20g
⚖️ Carbs: 60g | Fat: 18g
Inspired by Pasta alla Norma, this roasted version is lighter but full of depth. Eggplant soaks up garlicky tomato sauce, while lentil pasta ups the protein.
Ingredients:
- 4 oz red lentil or whole wheat rigatoni
- 1 small eggplant, cubed
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, sliced
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1/4 cup torn fresh basil
- Salt and pepper
Instructions:
- Preheat oven to 400°F. Toss eggplant with 1 tsp olive oil and roast for 20 minutes.
- Roast cherry tomatoes in a separate tray with garlic, oregano, and 1 tsp oil.
- Cook pasta and reserve 1/4 cup water.
- Combine roasted veggies in a pan. Add pasta water, pasta, and basil. Toss well.
- Season to taste. Add optional vegan cheese if desired.
🥄 Make-Ahead Tip: Roast the vegetables up to 3 days ahead for quick pasta prep.
Recipe 3: Orange and Fennel Salad with Pistachios
🕒 Time: 15 minutes
🍽️ Servings: 2
🌱 Calories per serving: 480
💪 Protein: 21g
⚖️ Carbs: 45g | Fat: 26g
A refreshing salad of sliced oranges, shaved fennel, arugula, and crushed pistachios tossed in a light lemon dressing. Serve it as a starter or light lunch.
Ingredients:
- 2 navel oranges, peeled and sliced
- 1 small fennel bulb, thinly sliced
- 2 cups arugula
- 2 tbsp crushed pistachios
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Layer arugula, orange slices, fennel, and pistachios.
- Drizzle with dressing and toss lightly before serving.
🥄 Variation: Add cooked white beans for a heartier version.
Recipe 4: Grilled Zucchini and Chickpea Salad
🕒 Time: 25 minutes
🍽️ Servings: 2
🌱 Calories per serving: 505
💪 Protein: 22g
⚖️ Carbs: 50g | Fat: 24g
Zucchini soaks up a lemony marinade and pairs beautifully with chickpeas, fresh basil, and a bit of crunch from toasted almonds.
Ingredients:
- 1 medium zucchini, sliced into planks
- 1 cup cooked chickpeas
- 2 tbsp slivered almonds, toasted
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1/2 tsp zest
- 2 tbsp chopped fresh basil
- Salt and pepper
Instructions:
- Brush zucchini with 1/2 tbsp oil and grill or pan-sear until tender.
- In a bowl, toss chickpeas, almonds, lemon juice/zest, basil, and oil.
- Add grilled zucchini, gently combine, and season to taste.
🥄 Meal Prep Tip: Make a double batch for lunches—it holds up beautifully.
Batch Prep Plan & Shopping List
Download your free printable below to simplify shopping and prep: 👉 Download Sicilian Vegan Batch Prep & Shopping List (PDF)
The guide includes:
- A consolidated shopping list for all 4 recipes
- Weekend batch prep for 3 days of meals in under 1 hour
- Tips for storing sauces, pre-cooking pasta, and building custom bowls
Serving & Storing Tips
- 🍝 Serve pastas hot or cold. These dishes work great as pasta salads!
- ❄️ Most components keep 3–5 days in airtight containers.
- 🥗 Salads can be prepped and stored in jars. Keep dressing separate until serving.
- 🧊 Freeze pasta sauces in ice cube trays for instant flavor bombs.
Coastal Sicily, In Every Bite
These dishes prove you don’t need fish or cheese to channel Sicilian flavor. With bright citrus, briny capers, and garden-fresh herbs, these recipes offer a vacation in every bite—while keeping things light, wholesome, and 100% plant-based.
Whether you’re cooking for yourself, meal prepping for the week, or hosting a summer dinner party, these coastal flavors of Sicily are your ticket to the Mediterranean.
