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Bring a large pot of water to a boil. Add the chopped and peeled potatoes and boil until they can be pierced with a fork.
While the potatoes are cooking, prepare the picatta. Add butter to a large sauté pan over medium heat. Add the shallot and simmer for a minute or two, until soft.
Add the garlic and simmer for another minute. Season with salt and pepper.
Pour in the white wine and simmer for about 5 minutes, until the liquid reduces.
Pour in the veggie broth, lemon juice, and chickpeas. Simmer again until the liquid reduces.
Remove from heat and stir in the arugula and capers.
When the potatoes are soft, add the butter, almond milk, salt, and pepper, and mash well.
Serve chickpeas and sauce over mashed potatoes.