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Chickpea and Rice Vegan Casserole Recipe

A wholesome vegan casserole combining protein-packed chickpeas with fluffy rice and rich vegetables baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked brown rice
  • 1 can 400g chickpeas, drained and rinsed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 zucchini chopped
  • 1 cup spinach roughly chopped
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, mix rice, chickpeas, onion, garlic, bell pepper, zucchini, spinach, broth, olive oil, and spices.
  3. Transfer mixture to casserole dish and spread evenly.
  4. Cover with foil and bake for 30 minutes.
  5. Remove foil and bake 10 more minutes until rice is tender and top lightly browned.
  6. Let rest 5 minutes before serving.

Notes

Nutritional Information (per serving)

  • Calories: 320
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 12g

Vitamins and Minerals (approximate % Daily Value per serving)

  • Iron: 20%
  • Vitamin A: 15%
  • Vitamin C: 12%
  • Calcium: 10%
  • Potassium: 14%

Additional Notes / Tips

  • Swap brown rice for quinoa if you want a protein punch.
  • Add a sprinkle of nutritional yeast for cheesy flavor without dairy.
  • Fresh herbs like basil or parsley on top brighten the dish.
  • Leftovers reheat beautifully and taste even better next day.
Ready to impress yourself with minimal effort? This casserole’s got your back—and your taste buds.