Baked Chickpeas with Lemon, Shallots and Herbs

Adapted from Not Your Mother’s Casseroles

I can’t seem to get over the term “casserole” but that’s really what this is – a one-dish meal that’s baked and just a bit cheesy. But no can of cream of mushroom soup! This vegetarian dish is a great main course with a side salad or green vegetable. It also makes a protein-packed side dish.

  • 3 – 15 oz. cans chickpeas, rinsed and drained
  • 1 cup cooked brown rice
  • 3 large shallots, finely chopped
  • 3 cloves garlic, pressed
  • Zest and juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup ricotta cheese
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup milk
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary leaves (from 2 stalks)
  • 2/3 cup whole wheat panko
  • Olive oil

  • Preheat oven to 375 degrees F. Coat a 3-quart baking dish lightly with a thin layer of olive oil.
  • In a large bowl, combine the chickpeas, rice, shallots, garlic, lemon zest, lemon juice, salt and pepper. In another bowl, combine the eggs, ricotta, yogurt, milk, 1/2 cup Parmesan, parsley and rosemary. Stir the cheese and yogurt mixture into the chickpeas.
  • Spread the mixture evenly into the bottom of the prepared baking dish. Top with the remaining 1/2 cup Parmesan cheese and the bread crumbs. Drizzle with olive oil. Bake on the middle rack for 45 minutes. The edges will be bubbling and the top will be golden.
  • Quick Tips
  • 1. The original recipe called for cottage cheese where I’ve put the ricotta cheese. I used part-skim ricotta, which was perfectly acceptable for this dish. A creamy whole milk variety would yield a slightly richer filling. Next time I’ll try using my own homemade ricotta.
  • 2. The recipe also called for plain, full-fat yogurt. With the recent wave of Greek yogurt varieties on the market, I wish you luck in finding anything as simple and basic as plain, full-fat non-Greek yogurt. It’s just not out there, people. Let me revise that – it’s not out there in any container smaller than a gallon-sized tub. This type of yogurt has a higher water content than Greek yogurt, which is why it was recommended. However, I couldn’t find it. So I used a combination of Greek yogurt and whole milk to add back needed moisture.
  • 3. This dish can be made ahead! Assemble the casserole up until the final Parmesan and bread crumb topping. Cover and refrigerate for up to a day. Proceed with directions as listed above.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

2 responses to “Baked Chickpeas with Lemon, Shallots and Herbs”

  1. Nikki S. says:

    I think this dish would have been much better with a can less of beans and more rice instead for a higher rice to bean ratio. It was a bit overwhelmed by all the beans.

    • Alicia says:

      Oh, I’m so sorry you didn’t love this one. I think you really, really have to be crazy for chickpeas (which I am!). For those that like a bit less protein and a bit more carb, minus one can of beans and plus 1-1/2 cups of rice might be a better balance. Great idea, Nikki. Thanks for your feedback! I want all the comments, not just the glowing ones.

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