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Lemon Chickpea and Rice Casserole

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Lemon Chickpea and Rice Casserole is a bright and comforting baked dish filled with tender rice, hearty chickpeas, and fresh lemon flavor. This wholesome vegetarian casserole is satisfying, easy to prepare, and perfect for weeknight dinners or meal prep.

Ingredients

  • 1 1/2 cups long-grain rice
  • 2 cans chickpeas, drained and rinsed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cups spinach
  • 1/2 cup parmesan cheese, grated
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F.
  2. Heat olive oil in a skillet over medium heat.
  3. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant.
  4. Add the rice and stir for 1 to 2 minutes to lightly toast it.
  5. Stir in the chickpeas, vegetable broth, lemon juice, lemon zest, oregano, salt, and black pepper.
  6. Transfer the mixture to a greased baking dish and cover tightly with foil.
  7. Bake for 35 to 40 minutes, or until the rice is tender and the liquid is absorbed.
  8. Remove from the oven and stir in the spinach until wilted.
  9. Sprinkle with parmesan cheese and fresh parsley before serving.

Notes

  • Use kale instead of spinach for a heartier texture.
  • Add artichokes or roasted red peppers for extra flavor.
  • Feta cheese makes a delicious Mediterranean-style variation.
  • Brown rice can be used with additional liquid and longer cooking time.
  • Add crushed red pepper flakes for extra heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat with a splash of broth or water to keep the casserole moist.

Nutrition

Find it online: https://thefamilycooking.com/lemon-chickpea-and-rice-casserole/