April 28th, 2024
Recipes
Cheesy Chickpea and Broccoli Casserole
Valentina P
- Difficulty
•
- Time 30"
The easiest 5-ingredient chickpea casserole casserole made with broccoli, canned chickpeas, tomatoes, a bit of mayo, and melty cheese. A great way to use up what's in the pantry.
How To MakeDiet Type: Plant-based
Shopping List
- 16 ounces frozen broccoli
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup fresh tomato, diced
- 3/4 cup shredded cheddar cheese (dairy or non-dairy)
- 1/4 cup mayonnaise (Note 1)
- salt and pepper, to taste
Instructions
- Step 1: Thaw the broccoli overnight in the refrigerator or in a microwave. Drain the excess water and chop any very large florets into smaller pieces.
- Step 2: Preheat the oven to 350 degrees Fahrenheit. Lightly grease 1 (8 in. x 8 in.) baking dish(es).
- Step 3: Combine the drained chickpeas, thawed broccoli, and mayonnaise in a mixing bowl. Use a fork to mash the chickpeas into a chunky consistency. Stir in the tomatoes. Season with salt and pepper and transfer into the baking dish.
- Step 4: Sprinkle the cheese all over the top. Bake for 20 to 25 minutes, or until warmed through and the cheese has melted. Note: Non-dairy cheeses will all melt a bit differently, so cover the dish with foil if it starts over-browning.
- Serve: Enjoy. This is great with a side of cornbread.
Recipe Notes
Note 1: Not a mayo fan? Try substituting with hummus. Note 2: You can also use a cashew-based nacho queso-style sauce instead of the shredded cheese. You'll need only about 1/2 cup's worth.
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Cheesy Chickpea and Broccoli Casserole
PT30M 16 ounces frozen broccoli 1 (15 ounce) can chickpeas, drained and rinsed 1 cup fresh tomato, diced 3/4 cup shredded cheddar cheese (dairy or non-dairy) 1/4 cup mayonnaise (Note 1) salt and pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
