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Ranch Chickpea Casserole

Ranch Chickpea Casserole

Lily Coleman
This dump-and-bake ranch chickpea casserole is an effortless dinner recipe the whole family will love.
I was a steadfast vegetarian for about a decade, and during that time I became quite familiar with all sorts of protein-packed beans. My favorite of the bunch would have to be chickpeas, which contain about 15 grams of protein per cup of cooked beans. They have a mild, creamy and slightly nutty flavor that works well in a variety of chickpea recipes.
When I first started cooking vegetarian recipes, I would often switch out the animal protein and replace it with beans whenever it made sense. Casserole recipes were (and are) particularly amenable to this method. This ranch chickpea casserole recipe reminds me of my vegetarian days—but now it also satisfies my omnivorous family. (I think the oodles of cheese on top definitely helps!) This easy dump-and-bake casserole recipe is perfect for busy nights when you need dinner on the table in a flash.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dishes, Vegetarian
Servings 6
Calories 563 kcal

Ingredients
  

  • 1 cup ranch salad dressing
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 cups fresh broccoli florets
  • 15 ounces each chickpeas rinsed and drained
  • 2 cups uncooked instant brown rice
  • 2 cups reduced-sodium vegetable broth
  • 1-1/2 cups shredded sharp cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 375°. Grease a 13x9-in. casserole dish.
  • Place ranch dressing, dill, parsley, garlic, Dijon mustard, smoked paprika, salt, pepper and cayenne pepper in the casserole dish; stir to combine.
  • Add broccoli, chickpeas, brown rice, vegetable broth and 1/2 cup sharp cheddar cheese; stir to combine, ensuring the rice is submerged in the liquid.
  • Cover; bake 25-35 minutes or until the rice is nearly tender. Uncover; top with the remaining 1 cup sharp cheddar cheese and mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and bubbly and the rice is fully cooked. Let stand 5 minutes before serving.