Name: Vegan Chickpea & Rice Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups (350 ml) vegan chicken-flavored stock (or sub vegetable broth); 3/4 cup (174 ml) full-fat coconut milk; 2 tablespoons nutritional yeast; 1 cup (185 g) uncooked white jasmine rice; 2 cups (400 g) chickpeas, cooked; ½ yellow onion, diced; 2-3 cloves of garlic, minced; 1 rib of celery, finely diced; 5 oz cremini mushrooms (about 5 medium); 2 tablespoons chopped parsley

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This dump-and-bake Chickpea & Rice Casserole is easy AND delicious! Made from only 10 plant-based ingredients, it delivers big flavor with minimal effort.

Dump and bake casseroles have pretty much become a staple for From My Bowl. I love to make them almost as much as you love to eat them!

But really though – what’s not to love about throwing everything in a casserole dish, covering it, and then baking it in the oven?! You get maximum flavor with minimal prep-time, hands-on time, and kitchen cleanup.

ingredients for chickpea rice casserole arranged in white casserole dish on marble background

INGREDIENTS FOR CHICKPEA RICE CASSEROLE

This casserole is made from only 10 plant-based ingredients that you probably already have in your pantry! Here are some of the key components:

White Rice: for fragrant flavor and fluffiness, I’d recommend jasmine or basmati rice. White rice has a different cooking time than other grains, so if you’d like to use brown rice please see the recipe notes!
Chickpeas: for plant-based protein and fiber. If you’re using canned beans, make sure to drain and rinse them first!
Broth and Coconut Milk: to add flavor and creaminess to our casserole, I found it best to use a combination of vegan chicken-flavored stock and coconut milk.
Flavorful Veggies: a.k.a. onion, garlic, celery, and mushrooms!

This casserole is essentially a riff off of the classic Chicken & Rice Casserole, which is normally made with chicken, rice, and a few different cans of pre-made soup. The broth, coconut milk, and vegetables combine to replace the soup cans, which aren’t traditionally vegan. Swap the animal protein for some chickpeas and we’re good to go!

cooked chickpea rice casserole topped with black pepper and parsley on marble background

HOW TO MAKE CHICKPEA RICE CASSEROLE

Add the broth, coconut milk, and nutritional yeast to a pot and bring to a boil
Layer the rice, chickpeas, and vegetables in a casserole dish
Pour the boiling liquid into the casserole dish, then
Cover and bake until the rice is fluffy!

Not only is this a totally hands-off cook time, but the rice and chickpeas get infused with extra flavor while everthing bakes away in the oven! Once the rice has cooked for 45 minutes, remove the dish from the oven and let sit for 5 minutes before serving.

chickpea rice casserole on white plate with fork on marble background

I love this Chickpea & Rice Casserole because it’s the perfect comfort food – it’s creamy, cozy, and also packed with veggies. I like to top mine with a little freshly ground black pepper, but it would also be good with some extra dairy-free cheese or maybe even a drizzle of Vegan Ranch.

This dump-and-bake Chickpea & Rice Casserole is easy AND delicious! Made from only 10 plant-based ingredients, it delivers big flavor with minimal effort. Perfect for meal prep or a weeknight dinner!

If you’re looking for more dump-and-bake casserole recipes, you’ll also love this Buffalo Cauliflower Casserole, this Southwestern Black Bean Casserole, and this Cheesy Broccoli Rice Casserole!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂