Vegan Chickpea & Rice Casserole (Dump and Bake)

GFGluten FreeNFNut FreeOFOil FreeVVegan

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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


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


  1. Add the broth, coconut milk, and nutritional yeast to a pot and bring to a boil
  2. Layer the rice, chickpeas, and vegetables in a casserole dish
  3. Pour the boiling liquid into the casserole dish, then
  4. 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 🙂


Vegan Chickpea & Rice Casserole

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4.9 from 54 reviews

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.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American




  1. Preheat the oven to 375F and set a 9×13″ or similar pan.
  2. Add the stock, coconut milk, and nutritional yeast to a medium pot and bring to a boil over high heat. While the liquid heats, add the rice, chickpeas, onion, garlic, celery, and mushrooms to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
  3. Once the liquid comes to a boil, carefully pour it over the casserole and cover with a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 45 minutes.
  4. Remove the casserole from the oven and let sit for 5 minutes, then uncover. Top with parsley and serve warm; leftovers will last in the fridge for up to 5 days.


  • Brown Rice: if you wish to use brown rice instead of white, preheat the oven to 400F instead and bake for 60 minutes instead of 45. I have not tested this recipe with any other grain substitutions

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. We made it with some garam masala in the seasonings. We also substituted mushrooms/celery with mixed veggies and chopped Swiss chard from the garden. The casserole turned out delicious and we will make it again. It will go into our regular weekday meal rotation. Thanks. 🙂

  2. We made it with some garam masala in the seasonings. We also substituted mushrooms/celery with mixed veggies and chopped Swiss chard from the garden. The casserole turned out delicious and we will make it again. It will go into our regular weekday meal rotation. Thanks. 🙂

    1. Hi Cass! Unfortunately I have not tested this recipe in an Instant Pot. I think the amount of liquid and cook time would vary drastically.

  3. All my husband said was, “Oh man!” And proceeded to eat half of the casserole…definitely will add to the rotation! Thank you!

  4. I am a diabetic and I can’t tolerate rice at all. What do I need to do to substitute califlower rice for the rice?

    1. Since you’re using cauliflower rice, which has a different texture and moisture content compared to regular rice, the cooking time might be slightly different. Keep an eye on the casserole, and if the cauliflower rice seems cooked and the casserole is heated through, you can take it out of the oven.

  5. Have you ever baked this from frozen? Or prepared the casserole to bake a day later? I am prepping this dish for a meal swap with some friends and want to make it easy on them to cook at home!

    1. Let the casserole cool completely.
      Portion the casserole into individual or family-sized portions.
      Wrap each portion tightly with plastic wrap or aluminum foil.
      Label and date each package.
      Freeze the wrapped portions.
      To thaw, transfer a portion to the refrigerator overnight or use the defrost setting in the microwave.
      Reheat in the oven at 350°F (175°C) or in the microwave, removing any plastic wrap or aluminum foil.
      Consume within a few days of thawing and reheating.
      Enjoy your Chickpea & Rice Casserole!

  6. This is so delicious and easy! I had to make it again because my husband and I wolfed it down so fast and my dogs! Lol! I added different veggies and some seasonings and extra bouillon to the broth, it is so good, thank you so much for this recipe, it is a keeper! 🙂 5 stars!!

  7. Doubled the onion and garlic. Didn’t add celery. Added 2 teaspoons of both ground coriander and cumin and added some garlic salt. Delicious. Serving it with mashed Jap pumpkin.
    Thanks for the recipe.

    1. I would not recommend almond milk as it is not as creamy, but cashew milk would be a good substitute!

  8. This sounds like a LBD of a recipe. You can change up the accessories (spices, veggies, beans/protein) to add variety. I’m thinking Italian with fire roasted diced tomatoes or roasted red peppers, sprinkled with fresh basil; Asian with edamame, cashews, soy sauce; Greek with lemon, vegan feta on top; Spanish with tapenade, sweet smoked paprika; Indian with curry powder, diced apple…

  9. We are a gluten-free dairy-free household (but not vegan) and this has become one of my go-to standard recipes. The rice and liquids remain constant, but everything else varies according to what I have in the fridge. I also use a short-grain rice as we found the recipe as given too dry for our preference. I expected to have to experiment with timing and liquid, but a simple 1:1 substitution was fine. I sometimes add French onion soup powder for added flavour.
    I get tired very quickly and one of the reasons I use this is that I don’t have to stand at the stove for longer than it takes to heat the liquid. The rest of the prep can be done sitting at the table, and then I can lie down for a rest before I serve up and eat.

    1. We’re glad it has become one of your go-to recipes. Thank you so much for the review, Jocelyn!

  10. Just made this and was delicious.
    Didn’t have a few ingredients so just substituted what I had.
    Only had half a cup of brown rice so added buck wheat.
    Used carrot and peas, as I had no mushrooms
    Used almond milk with coconut essence to replace coconut milk
    Added 1 tsp morrocan seasoning and 1 tbs PB2 (peanut butter powder) to the liquid
    So quick and easy, haven’t made a casserole in years. Will definitely be trying more of your recipes.

  11. Love this recipe! I’ve made a few adjustments so it’s a little more convenient for me: I switched the veggie broth and coconut milk quantities because 1 1/2 cup is about the amount in a can of coconut milk, and any leftover would likely go to waste in my house. I also use portabella mushrooms instead of cremini, because they’re more accessible in my area. The most recent time I made this I also added one small sweet potato, diced, and approx an extra quarter cup liquid. Super delicious, and the sweet potato was cooked perfectly, not too mushy or too firm.

    1. Your description brought to mind mulligatawny soup that my mom and I made from scratch, back in the ‘80s. I have curry powder and apples on hand that I can add to this casserole.

  12. Really tasty with a vegan honey mustard dressing on top. You can make it homemade with a little water, touch of vinegar, mustard, honey, dash of turmeric, and spoonful of nutritional yeast. Add salt and pepper for taste.

  13. I like this recipe, but I think it would benefit from adding spices. I added harissa paste, maple syrup and more nutritional yeast.

    Hope it helps !

  14. Thanks Caitlin. This is a delicious easy recipe. I added peas instead of celery and enjoyed it on its own and also with a tossed green and chopped fresh coriander (sorry cilantro 😂 I’m an Aussie).

  15. This is my new favorite recipe. Comfort food. Reminds me of my childhood except it is plant based. Thank you so much!

  16. So easy and yummy! Easy to throw in any other veggies you’re needing to use up too. Will definitely make again !