Chickpea Casserole

Ever since my sister went vegetarian 6 or so years ago, I’ve always been on the look out for good substantial main dishes that I could make for her and her boyfriend.  This casserole will be my new go-to dish.

My friend, Elan, and I had a cooking adventure this weekend and made this casserole to test it out before I made it for SCL.  We both loved it!  It comes together pretty quickly and is protein-packed!

Chickpea Casserole

Aren't Elan's plates pretty?!

Serves 7 (about 376 calories, 7g total fat, 21g protein)

Adapted from The Kitchn

  • 3 (15oz) cans chickpeas, drained and rinsed
  • 1 cup cooked barley
  • 4 large shallots, minced
  • 1 lemon, zested and juiced
  • Salt & pepper to taste
  • 2 large eggs, beaten
  • 1 cup fat-free cottage cheese
  • 3/4 cup plain low-fat yogurt (not Greek yogurt)
  • 3/4 cup grated Parmesan, divided
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 stalks fresh rosemary, (leaves only) minced
  • 2/3 cup seasoned bread crumbs

Preaheat oven to 375°F.  In a large bowl, combine first 8 ingredients (chickpeas through yogurt), mix well.  Add 1/4 cup Parmesan, parsley, and rosemary, mix well.  Pour mixture into a greased 9″x13″ pan or another 3-quart dish.  Sprinkle with 1/2 cup Parmesan and bread crumbs.  Bake for 35-40 minutes, until golden brown and bubbly.



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