Chickpea Broccoli Casserole
Creamy, hearty, and bursting with plant-based goodness, this Chickpea Broccoli Casserole is the perfect comfort food for any occasion. Packed with tender broccoli florets, protein-rich chickpeas, and a velvety dairy-free sauce infused with nutritional yeast and a hint of Dijon mustard, this casserole delivers on both flavor and nutrition. A crunchy golden breadcrumb topping adds the perfect finishing touch, creating a satisfying contrast to the creamy interior. Ready in just under an hour, this wholesome dish is ideal for weeknight dinners or meal prep, and it’s entirely vegan and customizable. Sprinkle with fresh parsley for a pop of color, and serve as a main dish or pair it with your favorite side for a crowd-pleasing vegetarian meal.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1.5 cups vegetable broth
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 4 tablespoons nutritional yeast
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley (chopped, optional for garnishing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the vegetable broth and almond milk, ensuring a smooth consistency.
Add the nutritional yeast, dijon mustard, salt, black pepper, and paprika. Stir well and let the sauce simmer for 3-4 minutes until thickened.
In a large mixing bowl, combine the cooked chickpeas, blanched broccoli, and the sauce. Mix gently to coat everything evenly.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the breadcrumbs over the top of the casserole to create a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Garnish with fresh chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5089 mg | 221% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 42.1 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 936 mg | 72% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2847 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
