Creamy Chickpea and Tahini Casserole
Indulge in the rich, nutty flavors of this Creamy Chickpea and Tahini Casserole, a satisfying plant-based dish that's perfect for cozy dinners or meal prepping. Bursting with wholesome ingredients like protein-packed chickpeas, velvety tahini, and savory garlic, this casserole is elevated with a tangy splash of lemon juice and a subtle smoky kick from paprika. A creamy tahini sauce binds everything together, while the optional panko topping adds a delightful crunch. Ready in under an hour, this vegan-friendly recipe is not only nutritious but also deeply comforting. Garnished with fresh parsley and easy to customize, it’s a hearty, dairy-free alternative for casseroles that’s sure to please everyone around the table.
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Recipe Information
Ingredients
- 3 cups Cooked chickpeas (or canned, rinsed and drained)
- 0.5 cup Tahini
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 Yellow onion, finely diced
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Nutritional yeast (optional, for cheesy flavor)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parsley, chopped (for garnish)
- 0.5 cup Panko breadcrumbs (optional, for topping)
- 1 tablespoon Olive oil (for drizzling on top)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch casserole dish with a light coating of olive oil.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, taking care not to burn the garlic.
In a medium mixing bowl, whisk together the tahini, almond milk, lemon juice, nutritional yeast, cumin, smoked paprika, salt, and black pepper until smooth and creamy.
Add the cooked onion, garlic, and chickpeas to the casserole dish. Pour the tahini sauce over the top and stir gently to coat everything evenly.
If using panko breadcrumbs, sprinkle them evenly over the top of the casserole and drizzle with 1 tablespoon of olive oil to help them crisp up during baking.
Bake in the preheated oven for 25 minutes, or until heated through and the top is golden and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley before serving and enjoy!
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 266.9 g | 97% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 39.2 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 10269 mg | 790% | |
| Iron | 42885.4 mg | 238252% | |
| Potassium | 3301 mg | 70% | |
*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.
