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Home » Main Dish » Lemon Chickpea and Rice Casserole (Vegan, Gluten-Free, Allergy-Free)

Lemon Chickpea and Rice Casserole (Vegan, Gluten-Free, Allergy-Free)

Published: Jan 4, 2021 by Rebecca Pytell · This post may contain affiliate links.

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finished lemon chickpea and rice casserole with image text
collage image of lemon chickpea and rice casserole

A super easy dump-and-bake meatless meal for the family! This Lemon Chickpea and Rice Casserole is a healthy, hearty, vegan, gluten-free, and allergy-free dinner idea! Dairy-free, creamy, and zesty, this casserole recipe can be made ahead of time, is freezer-friendly, and a comforting weeknight meal everyone will love!

casserole dish of finished lemon chickpea and rice casserole

If you need an EASY dump-and-bake casserole that the entire family will love and you can feel good eating...this chickpea and rice bake is your answer! Packed with plant-based nutrition, this casserole is hearty and satisfying, even though it's meatless! There is so much flavor with the zestiness of lemon and a little creaminess from coconut milk! It's healthy vegan comfort food that you don't need to slave away in the kitchen to prepare!

overhead view of plate with lemon chickpea and rice casserole with finished pan

Just A Few Simple Ingredients

An easy cooking process also means a super simple ingredient list! You can easily make a few modifications too and swap in what you have in your pantry!

  • Onion: You can even use frozen or pre-diced!
  • Garlic: Pre-minced.
  • Vegan/Allergy-Free Butter: You can use olive oil as well. This is just used for a quick saute.
  • Celery: You can use pre-diced.
  • Parsley: Fresh is best!
  • Black Pepper: Add this to taste.
  • Coconut Milk: Full fast canned coconut milk is best for creaminess! However, you can use light coconut milk or other non-dairy milk if coconut is a concern.
  • Vegetable Stock: Use a low-sodium stock or broth.
  • Lemon Juice & Zest: About one large fresh lemon is all you need.
  • Instant Rice: Minute white rice is what I suggest, however, you can use brown Minute rice too! This recipe was written specifically using instant rice, not raw rice.
  • Canned Chickpeas: Crack open those cans, drain, rinse, and dump! If you have already cooked chickpeas already, you can use those too!
  • Frozen Peas: You can swap in another frozen veggie here! Broccoli, asparagus, mushrooms, or spinach would be fantastic, just defrost before using.

Can you use raw rice instead?

I have not tested this myself, but if you really want to use a raw long-grain white rice instead, you will need to use 2 cups of uncooked rice and add an additional cup and a half of vegetable stock to the dish. Increase the cooking time of the covered casserole by another 25 minutes. If you are using uncooked brown rice, increase the covered cooking time to about 60 minutes.

lemon chickpea and rice casserole dump and bake process

Easy Dump and Bake Process

It's essentially a 3-step process: saute, dump, bake. Pretty hands-off, minimal cooking and prep, just let the oven do the heavy lifting for you and have dinner ready in 30 minutes!

  1. 5-minute prep of sauteing the onion, garlic, and celery. Then dumping in the coconut milk, stock, and lemon juice.
  2. Layer a large casserole dish with the rice, chickpeas, defrosted veggies, then pour in the hot liquid.
  3. Last, just bake the casserole in the oven covered in foil. For a nice crispy top, remove the foil and bake the casserole uncovered for a few extra minutes (so worth it!)

close up of baked lemon chickpea and rice casserole

Additional Tips and Notes

  • Add the lemon juice last: When sauteing the veggies and then heating the coconut milk and vegetable stock, add the lemon juice last, slowly stirring it in, so you won't curdle the coconut milk (if you do see separation, don't worry, it's fine and not harmful).
  • Give it an extra "cheesy" flavor: You can add a few tablespoons (2 or 3 will do) of nutritional yeast to give this chickpea casserole a nice cheesy flavor! The coconut milk already helps in this area, but to add to the flavor, add some nooch!
  • For a crispy topping: This casserole only needs to bake for about 20 minutes covered, but to give it a crispy top (like the famous Persian Tahdig, but on top!), remove the foil and bake the casserole for an extra 10 minutes. You can also add a few thin lemon slices to the top during this time too!

How to Store and Freeze

  • Storage: This casserole can be stored, covered, in the fridge for 5 to 7 days. Simply reheat portions in the microwave or oven at 350°F until warmed through.
  • Freezing: You can freeze the baked casserole dish for about 3-4 months and reheat it by simply heating the casserole dish at 350°F, covered with foil for about 60 minutes or until it is warmed through. You can defrost the frozen casserole dish overnight in the fridge and then cut the reheating time down to about 30-45 minutes.

forkful of lemon chickpea and rice casserole on white plate

A Healthy Vegetarian Family Meal

This is basically a meatless version of a classic chicken and rice casserole! Just swap chicken for chickpeas and you've got a plant-powered dinner to serve your family! This simple chickpea and rice bake is also:

  • Gluten-Free
  • Vegan & Vegetarian
  • Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
  • Sugar-Free
  • Nutritional Complete & Protein-Packed
  • Kid-Friendly
  • Freezer-Friendly & Great for Meal Prep

More Meatless Dinners To Try:

  • Easy Spanish Vegan Paella
  • Italian Chickpea Casserole
  • Healthy Air Fryer Falafel
  • Chickpea Nuggets
  • Vegan Cauliflower Lentil Loaf

Lemon Chickpea and Rice Casserole Recipe

white plate with serving of lemon chickpea and rice casserole

Print

Lemon Chickpea and Rice Casserole (Vegan, Gluten-Free, Allergy-Free)

white plate with serving of lemon chickpea and rice casserole
Print Recipe

★★★★★

5 from 4 reviews

A super easy dump-and-bake meatless meal for the family! This Lemon Chickpea and Rice Casserole is a healthy, hearty, vegan, gluten-free, and allergy-free dinner idea! Dairy-free, creamy, and zesty, this casserole recipe can be made ahead of time, is freezer-friendly, and a comforting weeknight meal everyone will love!

  • Author: Rebecca @ Strength and Sunshine
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 Cup Diced Sweet Onion
  • ½ Cup Chopped Celery
  • 1 Tsp Minced Garlic
  • 1 TB Vegan/Allergy-Free Butter (or Olive Oil)
  • 2 ½ Cups Low-Sodium Vegetable Stock (if using unsalted, add salt to taste)
  • 1 Cup Full-Fat Unsweetened Canned Coconut Milk
  • ¼ Cup Diced Fresh Parsley (or 4 Tsp dried parsley)
  • ¼ Cup Fresh Lemon Juice
  • 1 Tsp Lemon Zest
  • ½ Tsp Black Pepper (to taste)
  • 3 Cups Instant White Rice*
  • 2 15 oz Cans Chickpeas (about 3 Cups)
  • 1 Cup Frozen Green Peas (defrosted, or other veggies)

Instructions

  1. Preheat the oven to 375°F.
  2. In a large pot, heat the vegan butter before adding the onion, garlic, and celery to saute for about 3-5 minutes, until softened.
  3. Now add the vegetable stock and coconut milk. Bring the pot to a low boil before removing it from the heat and stirring in the lemon juice, lemon zest, parsley, and black pepper.
  4. Grease a 9x13 casserole dish (3 quarts) with more vegan butter or olive oil before adding in the uncooked instant rice, chickpeas, and defrosted vegetables. Spread everything evenly in the pan.
  5. Pour in the hot liquid from the pot directly over everything in the casserole dish before covering the dish with foil.
  6. Bake the casserole for about 20 minutes. Remove the foil and bake for an additional 10 minutes until the top begins to get a nice golden brown crisp around the edges.
  7. Remove and serve the casserole warm with additional parsley and lemon slices if desired.

Notes

*See post for any rice substitutions.

Nutrition

  • Serving Size: 1 Serving

Keywords: casserole, quick, easy, dump-and-bake, rice casserole, chickpea casserole, vegan casserole, gluten-free casserole, comfort food, chickpeas, rice, lemon, gluten-free, vegan, vegetarian, grain-free, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, corn-free, sesame-free, sugar-free, kid-friendly

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

plate of lemon chickpea and rice casserole with blue casserole dish

A simple and easy all-in-one dinner idea that is guaranteed to please everyone in your family! Naturally gluten-free and vegan, all whole foods and plant-based; there is nothing not to love about this healthy and hearty casserole that takes minimal effort to make!

So tell me:

+ Do you have a go-to casserole dish you like to make?

———————————————-

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Reader Interactions

Comments

  1. mary

    March 17, 2021 at 1:03 pm

    this looks so delicious. i want to use brown jasmine rice. i'll cook it before dumping into dish. thoughts on adjusted oven time? thanks.

    Reply
    • Rebecca Pytell

      March 17, 2021 at 5:14 pm

      You'll find all of my suggestions in the post.

      Reply
  2. Catherine Sokolowski

    January 17, 2021 at 8:18 am

    We are not worried about eating gluten free and have no allergies but will make this recipe because it just looks and sounds so good!

    Reply
    • Rebecca @ Strength and Sunshine

      January 17, 2021 at 2:44 pm

      Well, that's what delicious natural recipes are for!

      Reply
  3. Amy

    January 15, 2021 at 1:10 am

    This looks fabulous! We love chickpeas at my home and I am always looking for a different way to use them.

    Reply
    • Rebecca @ Strength and Sunshine

      January 15, 2021 at 7:22 am

      The most versatile legume!

      Reply
  4. Donna

    January 13, 2021 at 6:54 pm

    Thanks for sharing what looks like a delicious meal for meatless Mondays! Pinned!

    ★★★★★

    Reply
    • Rebecca @ Strength and Sunshine

      January 14, 2021 at 7:26 am

      Totally perfect for a Meatless Monday!

      Reply
  5. Adrienne Milligan

    January 12, 2021 at 10:27 pm

    This looks yummy! I've bookmarked for future use. We're 100% gluten free in our home and have several family members and friends that avoid gluten as well. I'll be sure to share!

    Reply
    • Rebecca @ Strength and Sunshine

      January 13, 2021 at 7:22 am

      Well, this meal feeds a crowd!

      Reply
  6. Kate

    January 08, 2021 at 11:52 am

    Super-delicious and super-easy! Love the flavors and the fact that you can dump and run!

    Reply
    • Rebecca @ Strength and Sunshine

      January 08, 2021 at 5:35 pm

      Not too far since it bakes up so quick!

      Reply
  7. Emily

    January 06, 2021 at 6:24 am

    Wow this looks wonderful! I love that it uses the minute rice so it’s quick and easy. Super healthy too! Can’t wait to make this for dinner! 🙂

    ★★★★★

    Reply
    • Rebecca @ Strength and Sunshine

      January 06, 2021 at 7:18 am

      Yes!! So quick, easy, and 100% delicious!

      Reply
  8. Sam

    January 05, 2021 at 8:11 pm

    Was craving to eat this while reading it! I am sure it tasted amazing!!

    ★★★★★

    Reply
    • Rebecca @ Strength and Sunshine

      January 06, 2021 at 7:17 am

      It's a perfect cozy winter meal!

      Reply
  9. Katie Clark

    January 04, 2021 at 8:11 pm

    Making this tomorrow. Newly gluten-free ( for Fibromyalgia). This sounds so good.

    ★★★★★

    Reply
    • Rebecca @ Strength and Sunshine

      January 05, 2021 at 7:10 am

      Let me know what you think!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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