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

white plate with serving of lemon chickpea and rice casserole

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!

Ingredients

Scale

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

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