Ranch Chickpea Casserole

I was a steadfast vegetarian for about a decade, and during that time I became quite familiar with all sorts of protein-packed beans. My favorite of the bunch would have to be chickpeas, which contain about 15 grams of protein per cup of cooked beans. They have a mild, creamy and slightly nutty flavor that works well in a variety of chickpea recipes.

When I first started cooking vegetarian recipes, I would often switch out the animal protein and replace it with beans whenever it made sense. Casserole recipes were (and are) particularly amenable to this method. This ranch chickpea casserole recipe reminds me of my vegetarian days—but now it also satisfies my omnivorous family. (I think the oodles of cheese on top definitely helps!) This easy dump-and-bake casserole recipe is perfect for busy nights when you need dinner on the table in a flash.

Ingredients for Ranch Chickpea Casserole

• Ranch dressing: Bottled ranch dressing—made from buttermilk and mayonnaise and flavored with dill, garlic and onion—provides a flavor base for this vegetarian casserole. You’ll have leftovers, so put some to use in other recipes with ranch dressing before the bottle expires.
• Fresh herbs: The fresh herb flavor of ranch dressing is enhanced with the addition of chopped fresh dill and parsley.
• Garlic: Use fresh minced garlic rather than the jarred kind for the strongest flavor.
• Dijon mustard: This French condiment adds a tangy and slightly spicy flavor to the casserole. Use your favorite store-bought variety, or try making Dijon mustard from scratch.
• Seasonings: The casserole is seasoned with a tasty combination of smoked paprika, salt, pepper and cayenne pepper.
• Chickpeas: You will need two 15-ounce cans of chickpeas (aka garbanzo beans) to make this casserole.
• Quick-cooking brown rice: Use a quick-cooking or instant variety of rice, such as Minute Rice, to make this recipe. Using regular long-grain rice will double the cooking time.
• Vegetable broth: Use a low-sodium variety of vegetable broth to control the overall salt level in the casserole. If if isn’t necessary for you to make this dish vegetarian, you can use a low-sodium brand of chicken broth instead.
• Shredded cheese: Both sharp cheddar and mozzarella cheeses are stirred into the casserole and used as a topping for the casserole. For the best flavor and meltability, grate the cheese yourself from block cheese rather than using pre-packaged shredded cheese. However, if you have only pre-shredded on hand, it’ll work in a pinch!

Directions

Step 1: Dump and stir

Preheat the oven to 375°F. Coat a 13×9-inch casserole dish with cooking spray. Add the ranch dressing, dill, parsley, garlic, Dijon mustard, smoked paprika, salt, pepper and cayenne pepper to the casserole dish and stir to combine.

Add the broccoli, chickpeas, brown rice, vegetable broth and 1/2 cup sharp cheddar cheese. Stir to combine. Ensure all the rice is submerged in the broth.

Step 2: Bake

Cover the dish tightly with foil and bake in the oven for 25 to 35 minutes or until the rice is nearly tender. Remove the foil and top with the shredded mozzarella and the remaining sharp cheddar. Bake for an additional 10 minutes or until the cheese is melted and bubbly and the rice is fully cooked. Let the casserole stand for five minutes before serving.

Ranch Chickpea Casserole Variations

• Use homemade ranch dressing: Instead of the bottled stuff, you can use homemade dressing if you prefer. This ranch dressing recipe makes just the amount needed for this casserole.
• Make it with cauliflower: This recipe also works with bite-sized cauliflower florets; simply substitute the cauliflower for the broccoli, or use half broccoli and half cauliflower.
• Spice it up: For a kick of extra heat, add a dash or two of hot sauce or a sprinkle of crushed red pepper flakes.

How to Store Ranch Chickpea Casserole

To store leftover baked chickpea casserole, transfer leftovers to an airtight container and store in the fridge.

How long does ranch chickpea casserole last?

Leftover baked chickpea casserole lasts up to five days when stored properly in the refrigerator.

Can you freeze ranch chickpea casserole?

Absolutely! The easiest way to freeze this casserole is to transfer individual portions to freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating.

How should you reheat ranch chickpea casserole?

The simplest way to reheat ranch chickpea casserole is in the microwave. Transfer to a microwave-safe dish, cover and cook for one minute. Stir, then continue cooking in 30-second intervals until heated through.

Ranch Chickpea Casserole Tips

Can you use a different kind of rice for ranch chickpea casserole?

You can also use instant white rice to make this casserole. Long-grain rice, such as jasmine rice, will also work but will take longer to cook. Use 1 cup of jasmine rice in place of the 2 cups of instant rice called for in this recipe and plan to bake the casserole for at least 45 minutes to one hour.

What else can you serve with ranch chickpea casserole?

This satisfying casserole pairs well with a green salad (this Caesar salad is a favorite) and crusty bread or garlic breadsticks.