Creamy Feta & Chickpea Casserole Recipe: A High-Protein Vegetarian Dinner by Terri Kendrick
While chickpeas have a funny name and are actually beans, not peas, I do love these little, tan-ish legumes. Chickpeas add that extra something to a salad and blend with tahini and garlic to absolute perfection in hummus. They even make a yummy and satisfying high-protein snack right out of the can (read about the health benefits of chickpeas).
Now this chickpea casserole recipe, inspired by EatingWell, takes chickpeas to a whole new level combining them with creamy feta, juicy tomatoes and flavorful herbs for a warm, protein-packed lunch or side dish. Scoop up the gluten-free chickpea mixture on crackers or slices of pita or eat this dish with a fork – either way, you won’t want to stop!
To make this creamy casserole, you will need to gather the following ingredients: canned chickpeas, fresh cherry tomatoes, shallots, olive oil, dried rosemary, salt, dried basil, red wine vinegar, garlic, black pepper and feta cheese. Did you know that feta may be the healthiest cheese in the world? That makes this casserole sound even better, if that's possible.
Serve this vegetarian casserole for lunch or dinner with your favorite side dishes.
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Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 30 ounces (2 cans) chickpeas, rinsed
- 2 cups cherry tomatoes
- 2 tablespoons shallots, minced
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoon dried rosemary
- 1/8 teaspoon salt, or to taste
- 1 1/2 teaspoon dried basil
- 2 teaspoons red wine vinegar
- 2 teaspoons garlic, minced
- 1/2 teaspoon ground black pepper, or to taste
- 6 ounces (block) feta cheese
Helpful Products
- Mixing Spoon
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Baking Dishes
- Can Opener
- Airtight Containers
- Pepper Grinder
- Oven Mitts
Recipe Notes
- Be careful when you stir the mixture. The tomatoes may burst, spraying juice everywhere.
- Fresh herbs can be substituted for dried, just use a little more.
- Store leftovers in an airtight container in the refrigerator.
Here’s how to make it:
- Combine chickpeas, tomatoes, shallots, olive oil, rosemary, basil, vinegar, garlic, salt and pepper in a medium-sized casserole dish. Stir well.
- Make a hole in the center of the beans and tuck the block of feta into that space.
- Position oven rack in the top third of the oven. Bake the casserole in a preheated 425-degree F oven for about 25 minutes or until the tomatoes have split and the feta is very creamy.
- Stir the melted feta into the chickpea mixture. Serve.
Nutrition Facts Per Serving
Calories: 395
Total Fat: 17.7g
Saturated Fat: 7.2g
Cholesterol: 38mg
Sodium: 1022mg
Total Carbohydrate: 42.5g
Dietary Fiber: 8.1g
Total Sugars: 6.6g
Protein: 17.3g
Vitamin D: 0mcg
Calcium: 345mg
Iron: 4mg
Potassium: 473mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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