Creamy Feta & Chickpea Casserole Recipe Is a High-Fiber & High-Protein Vegetarian Dinner (35 Minutes) by Terri Kendrick
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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 high-protein, high-fiber 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.
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
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. (Fresh herbs can be substituted for dried, just use a little more.)
- 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. (Be careful when you stir the mixture. The tomatoes may burst, spraying juice everywhere.) Store leftovers in an airtight container in the refrigerator.
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. 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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