This vegan, gluten-free chickpea brown rice casserole with spinach and artichokes is a nourishing meal that is packed with protein and flavour. Top it off with a herb aioli for a delicious, family-friendly dinner.
Casseroles are so practical, wholesome, and grounding, not to mention economical! A casserole such as this one is made with affordable chickpeas and brown rice and seasoned with artichokes, onion, garlic, herbs, and lemon juice. Topped with cashew or sunflower seed parmesan for some extra flavour and nutrients and then baked, this is one casserole that I have a hard time passing up! While a herb aioli drizzle is optional, it takes this meal over the top and I highly recommend that you make it.
This casserole’s flavours, aromas, and textures are reminiscent of the beloved spinach artichoke dip. If you enjoy casseroles as much as I do, be sure to check out this Mediterranean Chickpea Pasta Bake and this Salmon Pesto Quinoa Bake as well.
Casserole Ingredients
Here is a breakdown of ingredients you’ll need for the casserole and aioli. For exact quantities, scroll down to the recipe card.
For the casserole:
- Brown rice: You’ll start by cooking brown rice, either long grain or basmati. Or, if you have a large amount of leftover cooked rice, you can use that. You’ll need 4.5 cups of cooked brown rice.
- Extra-virgin olive oil: For sautéing the onion and garlic.
- Onion, garlic, salt, pepper, rosemary, thyme, chili flakes: All of these ingredients are sauteed together for a flavourful base.
- Artichokes: This casserole incorporates salty, briny artichokes (the ones sold in jars or cans) for a boost of flavour.
- Spinach: For a boost of green goodness. I recommend using baby spinach, not frozen spinach, in this recipe.
- Chickpeas: Chickpeas add protein, fibre, and heartiness to this casserole, so it qualifies as a main dish. You can swap them out for white beans, lentils, or any protein that you like–plant-based or otherwise.
- Balsamic vinegar and lemon juice: Balsamic vinegar and lemon juice addbrightness and acidity to the casserole, providing an extra layer of flavour.
- Vegan parmesan cheese or real Parmesan cheese for a vegetarian option.
For the herb aioli:
- If making the herb aioli, you’ll need mayonnaise, lemon juice, garlic, and fresh herbs such as parsley and dill.
Instructions
You can also find detailed instructions in the recipe card at the end of this post.
- Start by cooking the brown rice: To a medium saucepan, add 2 ½ cups of water. Rinse and drain brown rice through a fine mesh sieve. Add to the pot along with a pinch of salt and bring to a boil. Turn down heat to low, cover, and cook for 45 minutes. Remove from heat and lightly fluff with a fork.
- Meanwhile, warm the oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until nicely browned, about 8 minutes. Add the pepper, rosemary, thyme, chili flakes, artichokes, spinach, chickpeas, cooked brown rice, balsamic, and lemon juice. Stir to combine.
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with olive oil and scoop the rice and chickpea mixture into it. Top with ½ cup of vegan Parmesan cheese or real Parmesan cheese.
- Bake for 20 minutes.
- Meanwhile, make the aioli by blending together vegan mayonnaise, garlic, herbs, and lemon juice. Alternatively, make the Magic Green Avocado Sauce from this recipe if mayo isn’t your thing.
- Serve the casserole warm, with extra parmesan and aioli on top.
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Substitutions
- Spinach: An equivalent amount of chopped kale can be used in place of the spinach.
- Chickpeas: Swap out the chickpeas for white beans or lentils. If you eat meat, replace the chickpeas with cooked chicken or turkey sausage, cooked ground turkey or ground beef, or diced cooked chicken breast.
- Artichokes: Replace the artichokes with chopped sun-dried tomatoes or olives.
- Vegan Parmesan Cheese: Any kind of dairy cheese would be a delicious topping, including real Parmesan, feta, mozzarella, fontina, and gouda.
Variations
- Mexican: For a fun Mexican-inspired twist on this casserole, replace the chickpeas with black beans. Omit the rosemary, thyme, and chili flakes and replace with one tablespoon of chili powder, 1 teaspoon of cumin, and ½ teaspoon of ground coriander. Replace the lemon juice with lime juice and add ½ cup of salsa to the rice and beans mixture. Use cilantro in the aioli.
More High-Fibre Chickpea Recipes
- Barbecue Chickpea Pizza with Crispy Kale + Cilantro Lime Aioli
- Mediterranean Chickpea Pasta Bake
- Harissa Pasta with Chickpeas (One Pot Recipe)
- Halloumi Bowls with Chickpeas
I hope you love this Chickpea Brown Rice Spinach Artichoke Casserole! If you make it, let me know how you enjoyed it by leaving a comment or rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen.
Enjoy!
Print
Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
This chickpea brown rice spinach artichoke casserole incorporates the beloved spinach-artichoke combination into a grounding, nourishing vegan casserole that sticks to your ribs and is guaranteed to warm you right up.
Ingredients
CASSEROLE
- 1 ½ cups long grain or basmati brown rice
- 2 ½ cups water
- ¼ tsp fine sea salt
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- ½ tsp fine sea salt
- Freshly ground black pepper, to taste
- ½ tsp chili flakes
- 1 ½ tsp dried rosemary
- 1 ½ tsp dried thyme
- 1 cup artichokes in brine (drained before measuring, chopped)
- 6 packed cups spinach, chopped
- 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
- 2 tbsp balsamic vinegar
- 2 tbsp freshly squeezed lemon juice
- ½ cup vegan parmesan*
HERB AIOLI
- ½ cup vegan mayonnaise (such as Chosen Foods vegan mayonnaise)
- ½ cup fresh herbs (I like basil or parsley)
- 1 medium garlic clove, minced
- 1 tbsp freshly squeezed lemon juice
Instructions
- Start by cooking the brown rice: To a medium saucepan, add 2 ½ cups of water. Rinse and drain brown rice through a fine mesh sieve. Add to the pot along with a pinch of salt and bring to a boil. Turn down heat to low, cover, and cook for 45 minutes. Remove from heat and lightly fluff with a fork.
- Meanwhile, warm the oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, until nicely browned, about 8 minutes. Add the pepper, rosemary, thyme, chili flakes, artichokes, spinach, chickpeas, cooked brown rice, balsamic, and lemon juice. Stir to combine.
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with olive oil and scoop the rice and chickpea mixture into it. Top with ½ cup of vegan parmesan cheese.
- Bake for 20 minutes.
- Meanwhile, make the aioli by blending together vegan mayonnaise, garlic, herbs, and lemon juice. Alternatively, make the Magic Green Avocado Sauce from this recipe if mayo isn’t your thing.
- Serve the casserole warm, with extra parmesan and aioli on top.
Notes
*Make the hemp cashew parmesan according to the directions in that recipe, but omit the hemp and use an additional ½ cup of cashews instead.
I sometimes add a handful of sliced pitted Kalamata olives to the mix for extra flavour.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Lunch, Supper
- Cuisine: North American
Nutrition
- Serving Size:
- Calories: 543
- Sugar: 7.3 g
- Sodium: 486 mg
- Fat: 19 g
- Saturated Fat: 2.7 g
- Carbohydrates: 79.3 g
- Fiber: 11.4 g
- Protein: 17.7 g
PIN THIS FOR LATER:
P says
Make a video for this recipe so we can see the two different sauces you created. I’m unable to decide which to make because I can’t see how it looks with either being made.
Linda Hau says
This is a perfect vegan dinner! My husband said it’s the best he’s ever tasted. Whoever said it was horrible needs their taste buds examined.
Allison says
Hi Linda, I’m so happy to hear that you and your husband enjoyed this casserole! Thanks so much for your nice comment!
Amanda says
Really enjoyed this! I made it exactly as stated. Will def make again!
Allison says
Thanks, Amanda! So glad to hear that you enjoyed this casserole!
Lindsay says
Wow this was amazingly delicious! Thank you!! Only thing I did different was I ended up making my own rendition of the magic green sauce.
Allison says
Hi Lindsay, thanks so much for making this recipe! I’m glad that you enjoyed it, and thanks for taking the time to leave a review!
Christine Star says
This was a tasty and filling meal. I love artichokes and chick peas so this was yummy in my tummy! I didn’t have enough spinach so I will double up next time and definitely add mushrooms like someone suggested. Instead of the Parmesan and aioli I added vegan feta. I also drizzled sriracha for an added kick. Thanks again!
Allison says
Hi Christine, I’m happy to hear that you enjoyed this! Thank you so much for taking the time to leave a comment! ?
Jonathan Boyer says
This recipe looks delicious. How do I measure packed spinach?
Thanks,
Jonathan
Allison says
Hi Jonathan, I apologize for the late response! You can measure the packed spinach by firmly compressing raw baby spinach in your measuring cup.
Enjoy! 🙂
Jonathan Boyer says
This dish was delicious! Hard to believe it is actually healthful.
Allison says
Wonderful! Thank you!
Sandra cini says
I hate to be the one lone voice of dissent, but this was horrible. It was not like any casserole I’ve ever had, the best you could say is that it’s a warm salad. It might have been better without the rosemary but I’ll never know as I won’t be trying it again.
Allison says
Sorry to hear that!
Andy says
5 stars for this!!
TJ says
Add artichoke brine to the aioli and thank me later.
Allison says
Great idea!
Liz says
Absolutely fabulous casserole. A great family meal too!
Sheilad says
Excited to try this recipes!
Allison says
Hi Sheilad, that’s wonderful! I hope you enjoy it! ?
Zola says
I love this recipe. Totally comfort food and so delicious. Your photos are amazing too!
Allison says
Hi Zola, thank you so much!
Stacy says
I added a cup of dried cranberries. Great flavors!! Do you have the nutritional information?
Allison says
Hi Stacy! The addition of cranberries is a great idea. I will calculate the nutritional information and update the recipe card with a label. Thanks for your comment!
Tara says
Does the nutritional info include the vegan parm and aioli? Or just the casserole? This looks delicious! I can’t wait to try it!
Allison says
Hi Tara, the nutritional info includes the aioli and vegan parm as well. I hope that you enjoy this recipe!
Barbara says
Great recipe! The whole family loved it (even my picky kids)! I wonder if it would freeze well?
Allison says
Hi Barbara, I’m so glad that you and your family loved it! That’s great to hear. 🙂 Hmmm, I haven’t tried freezing it yet, but I have a feeling that it would freeze well. Have a great weekend!
Abby says
Did you ever try freezing it? I want to make it for a family member to prep for postpartum, but I’m not sure how long it would need to thaw or cook from that temperature.
Kirsten says
This was SO good. Even my non vegan husband was impressed. To make things easier I cooked the rice in my instant pot. I also crushed some potato chips and mixed them with the vegan Parmesan for the topping and broiled for the last 5 minutes. It made the dish slightly less healthy but it was yummy!
Allison says
Hi Kirsten! I’m so happy to hear how much you enjoyed this! Thanks so much for coming back to leave a comment. Have a great day! -Allison 🙂
Donna Fields says
This is a wonderful recipe Allison. Really different and delicious! Thank you so much for sharing!
Allison says
Hi Donna! Thank you so much for taking the time to come back and leave a comment! It means a lot to me, and I’m really happy to hear that you enjoyed this casserole. ?
Dominique says
Lovely casserole!
Allison says
Thank you!
Elizabeth says
Delicious! I used lime I instead of lemon because my husband doesn’t like lemon. Everyone loved it.
Laurie says
So yummy! I used kale instead of spinach and added mushrooms. Thank you for sharing this delicious vegan dinner with us!
Allison says
So glad you enjoyed it, Laurie!
Cheryl says
Delicious and healthy! My husband and all three kids enjoyed this one! Thank you!
Allison says
Thank you very much! I’m happy to hear that it’s a hit in your household!
Joyce says
Really delicious. My teenage kids and husband liked it as well. Thanks for sharing this recipe!
Allison says
I’m so glad to hear that!