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.

straight on shot of the brown rice chickpea casserole in a pan

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.

overhead shot of a serving of the casserole on a blue plate with herb aioli on top

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.

overhead shot of the spinach, chickpeas, onion, and garlic in a cast iron skillet

overhead shot of the brown rice and the spinach chickpea mixture in separate pans

overhead shot of the prepared casserole ready to go into the oven

overhead shot of the brown rice chickpea casserole in a rectangular baking dish with the jar of herb aioli beside

straight on shot of a serving of the casserole on a blue plate

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

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!