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

Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)

  • Author: Allison
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan


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.




  • 1 1/2 cups long grain or basmati brown rice
  • 2 1/2 cups water
  • 1/4 tsp fine sea salt
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 tsp chili flakes
  • 1 1/2 tsp dried rosemary
  • 1 1/2 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
  • 1/2 cup vegan parmesan*


  • 1/2 cup vegan mayonnaise (such as Chosen Foods vegan mayonnaise)
  • 1/2 cup fresh herbs (I like basil or parsley)
  • 1 medium garlic clove, minced
  • 1 tbsp freshly squeezed lemon juice


  1. Start by cooking the brown rice: To a medium saucepan, add 2 1/2 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.
  2. 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.
  3. 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 1/2 cup of vegan parmesan cheese.
  4. Bake for 20 minutes.
  5. 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.
  6. Serve the casserole warm, with extra parmesan and aioli on top.


*Make the hemp cashew parmesan according to the directions in that recipe, but omit the hemp and use an additional 1/2 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

Keywords: vegan spinach artichoke rice casserole, vegan brown rice chickpea casserole