Description
This dump-and-bake ranch chickpea casserole is an effortless dinner recipe the whole family will love.
Ingredients
Scale
- 1 cup ranch salad dressing
- 1 tablespoon snipped fresh dill
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 4 cups fresh broccoli florets
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 2 cups uncooked instant brown rice
- 2 cups reduced-sodium vegetable broth
- 1–1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Coat a 13×9-inch casserole dish with cooking spray. Add the ranch dressing, dill, parsley, garlic, Dijon mustard, smoked paprika, salt, pepper and cayenne pepper to the casserole dish and stir to combine. Add the broccoli, chickpeas, brown rice, vegetable broth and 1/2 cup sharp cheddar cheese. Stir to combine. Ensure all the rice is submerged in the broth.
- Cover the dish tightly with foil and bake in the oven for 25 to 35 minutes or until the rice is nearly tender. Remove the foil and top with the shredded mozzarella and the remaining sharp cheddar. Bake for an additional 10 minutes or until the cheese is melted and bubbly and the rice is fully cooked. Let the casserole stand for five minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 563
- Sugar: 8g
- Fat: 30g
- Saturated Fat: 9g
- Carbohydrates: 56g
- Protein: 19g
Keywords: Ranch Chickpea Casserole