Lemony Spinach Feta Rice Casserole with Chickpeas Bliss

Enjoy a healthy, gluten-free Lemony Spinach Feta Rice Casserole with Chickpeas packed with flavor in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Avocado oil can be a flavorful alternative.
1 medium Yellow Onion Shallots can substitute for a milder taste.
2 cloves Garlic Fresh is best, but garlic powder will work.
1/4 teaspoon Salt Adjust according to your taste preference.
4 cups Baby Spinach Kale or Swiss chard can serve as great substitutes.
3 cups Cooked Rice (Long-Grain Brown or White) Quinoa or cauliflower rice make lower-carb options.

For the Protein

1 can Chickpeas Boosts protein and fiber; any white bean can be used.

For the Flavor

1 whole Lemon Zest and Juice Lime juice is a suitable substitute.
1 teaspoon Dried Dill Fresh dill gives a more intense flavor.

For the Creaminess

1 cup Feta Cheese Goat cheese can substitute, or you can omit for dairy-free.
1/2 cup Parmesan Cheese Use nutritional yeast for a dairy-free alternative.

Equipment

Oven-safe skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add in 1 diced yellow onion and 2 minced garlic cloves; sauté for 2-3 minutes until the onions turn translucent and the garlic becomes fragrant.
Incorporate 4 cups of fresh baby spinach into the skillet. Sauté for an additional 2-3 minutes until the spinach is wilted and vibrant. Season with 1/4 teaspoon of salt.
Lower the heat and stir in 1 can of drained chickpeas, 3 cups of cooked rice, the zest and juice of 1 lemon, and 1 teaspoon of dried dill. Mix well and taste to adjust seasoning as needed.
Firmly press the mixture down into the skillet to create an even layer.
Sprinkle 1 cup of crumbled feta cheese and 1/2 cup of grated parmesan cheese evenly over the pressed mixture.
Place the skillet in the preheated oven and bake for 10-15 minutes until the top is golden-brown.
Remove from the oven, let cool for a few minutes, and serve warm, garnished with freshly cracked black pepper and extra lemon juice.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze portions for longer storage.

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