This Easy Chickpea Broccoli Casserole is an instant crowd-pleaser. This dish works great for gatherings or to have on hand during the week for a simple to put-together meal.

This delicious and Easy Chickpea Broccoli Casserole uses fresh or frozen broccoli florets, chickpeas, tofu-cashew cream sauce, and is topped with vegan cheese slices and panko bread crumbs. This dish is warm and comforting, perfect as a side dish or as a hearty weekday meal.

Once I created this recipe it became a weekly rotation in our house. I love the nostalgic taste of this casserole, but what I love even better is how incredibly easy it is to put together. All you need is a handful of ingredients, a blender, and a casserole dish. Keep reading and ill tell you just how to whip up this simple dish tonight!

How to Make this Easy Chickpea Broccoli Casserole:

Your ingredients:

• Cashews- this is the main base for the cheesy sauce. The cashews can be soaked or boiled to soften before blending.
• Tofu- this is used in combination with cashews to create the creamy sauce. If you don’t have any on hand, this can be replaced with more cashews. I like using tofu as it gives the dish extra protein and nutrition. It also helps to keep the sauce light.
• Broccoli- Broccoli gives it that classic casserole taste, but it can be replaced by whatever veggie you like. Sometimes I like to use half broccoli and the other half something different to switch it up. Zucchini works great!
• Plant Milk- Any plant milk will do, I personally like almond or soy for this particular recipe.
• Chickpeas- these can be canned or freshly prepared. I usually like to prepare chickpeas ahead of time but sometimes canned can be more convenient.
• Seasonings- the seasonings are simple in this recipe as the broccoli is the star of the show.

So as you see, these ingredients are pretty basic, but when you put them all together, something magical happens! All you have to do is add the broccoli florets and chickpeas to a large casserole dish, stir in your sauce, and pop it in the oven. Halfway through cooking, I like to add vegan cheese slices and breadcrumbs to top it all off. The cook time is approximately 30 minutes.

Storage:

This recipe makes quite a large casserole so you may have some leftovers for work the next day! To store, refrigerate in an airtight container. If you want to make this recipe for a later time, you can also store the whole thing in the freezer in an air-tight container. Thaw in the fridge the night before and re-heat in the oven before consuming.

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