Chickpea and Feta Casserole
Featured in The Complete Anti-Inflammatory Diet for Beginners, this chickpea and feta casserole is a comforting, protein-packed dish with Mediterranean-inspired flavors. Baked until golden and firm, it’s perfect for meal prep and stays fresh for days. Enjoy it as a main dish or pair it with a simple salad for a balanced meal.
Serves 6–8
Ingredients
2 tablespoons extra virgin olive oil (plus more for brushing)
1 large onion, chopped
1 zucchini, chopped
2 garlic cloves, chopped
1 (15-ounce) can chickpeas, rinsed
½ cup crumbled feta cheese
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large eggs, lightly beaten
Instructions
Preheat the oven to 350°F. Brush a 9x13-inch baking pan with olive oil.
Heat 2 tablespoons of olive oil in a skillet over high heat. Add onion, zucchini, and garlic, and sauté until browned, about 5 minutes.
Transfer to a large bowl, add chickpeas, and mash slightly.
Mix in feta, oregano, cumin, salt, pepper, and eggs.
Spoon mixture into the pan, smooth the top, and bake until firm, about 20 minutes. Let cool for 5–10 minutes.
Tip: Once cooled, cut into squares for easy meals. Store for up to 5 days.
