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This Chickpea Ranch Casserole is a creamy, cheesy, dump-and-bake dinner with perfectly cooked rice, broccoli, and chickpeas with a punch of ranch flavor! It’s a vegetarian comfort meal that comes together with almost no effort and will have everyone reaching for seconds.

A plate of chickpea, broccoli, and rice casserole topped with melted cheese, served with a side of flatbread on a blue table.
I love this one-dish vegetarian meal because it’s the definition of weeknight-friendly. Everything goes into one dish, and there’s no precooking!
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We tested this dump-and-bake vegetarian casserole specifically to make sure the rice cooks through without turning mushy and that the ranch flavor stays balanced rather than overpowering.

It’s cozy, familiar, and insanely delicious in that casserole way that makes people go back for seconds, even if they swear they’re “not casserole people.”

Rectangular white dish containing uncooked brown rice, shredded cheddar cheese, broccoli florets, chickpeas, and shredded mozzarella cheese on a blue tile surface.
Like my Marry Me Orzo and Thai Noodle Casserole, this is a true no-prep dinner with no stovetop steps! Just toss it all in the casserole dish and bake.

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Jump down to the recipe card for exact measurements.

  • Chickpeas: Add plant-based protein and a soft-but-hearty bite that holds up well during baking. Canned is perfect for a quick dinner.
  • Ranch Dressing: Acts as both a seasoning and a creamy base, streamlining flavor without extra steps. Use your favorite brand here or make your own kefir ranch.
  • Quick-Cooking Brown Rice: Cooks evenly in the oven and gives the casserole structure without pre-boiling.
  • Broccoli: Adds freshness and texture to contrast the creamy base while keeping the dish balanced. Fresh or frozen is fine. Cauliflower works too!
  • Cheese: Extra-sharp cheddar provides more cheese flavor with less cheese, and mozzarella gives it that gooey texture.

rice varieties

I tested this meatless weeknight casserole with both regular brown and quick cooking brown rice, and unfortunately, regular brown rice takes too long to cook and needs more liquid. This longer cook time resulted in mushy broccoli. So, stick with quick cooking brown rice as the recipe was designed with that in mind.

Bowls containing broccoli, broth, brown rice, chickpeas, smoked paprika, garlic, shredded cheese, and ranch dressing arranged on a white surface. Labels identify each ingredient.

can I make this ranch casserole ahead of time?

Certainly! But I recommend leaving out the rice and broth until just before baking if you’re going to refrigerate it. This way, you can make this cheesy chickpea rice bake up to 2 days in advance.

Close-up of baked broccoli and chickpeas covered in melted cheddar cheese and herbs.
A baked casserole with broccoli, chickpeas, rice, and melted cheddar cheese in a white dish, with a serving spoon and bread slices on the side.

For some other fun flavor options, feel free to mix in vegan bacon bits for another healthy comfort food or buffalo sauce for a spicy twist!

P.S. Try my unstuffed pepper and rice casserole next!

A comforting Chickpea Ranch Casserole, this dump and bake dish features broccoli, chickpeas, rice, and melted cheddar cheese, all baked together and served with a spoon in one corner.
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Chickpea Ranch Casserole (Dump & Bake)

4.55 from 11 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
This dump-and-bake Chickpea Ranch Casserole is a creamy, cheesy vegetarian dinner with rice, broccoli, and big ranch flavor. Easy comfort food that’s always a hit!

Ingredients 

  • 1 cup ranch dressing
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 4 cups broccoli, cut into bite-sized florets
  • 2 15-oz cans chickpeas, drained
  • 2 cups quick-cooking brown rice, we used Minute Brown Rice
  • 2 cups vegetable broth
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
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Instructions 

  • Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
  • Sauce: To the prepared dish, dump in 1 cup ranch dressing, 4 cloves garlic (minced), and 1 tsp smoked paprika. Stir to combine.
    A white baking dish with chopped garlic, paprika, and creamy sauce being mixed with a black spatula, on a blue tiled surface.
  • Dump: Add 4 cups broccoli (cut into bite-sized florets), 2 15-oz cans chickpeas (drained), 2 cups quick-cooking brown rice, and 2 cups vegetable broth.
    Divide 1 cup grated mozzarella and 1 cup grated cheddar each in half. Add half of the cheeses into the dish, then stir everything to combine.
    A baking dish filled with cooked broccoli florets, chickpeas, and a creamy sauce, set on a blue tiled surface.
  • Bake: Sprinkle remaining cheeses on top. Cover tightly with aluminum foil. Bake for 25 minutes, or until rice is al dente (mostly tender but still has a little firmness in the middle).
    Remove foil and return pan to the oven, uncovered, for 10 minutes. Rice should be tender when finished.
    A rectangular baking dish covered with aluminum foil sits on a blue tiled surface.
  • Serve warm, topped with freshly ground black pepper with crusty bread on the side!
    A baked casserole dish filled with broccoli, chickpeas, rice, and melted cheddar cheese, with a serving spoon on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven until warmed through. Add a splash of broth if needed to loosen the rice.
Other veggie options: If you don’t have or like broccoli, you can use cauliflower, mushrooms, or green beans. All delicious!
My rice is still not cooked when I took the foil off! If this is the case, add another 10 minutes with the foil on, then remove the foil and let it finish up while the excess liquid cooks off.
There’s still liquid in the casserole after baking: This is an easy fix! Just let it cook a bit longer with the foil off. Any excess liquid will evaporate. 

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 58g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 900mg | Fiber: 11g | Calcium: 300mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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4.55 from 11 votes

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44 Comments

  1. Dave says:

    Whats the Protein, sat fat etc.

    Reply
    1. Sarah Bond says:

      Adding them now! Thanks so much for pointing out that those were missing, Dave.

    2. dave says:

      You seem to be an atypical nutritionist, which is not to say you are wrong, but these high sodium, high-sat fat meals are precisely what my doctor advises me against

  2. Amber Borland says:

    Can I use regular jasmine rice? I don’t have quick cooking brown rice.

    Reply
    1. Sarah Bond says:

      If using a rice that’s not quick cooking, I would wait to add the broccoli until there are about 20 minutes left in cooking. You may also need a bit more broth to ensure it cooks fully! Would love to hear how it goes!

    2. Christy Lozano says:

      5 stars
      This looks good, and would like to make it for supper tonight. Can I use frozen broccoli?
      Thank you Sarah for all your wonderful recipes!

    3. Sarah Bond says:

      Frozen broccoli should work here! You might just thaw it first and drain it well before mixing in 🙂

  3. Tiffany Nash says:

    5 stars
    So yummy! I halved the recipe but needed to add a bit more broth. I also needed that extra 10 minutes of cooking time. Thanks so much!

    Reply
    1. Sarah Bond says:

      So happy you loved it, Tiffany! Thanks for letting us know how it went! 😀

  4. darlene narvae says:

    Can I substitute long grain white rice for the brown rice?

    Reply
    1. Sarah Bond says:

      I haven’t tested this with a traditional rice that’s not quick cooking. It would probably need a lot more time in the oven and perhaps a bit more broth as well. I would love to hear how it goes if you try it out!

  5. Kathleen says:

    I have plain Greek yogurt to use up and some ranch seasoning. Could I use this for the ranch dressing or would it completely ruin the dish? (I don’t cook enough to know all the swaps easily)

    Reply
    1. Sarah Bond says:

      Yogurt can be a little tricky because it can often split if it’s heated to too high of a temperature. If I were going to try to use the Greek yogurt, I would probably stir it in towards the end of cooking.

  6. Cathy says:

    Can you make this with bulgar wheat instead of quick brown rice?

    Reply
    1. Sarah Bond says:

      I haven’t tested this with bulgur, but I think it would work! I would love to hear how it goes if you try it out!

  7. Michelle Cassidy says:

    Do you think I could use quinoa instead of rice?

    Reply
    1. Sarah Bond says:

      I haven’t tested this with quinoa, but it could work! Just be sure to rinse it well to remove the bitter coating on the quinoa. I would love to hear how it goes if you try it out!

  8. AB says:

    5 stars
    I made it in sort of reverse and added way too much cheese but it’s in the oven now so we shall see!!

    Reply
  9. Lori Brownson says:

    Could lentils be used instead of chickpeas?

    Reply
    1. Sarah Bond says:

      I haven’t tested this one with lentils, but I think they would be good here. Just make sure they’re cooked first!

  10. Analisa says:

    Could you use tofu instead of rice?

    Reply
    1. Sarah Bond says:

      I haven’t tested this with tofu, but the liquid proportions will probably be much different. If using tofu you would need a lot less broth here and the cook time may need to be adjusted as well. I would love to hear how it goes if you try it out!