Chickpea and Vegetable Layered Casserole with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, veggie-packed casserole with layers of chickpeas, zucchini, and spinach, all bound together with a fresh herb sauce and topped with a golden breadcrumb crust. This Middle Eastern recipe, ready in about 65 minutes, pairs chickpeas, zucchini, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed chickpeas
• 2 medium, diced 1/2-inch zucchini
• 2 cups, packed fresh spinach
• 3 tbsp olive oil
• 1 medium, finely diced onion
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh basil
• 2 tbsp, chopped fresh parsley
• 1 tbsp dijon mustard
• 2 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/4 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat; add 1 medium diced onion and cook for 5 minutes until translucent.
2. Step 2: Add 2 cloves minced garlic and 2 medium diced zucchini to the skillet; cook for 8 minutes until zucchini is tender, stirring occasionally.
3. Step 3: Stir in 1 can drained and rinsed chickpeas, 2 cups packed fresh spinach, 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1 tbsp dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 3 minutes until spinach wilts.
4. Step 4: In a small bowl, whisk 2 tbsp all-purpose flour with 1 cup vegetable broth until smooth; pour into skillet and simmer for 5 minutes until sauce thickens.
5. Step 5: Transfer mixture to a 9x13-inch baking dish and spread evenly. Sprinkle 1/4 cup panko breadcrumbs over the top.
6. Step 6: Bake uncovered for 25 minutes until golden and bubbling around the edges, then let rest for 10 minutes before serving.