This Chickpea Noodle Casserole is loosely based on the concept of a tuna noodle casserole. To create a vegan option, I used chickpeas, partially chopped (not pureed) in a food processor. Have you tried this vegan fishless tuna product? I just learned about it, so I am going to try to find it and I’ll do a review.

I added mushrooms to my casserole. One noticeable omission? Peas. I personally will do pretty much everything my power to avoid peas (it’s been going on since childhood), but please feel free to add them if you like them 🙂

Seasoning is really important in this dish because no single ingredient has a huge amount of flavor. Also, if you are using these types of noodles (typically called “egg noodles”), be sure you find the egg-FREE version. If you are unable to find them, any pasta will do. In fact, if I were to make it again, I might use one that has a bit more body to it. Rotini would work very well here.

The sauce is a bit different in my version. Again, trying to build flavor. I created a parmesan sauce using vegan parm, vegetable stock, vegan creamer (by So Delicious Dairy Free) and nutritional yeast with several herbs and seasonings. There are sauteed onions in the dish itself, as well as the sauce. Topped with panko breadcrumbs and baked until slightly golden on top, this Chickpea Noodle Casserole is sure to please.

Serve with a crusty loaf of bread or a side of broccoli. It’s really delicious!

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