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High Protein Lemon Chickpea Bake [Vegan]

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It’s hard to make a bake that doesn’t require any eggs or cheese as a binder, but this lemony chickpea bake is completely vegan. In this delicious dish, tahini holds the bake together, which not only adds some flavor, but some protein as well. And, in addition to being incredibly flavorful and full of plant-based proteins, this dish is made in one pan, which makes cleanup a breeze. Also, if you’re looking to impress your guests, top this dish with a few basil leaves and a lemon slice to make it look as fancy as it tastes!

Lemon Chickpea Bake [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



  • 1 tablespoon extra-virgin olive oil
  • 1/2 large onion, peeled and diced
  • 1 large russet potato, diced
  • 2 large cloves garlic, peeled and finely chopped 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/2 cup tahini
  • Juice and zest of 1 large lemon
  • 1 tablespoon bread crumbs
  • 1/4 teaspoon salt
  • 4 fresh basil leaves, chopped


  1. Preheat oven to 375°F.
  2. Heat olive oil in a large oven-safe skillet on medium-low. Add onions and potatoes, and cook 6–8 minutes until onions are translucent and potatoes begin to soften.
  3. Remove from heat and mix in chickpeas, tahini, lemon juice and zest, bread crumbs, salt, and pepper until well combined. Transfer to the oven and bake 30 minutes. Remove from oven and let cool slightly. Top with basil, and serve.

Nutritional Information

Per Serving: Calories: 311 | Carbs: 36g | Fat: 14g | Protein: 11g | Sodium: 319mg | Sugar: 5g





Carina Wolff is a health and nutrition writer based in Los Angeles. She is the author of The Spiralizer Recipe Book and Plant-Protein Recipes That You’ll Love, and is a regular contributor to Bustle. Carina holds a degree in journalism and psychology from New York University. When she’s not writing, doing yoga, or exploring mountains and beaches, she spends her time cooing for her healthy food blog, Kale Me Maybe. Photograph by Natalie Wentworth



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