Can I prepare this lemon chickpea bake in advance?

You can pre-cook the onions and potatoes, then mix in the remaining ingredients and bake just before serving for the best texture.

What kind of potatoes are best for this recipe?

A large russet potato is specified, which will soften and absorb the flavors well during the baking process.

Is this High Protein Lemon Chickpea Bake gluten-free?

The recipe includes bread crumbs; for a gluten-free version, substitute with gluten-free bread crumbs or omit them entirely.

How should I store any leftover chickpea bake?

Store any remaining High Protein Lemon Chickpea Bake in an airtight container in the refrigerator for up to 3-4 days.

What role does tahini play in this dish?

Tahini adds a creamy texture and a rich, nutty depth that perfectly complements the bright lemon, helping to bind the ingredients.

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High Protein Lemon Chickpea Bake
[Vegan]

PL By: Plant Protein Recipes That You'll Love

Author Bio

Carina Wolff is a health and nutrition writer based in Los Angeles. She is the... Read More

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A golden-brown High Protein Lemon Chickpea Bake served directly in a rustic oven-safe skillet, garnished with vibrant fresh green basil leaves.

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Lemon Chickpea Bake [Vegan]

311

Dairy Free

Vegan

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... Read More

Ingredients You Need for High Protein Lemon Chickpea Bake [Vegan]

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

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How to Prepare High Protein Lemon Chickpea Bake [Vegan]

Preheat oven to 375°F.
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.
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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.