One-Pan Pesto Chickpea Rice Bake

ByRachael Ajmera, MS, RD Updated
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This One-Pan Pesto Chickpea Rice Bake is a vegetarian dump-and-bake dinner that’s packed with flavor. Just stir, bake, and top with melty mozzarella for an easy meatless meal that keeps prep (and dishes) to a minimum!

One-Pan Pesto Chickpea Rice Bake

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There are many nights (more than I’d care to admit) when I fully intend to cook something elaborate before reality hits. My toddler is cranky, the kitchen’s a mess, my sanity is hanging on by a string, and I just need something warm, comforting, and low-effort on the table stat.

This One-Pan Pesto Chickpea Rice Bake is perfect for those nights, especially when I don’t have the energy to deal with a pile of dishes or sort through a long list of steps. It’s a true dump-and-bake recipe, with minimal prep, fewer than 10 ingredients, and just one baking dish required!

If you’re craving something cozy, flavorful, and — best of all — unbelievably easy, I’d highly recommend giving this recipe a shot. Feel free to get creative and really make it your own: swap in whatever vegetables you have sitting in the fridge, use your favorite pesto, and experiment with different types of cheeses or beans. I’d love to hear how it turns out!

Why you’ll love this One-Pan Pesto Chickpea Rice Bake

  • It’s an easy, dump-and-bake recipe that’s great for busy weeknights.
  • It’s cheesy, comforting, and full of flavor.
  • It’s packed with veggies, plus 23 grams of protein per serving.
  • It’s made in just one baking dish to keep cleanup quick.
  • It’s great for meal prep and leftovers.
One-Pan Pesto Chickpea Rice Bake

One-Pan Pesto Chickpea Rice Bake ingredients

  • Basmati rice forms the foundation of the dish. Other types of rice will work, but you may need to adjust the amount of liquid accordingly!
  • Chickpeas provide protein and fiber and bring a hearty texture to the dish.
  • Red bell peppers and zucchini both add a little sweetness, moisture, and color.
  • Asparagus offers freshness with a slight crunch. Make sure you cut it into bite-sized pieces!
  • Pesto brings a bold, herby flavor. I used store-bought pesto to speed up prep time, but homemade pesto also works!
  • Vegetable broth infuses the rice with a little extra flavor as it cooks.
  • Mozzarella cheese melts on top for a creamy and flavorful finish.

How to serve this One-Pan Pesto Chickpea Rice Bake

  • Enjoy with warm garlic bread or a crusty slice of sourdough.
  • Add a side of roasted carrots, cauliflower, or Brussels sprouts for even more veggie goodness.
  • Pair with a Greek salad for a Mediterranean-inspired meal.
  • Serve with grilled tofu or tempeh to add a boost of protein.
  • Add a side of roasted sweet potato wedges for a sweet and savory combo.
One-Pan Pesto Chickpea Rice Bake

Substitutions & variations

  • Chickpeas – Give white beans a try! Cannellini or great northern beans both make a delicious swap.
  • Red bell pepper – Other bell pepper varieties, including yellow or orange peppers, will work just as well.
  • Zucchini – Swap in yellow summer squash if you’re in the mood to mix things up.
  • Asparagus – Bite-sized broccoli florets are a tasty alternative. You can also stir in frozen peas when you add the cheese.
  • Pesto – Switch up the flavor with sun-dried tomato pesto or use a dairy-free basil pesto for a vegan version.
  • Mozzarella – Try provolone, fontina, or an Italian cheese blend for a different cheesy finish.
  • Vegetable broth – You can also use water in a pinch! However, you might want to adjust the seasonings to replace the extra oomph from the veggie broth.
  • Make it vegan – Choose dairy-free pesto and swap the mozzarella for your favorite vegan shreds.
  • Add a fresh finish – Top with chopped basil, a squeeze of lemon, or some toasted pine nuts to dial up the flavor.
  • Switch up the veggies – This recipe is the perfect way to clean out your crisper drawer! Try yellow squash, broccoli florets, chopped green beans, or cherry tomatoes in place of the veggies listed. Keep the total amount about the same, and stir in quick-cooking options like spinach or frozen peas near the end when you add the cheese.

Quick recipe tips

  • Rinse the rice well before adding it to remove excess starch and prevent a gummy texture.
  • Stir everything thoroughly before baking to ensure the rice cooks evenly in the liquid.
  • Let the dish rest for 10 minutes before serving so the texture sets and flavors come together.

Step-by-step instructions

  • One-Pan Pesto Chickpea Rice Bake
  • One-Pan Pesto Chickpea Rice Bake
  • Combine the ingredients: Add the rice, chickpeas, red bell pepper, zucchini, asparagus, Italian seasoning, salt, and pepper to a 9×13-inch baking dish. Pour in the pesto and vegetable broth, then stir until everything is well combined.
  • Bake: Cover tightly with foil and bake for 25 minutes at 400°F. Remove from the oven, stir, then return to the oven uncovered and bake for an additional 10 minutes.
  • One-Pan Pesto Chickpea Rice Bake
  • One-Pan Pesto Chickpea Rice Bake
  • Top with cheese: Sprinkle the mozzarella cheese evenly over the top and bake for 5-10 more minutes, or until the cheese is melted and the rice is cooked through.
  • Slice and serve: Let rest for 10 minutes, then enjoy!

Make ahead & storage

This Pesto Chickpea Rice Bake can be a delicious dinner today and an easy lunch tomorrow! You can also prep the veggies ahead to make getting it into the oven even faster.

Meal prep

  • Chop the veggies: Prep the bell pepper, zucchini, and asparagus up to 2 days ahead and refrigerate in an airtight container.
  • Combine before baking: Keep the rice, pesto, broth, and veggies separate until you’re ready to bake so the rice doesn’t start soaking up the liquid.

Storing leftovers

  • Fridge: Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Enjoy within 4 days.
  • Add a splash: Stir in a little water or vegetable broth before reheating if needed to keep the rice from drying out.
  • Reheat: Microwave individual portions, stirring halfway through, or warm covered in a 350°F oven until heated through.

Freezing

  • Save a serving for later: Freeze individual portions in airtight, freezer-safe containers for up to 2 months for the best texture.
  • Thaw and reheat: Thaw overnight in the fridge, then add a splash of broth or water and reheat until hot.
One-Pan Pesto Chickpea Rice Bake

FAQ

Yes! Feel free to get creative. Broccoli, green beans, mushrooms, or spinach would all work well in place of or in addition to the veggies listed.

No! One of the best parts of this One-Pan Pesto Chickpea Rice Bake is that little to no prep is required. The rice cooks directly in the oven with the broth and pesto.

Keep it in an airtight container and store in the fridge for up to 4 days.

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One-Pan Pesto Chickpea Rice Bake
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5 from 3 votes

One-Pan Pesto Chickpea Rice Bake

Let your oven handle dinner with this vegetarian dump-and-bake casserole. Everything comes together in one pan, with no precooking required — just a little chopping before the oven takes over!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 500kcal

Ingredients

  • 1 cup uncooked basmati rice rinsed
  • 1 15-ounce can chickpeas drained
  • ½ cup red bell pepper chopped
  • 1 cup zucchini chopped
  • 1 cup asparagus cut into bite-sized pieces
  • 6½ ounces homemade or store-bought pesto (just under 1 cup, or about 14 tbsp)
  • 1½ cups vegetable broth
  • 1 tablespoon Italian seasoning
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 400°F.
  • Add the rice, chickpeas, red bell pepper, zucchini, asparagus, Italian seasoning, salt, and pepper to a 9×13-inch baking dish.
  • Pour in the pesto and vegetable broth, then stir until everything is well combined.
  • Cover tightly with foil and bake for 25 minutes.
  • Remove from the oven, stir, then return to the oven uncovered and bake for an additional 10 minutes.
  • Sprinkle the mozzarella cheese evenly over the top and bake for 5-10 more minutes, or until the cheese is melted and the rice is cooked through.
  • Let rest for 10 minutes before serving.

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Nutrition

Calories: 500kcal | Carbohydrates: 57g | Protein: 23g | Fat: 22g | Sodium: 680mg | Fiber: 8g

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4 Comments

  1. 5 stars
    Yum! I skipped the zucchini (forgot to buy some) but it was still really good and so easy. Thanks for the recipe

    Reply

  2. 5 stars
    I love a good dump and bake recipe, and was surprised by how simple this one was. I’m usually not a fan of chickpeas but enjoyed this.

    Reply