Chickpea and Spinach Gratin
A quick, high-protein vegan gratin with chickpeas and spinach, perfect for a healthy and satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
400
Calories
Macros · per serving
31g protein
50g carbs
10g fat
Ingredients
For 4 servings
- 2 cans chickpeas
- 4 cups baby spinach
- 2 cups cherry tomatoes
- 1 red onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1/2 cup breadcrumb
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Drain and rinse the chickpeas, and set aside.
- 3
Chop the red onion, garlic, and cherry tomatoes.
- 4
In a large pan, heat olive oil over medium heat. Sauté the onion and garlic until soft, about 3 minutes.
- 5
Add the cherry tomatoes, and cook for another 3 minutes until they start to soften.
- 6
Stir in the chickpeas and baby spinach, and cook until the spinach wilts, about 2 minutes.
- 7
Season with salt, black pepper, and lemon juice, then transfer the mixture to a baking dish.
- 8
Sprinkle nutritional yeast and breadcrumbs evenly over the top.
- 9
Bake in the preheated oven for 10 minutes until the top is golden brown.
- 10
Serve hot as a main dish or a side.
Cook it this week.
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