Chickpea Casserole with Sweet Potato Crust – Vegan & Gluten Free

This recipe was inspired by this one on a great site for other spiralized recipes.

It used a few more steps than I felt like committing too – as well as eggs, which I was avoiding.

This is basically just a random recipe that utilized random ingredients that I had in the fridge – with simple preparation and seasoning.  It came together nicely.



  • 1.5 C Cooked Chickpeas
  • 1 Beefsteak Tomato (or other tomato thinly sliced into rounds)
  • 1/2 C Broccoli Chopped Small
  • 1 Large Sweet Potato Spiralized
  • 1 T Chia Seed Ground with 1 T Water
  • Italian Seasoning
  • Dried Chopped Onion (or Just chop a real onion)
  • Apple Cider Vinegar
  • Sriracha Or other hot sauce of choice
  • Salt & Pepper


  1. Preheat oven to 450F.
  2. Grind your Chia Seeds into a powder and mix them with about an equal amount of water and let thicken for about 1 minute, stir it to avoid clumping.  Add more water as needed to make it less gel like.
  3. Mix that into the spiralized sweet potatoes until well combined.  Smash this mixture down into a pie glassware (safe for oven). Compact it down as much as you can then place in oven.  After about 10 – 15  minutes, remove and flatten more – it should flatten pretty well by this point.
  4. Meanwhile prepare your other ingredients.  Slice your tomatoes, chop your broccoli.
  5. Smash chickpeas with a fork, mix in about 1/2 T of Apple Cider Vinegar, heavily spice with italian seasoning, add as much salt and pepper to taste – and mix well. (Feel free to throw whatever other spices suit your fancy – as this will be where the most flavor is coming from)
  6. After about 10 more minutes – Carefully remove casserole from oven and reduce to 350F. Place Chickpea mixture on top and flatten down into an even layer, then top with sliced tomatoes, then broccoli then onions.
  7. Return to oven and cook for about 10 minutes.
  8. Remove from oven drizzle over sriracha and serve.