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Chickpea & Lentil Mediterranean Bake - Hearty, Bright, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked lentils: 2 cups (brown or green; not red, which will get mushy)
  • Canned chickpeas: 1 can (15 oz), drained and rinsed
  • Cherry or grape tomatoes: 2 cups, halved (or 1 can diced tomatoes, drained)
  • Red onion: 1 small, thinly sliced
  • Garlic: 3–4 cloves, minced
  • Kalamata olives: 1/2 cup, pitted and halved
  • Baby spinach or chopped kale: 3–4 cups
  • Feta cheese: 3/4 cup, crumbled (use dairy-free feta if needed)
  • Breadcrumbs: 1/2 cup (panko or regular)
  • Extra-virgin olive oil: about 4 tablespoons
  • Lemon: 1 large (zest and juice)
  • Tomato paste: 1 tablespoon
  • Vegetable broth: 1/2 cup
  • Dried oregano: 1 teaspoon
  • Dried thyme: 1/2 teaspoon
  • Smoked paprika: 1/2 teaspoon
  • Red pepper flakes: pinch, optional
  • Fresh parsley: small handful, chopped
  • Salt and black pepper

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or similar casserole.
  2. Build the base: In the baking dish, combine cooked lentils, chickpeas, halved tomatoes, sliced red onion, minced garlic, olives, and greens. Toss gently.
  3. Make the seasoning mix: In a small bowl, whisk olive oil, lemon zest, lemon juice, tomato paste, vegetable broth, oregano, thyme, smoked paprika, red pepper flakes (if using), 1 teaspoon salt, and several grinds of black pepper. Whisk until smooth.
  4. Combine: Pour the seasoning mix over the lentil-chickpea mixture. Toss until everything is evenly coated. Taste a tomato or a leaf—adjust salt, pepper, or lemon if needed.
  5. Add feta: Sprinkle half the feta into the mixture and fold lightly. Scatter the remaining feta on top.
  6. Topping time: In a small bowl, mix breadcrumbs with 1 tablespoon olive oil and a pinch of salt. Sprinkle evenly over the casserole for a golden, crunchy finish.
  7. Bake: Place on the center rack and bake for 22–28 minutes, until the topping is golden and the tomatoes are juicy and bubbling around the edges.
  8. Finish and rest: Let it sit for 5–10 minutes. Sprinkle with chopped parsley. Serve warm with lemon wedges, if you like.