Chickpea Casserole


1 onion
3 strips bacon
8 oz cream cheese
6 oz plain yogurt
1 egg
1 c Parmesan cheese, divided equally
2 tbsp lemon juice
2 15 oz cans chickpeas
Italian herbs
salt and pepper
1/2 c Panko bread crumbs
olive oil

Dice bacon and cook until crispy. Dice onions, add them in, and cook until translucent. Meanwhile, mix the cream cheese, yogurt, egg, 1/2 of the Parmesan, lemon juice, and herbs. Add in the bacon, onions, and chickpeas, and mix well. Pour into a greased 9×9 pan. Mix the bread crumbs and the rest of the cheese with some herbs, salt, and pepper. Top the chickpea mix evenly, and pour on a little olive oil. Bake at 350 for 40 minutes.

Dude, you don’t even know how freaking delicious this is. It’s creamy and crunchy, and it’s very filling. Best of all, the only real carbs are the bread crumbs (chickpeas don’t count. They don’t count, I say!!), and chickpeas are cheap and full of lots of good nutrients. Seriously, you should all make the heck out of this. It reheats and freezes well, too. The only problem is that chickpeas explode in the microwave, so either eat leftovers cold or heat it in the oven.


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