Chickpea Noodle Casserole (Vegan, No-Boil)

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This chickpea noodle casserole is an easy, delicious, and high protein plant-based dump and bake dinner. No boiling necessary!

Casseroles are one of the easiest dinners to throw together and this chickpea noodle casserole is proof of that! All you need is a microwave to steam the veggies and an oven to bake in, no stovetop cooking or boiling necessary. Healthy and delicious plant-based meals don’t need to be complicated! This casserole is seriously so easy to make and the result is creamy, comforting, and so satisfying.

no boil chickpea noodle casserole ingredients

Key Ingredients

  • Chickpeas For protein! Feel free to try another bean or protein of choice.
  • Pasta Regular, whole grain, or gluten-free should all work (with slightly different cooking times). I used whole wheat fusilli.
  • Sunflower Seeds To make the sauce rich and creamy. You can also use cashews.
  • Vegetable Bouillon This adds salty and umami flavor, so do not omit it or your casserole will be bland. Bouillon cubes, powder, or paste are fine.
  • Veggies It’s not a complete meal without some veggies! Onions, carrots, celery, mushrooms, and some frozen peas for a little pop of color.

Tips for Success

Make sure pasta is submerged in liquid ⟶ The pasta needs to be in liquid in order to cook properly. Press down any pasta that’s sitting on top of your dish so it’s at least touching the liquid.

Cover the baking dish ⟶
Make sure you cover the baking dish with foil (or a lid if your dish comes with one). This will create steam inside and help the pasta cook properly.

Stir after 40 minutes ⟶
Inevitably, some of the pasta will float to the top and not get fully cooked, so give the casserole a stir after 40 minutes to make sure the pasta on top gets redistributed and cooked.

Rest before serving ⟶
The chickpea noodle casserole will seem liquidy when you first remove it from the oven, but the sauce will thicken and the pasta will soak up more sauce as it sits. Let the casserole rest, covered, for at least 10 minutes before serving.

chickpea noodle casserole with serving spoon

Chickpea Noodle Casserole FAQ

What kind of pasta should I use?
Use a short pasta like fusilli, penne, or rigatoni. If you only have long pasta like spaghetti, break it into smaller pieces first to ensure it gets submerged in the sauce.

Can I omit the chickpeas?
You can, but you will miss out on the satiating protein and fiber they provide. If you don’t have chickpeas, you can swap for another bean/legume like white beans

I make this gluten-free?
I’ve only tested this with regular and whole wheat pasta, but you should be able to use a gluten-free pasta. Cooking time may vary, just keep baking until the pasta is al dente.

Can I make this soy-free?

Yes, feel free to use another milk of choice in place of the soy milk. I like soy because it’s creamy and high in protein.

More Easy, High Protein Vegan Meals

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram I love seeing all of your tasty recreations!

chickpea noodle casserole with serving spoon

Chickpea Noodle Casserole (Vegan, No-Boil)

This chickpea noodle casserole is an easy, delicious, and high protein plant-based dump and bake dinner. No boiling necessary!
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Vegan
Servings 4


  • ½ onion, diced
  • 2 celery, sliced
  • 1 carrot, diced
  • 1 cup sliced mushrooms
  • 2 cups cooked chickpeas
  • 1 cup frozen peas
  • 8 oz dry pasta, use a short pasta like fusilli, penne, or rigatoni


  • ½ cup (60g) raw sunflower seeds, soaked in hot water for 10 minutes
  • cups soy milk
  • 2 cups water
  • 1 vegetable bouillon cube, or 1 tbsp Better than Bouillon*
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tsp dried thyme
  • salt and pepper, to taste


  • Preheat oven to 400°F/205°C. Set aside a casserole dish (ungreased), ideally 13×9-inch, but you can also separate into two smaller dishes.
  • Cook onions, celery, carrots: Add onion, celery, and carrots to a microwave-safe container with a splash of water (I use a Lekue steamer*). Microwave for 2 minutes or until veggies are just cooked.
  • Blend sauce: Add all sauce ingredients to a blender and blend until smooth.
  • Mix everything: Add cooked veggies, mushrooms, chickpeas, frozen peas, and pasta to a large mixing bowl. Pour the sauce over and mix until well combined.
  • Add to casserole dish: Transfer the mixture to your casserole dish(es). Make sure there is still some space at the top since the mixture will bubble. Make sure the pasta is just barely submerged in liquid so it cooks. Cover the dish with foil.
  • Bake: Place in the middle rack of your oven and bake for 40 minutes.
  • Stir and continue baking: Carefully remove the foil (be careful of steam – don't put your face directly over the dish) and stir the casserole so the pasta on top gets soaked in the liquid. Return to the oven and bake another 10-20 minutes until all the pasta is tender.
  • Rest: Remove the casserole from the oven and let it rest, covered, for 10 minutes. The casserole will be liquidy at first, but the sauce will thicken as it sits.

Nutrition per serving: 520 kcal | 15g fat | 2g sat fat | 77g carb | 16g fiber | 25g protein | 764mg sodium

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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