Baked Veggie Chickpea Rice Cake

Name: Baked Veggie Chickpea Rice Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup cooked rice; 1 can (15 oz) chickpeas, drained and rinsed; 1 small zucchini, grated; 1 small carrot, grated; 1 bell pepper, diced; 1/2 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; 1 tablespoon lemon juice; 2 tablespoons breadcrumbs (optional, for topping)

Highlighted under: Baked Collection

I love creating dishes that are not only delicious but also packed with nutrition. This Baked Veggie Chickpea Rice Cake is a wonderful blend of flavors and textures that I can enjoy any time of the day. It combines the heartiness of chickpeas with colorful vegetables and aromatic herbs, making it a versatile dish. Whether served as an appetizer or a main meal, it's satisfying and wholesome. Plus, it’s easy to prepare and perfect for using up leftover veggies!

Created by

Hester Lockwood

Last updated on 2026-01-21T19:42:34.835Z

When I first experimented with chickpeas in baking, I was surprised to find how wonderfully moist and savory they can be. This Baked Veggie Chickpea Rice Cake was born from a desire to create a healthier alternative to traditional rice dishes. I learned that mixing in spices and seasonal veggies not only enhances the flavor but also increases the dish's nutritional profile.

I like to use a mix of whatever vegetables I have on hand, and it’s such a joy to see the colorful cake once it’s out of the oven! My tip? Let the cake rest for a few minutes before slicing; it really helps the flavors meld together beautifully.

Why You'll Love This Recipe
Packed with wholesome chickpeas and fresh vegetables
Versatile enough for any meal or occasion
A delicious way to enjoy plant-based protein

Understanding the Ingredients

The base of this Baked Veggie Chickpea Rice Cake is a hearty combination of chickpeas and cooked rice, which not only contributes to the dish's filling nature but also offers a good source of fiber and protein. Chickpeas are rich in essential nutrients like iron and folate, making them an excellent choice for a nutritious meal. For a gluten-free option, feel free to substitute the breadcrumbs with ground oats or additional chickpeas to maintain the cake’s structure and texture.

Incorporating a variety of vegetables like zucchini, carrot, and bell pepper not only adds vibrant color but also enhances the cake's flavor profile and nutritional value. You can experiment with other vegetables based on what you have available, such as spinach or sweet potatoes. Each vegetable brings its unique taste and moisture, influencing the overall texture; for example, adding more watery vegetables may require adjusting the baking time to prevent a soggy center.

Perfecting the Baking Process

Achieving the perfect texture in your rice cake is key to a successful outcome. When mashing the chickpeas, aim for a mix that retains some chunks for added texture rather than a completely smooth puree. This will provide a heartier bite once baked. Similarly, be cautious not to overmix the batter after adding the vegetables, as overmixing can lead to a denser cake. Instead, stir just until combined to keep it light and fluffy.

Baking at the right temperature is crucial. Setting your oven to 375°F (190°C) allows the cake to cook evenly while developing a golden crust. Check for doneness by inserting a knife into the center; it should come out clean when fully baked. If you notice the edges browning too quickly, consider covering the dish with foil during the last part of the baking process to prevent burning.

Ingredients

Gather the following ingredients to make this tasty rice cake.

Ingredients

1 cup cooked rice
1 can (15 oz) chickpeas, drained and rinsed
1 small zucchini, grated
1 small carrot, grated
1 bell pepper, diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
2 tablespoons breadcrumbs (optional, for topping)

Make sure to prep your ingredients before starting for the best results.

Instructions

Follow these steps for a perfect Baked Veggie Chickpea Rice Cake.

Preheat the Oven

Preheat your oven to 375°F (190°C) while you prepare the cake mixture.

Prepare the Mixture

In a large bowl, mash the chickpeas with a fork until mostly smooth. Add in the cooked rice, grated zucchini, grated carrot, diced bell pepper, onion, garlic, olive oil, cumin, paprika, salt, pepper, parsley, and lemon juice. Mix until well combined.

Transfer to Baking Dish

Grease a baking dish with a little olive oil or cooking spray. Transfer the mixture into the dish, spreading it evenly. If desired, sprinkle breadcrumbs on top for a crunchy texture.

Bake the Cake

Place the dish in the oven and bake for about 40 minutes, or until the top is golden and firm to the touch.

Cool and Slice

Remove from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Enjoy your delicious and nutritious Baked Veggie Chickpea Rice Cake!

Pro Tips

For added flavor, try incorporating spices like turmeric or coriander, and feel free to swap in seasonal vegetables based on what you have on hand.

Storage and Make-Ahead Tips

If you're planning to make this dish ahead of time, it can easily be prepared a day in advance. After assembling the mixture, cover it tightly with plastic wrap and refrigerate until ready to bake. This allows the flavors to meld together even more. When you're ready to bake, you may need to add a few extra minutes to the baking time due to the chilled ingredients.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can microwave individual portions for a quick meal, though the oven method will better maintain the cake's texture.

Serving Suggestions

This Baked Veggie Chickpea Rice Cake is delicious served warm, but it also makes a fantastic room-temperature dish, making it perfect for picnics or potlucks. Pair it with a refreshing side salad or serve it alongside a yogurt-based sauce for a balanced meal. The cooling effect of yogurt complements the spices wonderfully, enhancing the overall flavor experience.

For an extra flavor boost, consider topping the cake with your favorite salsa or a drizzle of tahini before serving. This not only adds a different taste dimension but also elevates the presentation. You can even cut the cake into smaller squares or wedges for easy finger food at gatherings, making it versatile for various occasions.

Questions About Recipes

→ Can I make this cake vegan?

Yes, this recipe is already vegan! Just ensure any added toppings are also vegan-friendly.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave.

→ Can I freeze the cake?

Absolutely! Once cooled, wrap the cake tightly in plastic wrap and store it in a freezer-safe container. It can be frozen for up to 2 months.

→ What can I serve it with?

This cake pairs wonderfully with a side salad, yogurt sauce, or any of your favorite dips!