Chickpea & Pea Noodle Casserole



Chickpea & Pea Noodle Casserole

Servings 4
Writer JL Fields


  • 1&#032can&#032chickpeas&#032or 1 1/2 cups cooked chickpeas
  • 2 1/4&#032cups&#032cream of celery soup&#032divided
  • 8&#032ounces&#032cooked fettuccine
  • 12&#032ounces&#032frozen peas
  • 2&#032teaspoons&#032seaweed/sesame seed blend*&#032or 1 teaspoon dukes flakes or 1/2 teaspoon salt, divided
  • crumbled potato chips
  • pinch&#032black pepper


  • Preheat the oven to 350° F
  • Blend the chickpeas, 2 cups soup, cooked noodles, frozen peas, and 1 1/2 teaspoon seaweed/sesame seed mix alongside one another in a bowl.
  • Pour the blended mixture into a frivolously oiled or buttered 9×13 casserole dish. Drizzle the remaining 1/4 cup soup over the prime.
  • Crumble potato chips about the noodle combination.
  • Sprinkle the remaining seaweed/sesame seed blend around the top and insert new ground black pepper.
  • Bake for 30 minutes, until it bubbles
  • Cool 10 mins prior to serving.


*I made use of Nori Fume Furikake Rice Seasoning. Straightforward Fact Natural and organic Japanese Encouraged Sesame Seaweed Blend performs great, much too. 

The put up Chickpea &#038 Pea Noodle Casserole appeared 1st on JL Fields.

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