Cauliflower & Chickpea Casserole

This is a warm, soothing vegetarian casserole that's still fairly low in calories. Feel free to use different veggies.

• Ready In: 45 mins
• Serves: 8
• Yields: 8

Ingredients

• 1 (16 ounce) bag frozen cauliflower, carrots, and broccoli
• 1 (16 ounce) bag frozen cauliflower
• 1  small onion, chopped
• 3  garlic cloves, chopped
• 4  tablespoons  prepared horseradish
• 3⁄4 cup light mayonnaise
• 3⁄4 cup light sour cream
• 1  teaspoon olive oil
•  salt and pepper
• 2 (16 ounce) cans chickpeas, drained and rinsed

Directions

1. Preheat oven to 325. Cook veggies until nearly tender, either in the microwave or on the stovetop.
2. While veggies are cooking, heat olive oil in a large skillet. Add garlic, onion, salt and pepper, and chickpeas. Saute over medium heat until onions are softened.
3. In a large mixing bowl, combine all ingredients, including sauteed chickpeas.
4. Spray a 9x13 baking dish with nonstick spray, and pour in veggie mixture.
5. Cover and bake for 20 minutes; uncover and bake 5 minutes more.