Chickpea, Kale, and Wild Rice Casserole

INGREDIENTS

4 1/2 cups

cooked wild rice blend - see note at end of post

2 1/2 cups

chopped raw kale

1 1/2 cups

cooked chickpeas (garbanzo beans)

3/4 cup

raw cashews

1 3/4 cups

water

2 1/2 tsp

granulated onion

1/4 tsp

dried basil

1/4 tsp

granulated garlic

1 pinch

dried sage

1 1/2 tsp

salt

1 tbsp

lemon juice

1 tbsp

tahini

1 1/2 cups

seasoned bread crumbs (use gluten-free bread crumbs to keep this casserole gluten-free)