Chickpea Casserole

I tried a new recipe today.  Despite the bland beige color it tasted really good!  Ingredients:  3 cans chickpeas-drained and rinsed, 1 cup brown rice-cooked, 1/4 large red onion-grated, 2 large cloves garlic-also grated, long squirt of lemon juice, salt and pepper to taste, 3 eggs-beaten, 1 C. cottage cheese, 1 cup plain yogurt, 1 cup grated Parmesan cheese divided, 1/2 cup fresh parsley, 2 stalks fresh rosemary, 2/3 cup fresh bread crumbs, olive oil.  Preheat oven to 375 degrees.  Lightly grease a 9x13 pan with olive oil.  In a large bowl mix the chickpeas with the rice, onion, garlic and lemon juice.  Season with salt and pepper.  Mix the eggs with the cottage cheese and yogurt and half of the Parmesan cheese.  Add the minced herbs.  Stir into the chickpea mixture.  Spread in the 9x13 pan and top with the remaining Parmesan cheese and bread crumbs.  Bake for 45 minutes or until bubbly and golden.  Let stand for 10 minutes before serving.