Chickpea Loaf

Why Make This Recipe

Chickpea loaf is a tasty and healthy option for anyone looking to enjoy a plant-based meal. It is packed with protein and fiber, thanks to the chickpeas and oats. This recipe is versatile, so you can customize it to suit your taste. Whether you are trying to eat more vegetarian meals, looking for a filling dish, or simply want to try something new, chickpea loaf is a great choice. It’s simple to make, satisfying, and great for meal prep.

How to Make Chickpea Loaf

Ingredients:

• 1 cup rolled oats (100 g)
• 1/2 cup almonds, walnuts, or pecans (75 g)
• 2 tbsp ground flax (14 g)
• 2 (14 oz) cans chickpeas, drained and rinsed (3 cups, 570 g)
• 2 tbsp soy sauce or gluten-free tamari (30 mL)
• 2 tbsp tomato sauce or ketchup (30 g)
• 1 small to medium-sized white onion, diced (approx. 2 cups, 300 g)
• 2 ribs celery, finely chopped (approx. 1/2 cup, 75 g)
• 2 small or 1 large carrot, diced (approx. 1 cup, 150 g)
• 1 cup finely chopped white or cremini mushroom (optional) (90 g, about 6 small mushrooms)
• 3 cloves garlic (minced)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper (optional)
• 1/3 cup plain tomato sauce or ketchup (75 g)
• 2 tbsp maple syrup (40 g, if using ketchup reduce to 1 tbsp)
• 1 tbsp balsamic or apple cider vinegar (15 mL)

Directions:

1. Begin by finely chopping all the vegetables. It’s important to avoid large chunks in the finished loaf.
2. In a large pot on the stovetop, combine the onions, carrot, garlic, celery, and mushroom with 1 tbsp of water. Cook over medium heat for 6-7 minutes. Then, stir in the salt, pepper, paprika, cumin, thyme, and onion powder (add cayenne if you like it spicy). Cook for a couple more minutes.
3. While the veggies cook, preheat the oven to 350°F (175°C).
4. In a food processor, add the oats, nuts, and ground flax and blend until you have a grainy flour. Then add the chickpeas, soy sauce, and tomato sauce. Pulse or blend briefly to mix. Be careful not to puree the chickpeas; a few pulses will be enough.
5. Once the veggies are ready, turn off the heat and mix the food processor contents into the pot. Stir well until everything is combined.
6. Line a loaf pan with parchment paper, allowing it to hang over the edges. This helps you lift the loaf out after baking. Firmly pack the chickpea mixture into the loaf pan.
7. For the glaze, mix together the glaze ingredients in a bowl and spread it over the top of the loaf.
8. Bake the loaf uncovered for 60 minutes once the oven is preheated.
9. After baking, let the loaf sit in the pan for 15 minutes. Use a knife to gently loosen any areas not lined with parchment. Lift the loaf out and place it on a cooling rack for another 15 minutes before slicing into ten portions. Allowing it to cool helps it set better.

How to Serve Chickpea Loaf

Chickpea loaf can be served hot or cold. You can enjoy it sliced with a sprinkle of fresh chopped parsley and a drizzle of ketchup for added flavor. It pairs well with a salad, steamed veggies, or even mashed potatoes.

How to Store Chickpea Loaf

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze portions of the loaf for later. Just wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container. Let them thaw in the fridge before reheating.

Tips to Make Chickpea Loaf

• Finely chop your vegetables for a better texture.
• Don’t over-blend the chickpeas; they should be broken down but not mushy.
• Allow the loaf to cool completely before slicing for best results.

Variation

Feel free to add different spices or vegetables based on your preference. You can include chopped bell peppers, spinach, or herbs like parsley or cilantro for added flavor.

FAQs

1. Can I make chickpea loaf gluten-free?
Yes, use gluten-free oats and soy sauce or tamari to ensure it is gluten-free.

2. Can I add more veggies?
Absolutely! Other veggies like bell peppers, zucchini, or corn can be added for more flavor and nutrition.

3. Is chickpea loaf suitable for meal prep?
Yes, it’s great for meal prep! You can make it ahead of time and store it in the fridge or freezer for easy meals throughout the week.

Chickpea Loaf

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• Author: ikramnihad
• Total Time: 75 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

A tasty and healthy plant-based chickpea loaf packed with protein and fiber, perfect for meal prep and customization.

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Ingredients

Scale 1x2x3x

• 1 cup rolled oats (100 g)
• 1/2 cup almonds, walnuts, or pecans (75 g)
• 2 tbsp ground flax (14 g)
• 2 (14 oz) cans chickpeas, drained and rinsed (3 cups, 570 g)
• 2 tbsp soy sauce or gluten-free tamari (30 mL)
• 2 tbsp tomato sauce or ketchup (30 g)
• 1 small to medium-sized white onion, diced (approx. 2 cups, 300 g)
• 2 ribs celery, finely chopped (approx. 1/2 cup, 75 g)
• 2 small or 1 large carrot, diced (approx. 1 cup, 150 g)
• 1 cup finely chopped white or cremini mushroom (optional) (90 g)
• 3 cloves garlic (minced)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp paprika or smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper (optional)
• 1/3 cup plain tomato sauce or ketchup (75 g)
• 2 tbsp maple syrup (40 g, if using ketchup reduce to 1 tbsp)
• 1 tbsp balsamic or apple cider vinegar (15 mL)

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Instructions

1. Finely chop all the vegetables.
2. In a large pot, combine the onions, carrot, garlic, celery, and mushrooms with 1 tbsp of water. Cook over medium heat for 6-7 minutes. Stir in the salt, pepper, paprika, cumin, thyme, and onion powder, cooking for a couple more minutes.
3. Preheat the oven to 350°F (175°C).
4. In a food processor, blend the oats, nuts, and ground flax until they form a grainy flour. Add the chickpeas, soy sauce, and tomato sauce, pulsing briefly to mix.
5. Mix the food processor contents into the pot with the vegetables, stirring well to combine.
6. Line a loaf pan with parchment paper and pack the chickpea mixture into it.
7. Mix the glaze ingredients in a bowl and spread over the top of the loaf.
8. Bake uncovered for 60 minutes.
9. Let the loaf sit in the pan for 15 minutes, then cool on a rack for another 15 minutes before slicing.

Notes

For best results, finely chop vegetables and avoid over-blending the chickpeas. Allow to cool before slicing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 5g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg

Keywords: chickpea loaf, vegan meatloaf, plant-based recipes, healthy meal prep, vegetarian dinner