This Chickpea Loaf Recipe is an excellent option for the holiday season and any special occasion. When you need a flavorful and comforting meal for sharing with others, this vegan main dish will make everyone happy.
It includes that “meaty” and perfect firm texture and that earthy and smoky flavor.
You’ll find that it is super easy to prepare, full of whole food ingredients, and it’s also Gluten-Free, Nut-free, and Oil-free.
HOW TO PREPARE THIS CHICKPEA LOAF
I came up with this recipe using my Lentil Loaf as a base, one day, I didn’t have more lentils on my pantry. That day I decided to go with chickpeas instead, and I loved this version.
So now you can pick from two vegan meatloaves options for the Holiday Season or any other special occasion!
For the preparation, you’ll need:
- Chickpeas: the star of the recipe. I’m using canned chickpeas, but cooked ones also work.
- Veggies: you’ll have to sauté onion, garlic, celery, carrot usingsome vegetable broth or water, and including some fresh parsley to increase the flavor.
- To hold the loaf’s shape, we’ll be using old-fashioned gluten free oats, flaxseed meal, and cornmeal.
- I’m using some spices and condiments for extra flavor. I love how they work together for these meaty and hearty recipes, but feel free to adapt those to your taste. So, you’ll see in the ingredients a mix of garlic and onion powders, cumin, thyme, paprika, ketchup, coconut aminos, and salt and pepper.
- The glaze is optional but highly recommended. It’s a mix of ketchup, tomato paste, and garlic powder.
Steps
To prepare this chickpeas loaf, you’ll first need to sauté the onion, garlic, parsley, carrot, and celery until the onions are translucent and the veggies soft. We are sauteing with vegetable broth or water. Let that preparation cool.
In the meantime, add the oats and cornmeal together in a food processor. Process those until having breadcrumb texture.
After mashing the chickpeas in a bowl, add the veggies, oats, cornmeal, flaxseed meal, and seasoning/condiments. Mix well.
Scoop the mixture into an 8-inch loaf/bread pan. Spread the glaze if using on the top of the loaf.
Bake the Chickpeas loaf for about 50 min. First 30 min. covered by a foil. And the rest of the time uncovered.
Let it cool and serve with your favorite side meal.
That’s it. Super easy!
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What to love about this recipe? Well, it’s:
- “Meaty”, perfect firm texture and smoky flavor.
- Easy and super simple to make.
- Savory with a great flavor.
- Healthy and nutritious.
- Ideal for sharing with loved ones.
- And comforting!
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RECIPE AND INSTRUCTIONS
CHICKPEA LOAF RECIPE
Equipment
- Skillet
- loaf/bread pan
Ingredients
For sautéing
- ¼ cup vegetable broth you can use water instead.
- 1 onion medium-sized, diced.
- 2 garlic cloves minced.
- ¼ cup parsley fresh and chopped.
- 1 celery stalk diced.
- 1 carrot medium/large size, diced small.
To prepare the loaf
- 2 cans chickpeas 15 oz. each, drained and rinsed.
- 3 tbsp flaxseed meal
- ¾ cup old-fashioned oats Gluten Free variety
- ½ cup cornmeal Gluten-Free variety
Seasoning / Condiments
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp thyme
- ½ tsp smoked paprika
- 1 tsp paprika
- 3 tbsp ketchup
- 1 tbsp coconut aminos or balsamic vinegar (gluten free variety).
- salt and pepper to taste.
For the glaze (optional)
- 1/2 cup ketchup
- 1 tbsp tomato paste
- ½ tsp garlic powder
Instructions
- Preheat oven to 350°F (180° C) and prepare an 8-inch loaf/bread pan with parchment paper.
- On a skillet over medium heat, sauté (with water or vegetable broth) the onion, garlic, parsley, carrot, and celery until the onions are translucent (between 5-7 min). Add a pinch of salt. Set aside to cool.
- In a food processor, add the oats and the cornmeal and pulse a couple of times until you get a breadcrumb consistency. Set aside.
- Add the chickpeas into a large bowl and mash them with a potato masher or a fork until they are well broken up.
- Then add the sautéed veggies, oats and cornmeal, flaxseed meal, and the Seasoning / Condiments. Stir until combined.
- Taste and adjust flavor as needed. You can also add more ketchup for moisture or more oats/cornmeal for consistency or if it’s too wet.
- Ideally is good to let the mixture sit for about 15 mins.
- Scoop the chickpeas loaf mixture into the prepared loaf/bread pan. Press the mixture into the pan with a spatula (or spoon), and smooth the top slightly.
- If you’re using the glaze, prepare it, mix all the ingredients in a small bowl, and spread it evenly over the top of the loaf.
- Cover with foil and bake it for 30 minutes.
- Then uncover and bake for another 20 minutes.
- Before serving, let it cool for 15-20 minutes.
- Place the Chickpea Loaf on a serving plate and cut it into slices for serving.
- Enjoy it with your favorite side dish (I love it with mashed potatoes!). You can also sprinkle with some parsley.
Notes
- You can keep it in the fridge in an airtight container for about five days or up to one month in the freezer. It’s also great for sandwiches!
- The loaf mixture can be prepared up to 1 day in advance. You can keep it in the fridge before baking it.
- With the same mixture, you can prepare chickpeas burgers.
- I prefer to reheat it in the microwave and just the portions I will eat. In the oven might become too dry. But if you need to use the oven, reheat it (covered with foil) at 350-F (176 C) until warmed through.
WAYS TO ENJOY THIS CHICKPEA LOAF RECIPE
Serve it warm or room temperature with your favorite side dish. This recipe works great with mashed or roasted potatoes, or any salad.
You can also serve it with this Homemade Cranberry Sauce.
If you like this Chickpea Loaf, you could also try this Delicious Lentil Loaf.
