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Chickpea Loaf baked and served

CHICKPEA LOAF RECIPE

This Chickpea Loaf recipe is an excellent option for the holiday season and any special occasion. When you need a flavorful andcomforting meal for sharing with others, this vegan main dish will make everyone happy.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Gluten-Free, Vegan
Servings 8 Servings

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.