Chickpea Loaf (Vegan Recipe)
This simple vegan chickpea loaf is the perfect recipe for next time you host or celebrate a special occasion!! We have had it for birthdays and also Christmas. It’s really flavorful, naturally protein-rich, eggless, gluten free, and tastes so damn yummy!
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It’s also tasty when is cold, which makes it a great lunch for the office or even to take on the road in a container.
Healthy Vegan Chickpea Loaf
To be honest I was gonna create a lentil loaf recipe, I couldn’t find lentils at the grocery store that day and boom, this recipe was born! I love it because it’s:
Tasty AF.
Super quick to assemble.
It’s mostly whole foods ingredients.
It is a great source of natural protein.
Ingredients
Chickpeas
GF quick oats (aka instant oats)
Walnuts
Carrots
Onion
Garlic cloves
Parsley leaves
Oregano
Rosemary
Olive oil
BBQ sauce
Two keys about this recipe, drain your chickpeas properly, do not over bake it! Otherwise it becomes too dry.
How to Make Vegan Chickpea Loaf?
You need a food processor and a baking pan.
Throw all loaf ingredients to the food processor
Mix til it’s all in small pieces.
Then, coat a Pyrex or tray pan with a little bit of olive oil and bake! Easy, right?
This Vegan Chickpea Loaf Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthy
Easy to make
Delicious and perfect for a celebration!
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Chickpea Loaf
This simple vegan chickpea loaf is the perfect recipe for next time you host or celebrate a special occasion!! We have had it for birthdays and also Christmas. It’s really flavorful, naturally protein-rich, eggless, gluten free, and tastes so damn yummy!
Ingredients (US Customary)
- 1 1/2 cups chickpeas
- 1 cup GF quick oats
- 1/2 cup walnut baking pieces
- 1/2 cup grated carrot (1 medium carrot)
- 2/3 cup chopped onion (1/2 medium white onion)
- 3 small garlic cloves, chopped (or more if you love garlic like me!)
- 1/2 cup loose parsley leaves
- 2 tsp fresh oregano (or 1 tsp dry)
- 2 tsp fresh rosemary (or 1 tsp dry)
- 3 tbsp olive oil
- 1 tsp salt
- Pepper to taste
Ingredients (Metric)
- 440 grs chickpeas
- 80 grs GF quick oats
- 65 grs walnut baking pieces
- 1 medium carrot (grated)
- 1/2 medium white onion (chopped)
- 3 small garlic cloves, chopped
- 15 grs parsley leaves
- 2 tsp fresh oregano (or 1 tsp dry)
- 2 tsp fresh rosemary (or 1 tsp dry)
- 3 tbsp olive oil
- 1 tsp salt
- Pepper to taste
Instructions
- Preheat oven to 370 F (188 C).
- Throw all loaf ingredients to the food processor except 1 tbsp olive oil.
- Mix until it’s all in small pieces.
- Coat a Pyrex or tray pan with a little bit of the remaining olive oil and shape the laof. I do not have a loaf baking pan, but if you do, you can coat your loaf baking pan and then pour the mix.
- With a brush, spread the rest of the olive oil on top and around your chickpea loaf.
- Take your loaf to the oven and bake for 30-35 minutes. It’s ok if it’s a bit soft on the sides, you want to keep it moist.
Notes
Optional spicy glaze: instead of just BBQ sauce, try the following mix! 2 tbsp BBQ sauce, 2 tbsp Plum sauce (hoisin sauce), 2 tbsp broad bean paste with chili, 1 tbsp water, 1 tbsp olive oil. I buy the broad bean paste with chili in Chinatown. If you can’t get this ingredient, replace with 1-2 tspn hot sauce and some extra BBQ sauce.
Oven time: do your best to not over baked the loaf, otherwise it becomes too dry.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 356 | ||
| % Daily Value* | ||
| Total Fat 20g | 32% | |
| Saturated Fat 2.4g | 13% | |
| Total Carbohydrates 37g | 15% | |
| Fiber 9g | 32% | |
| Sugar 5g | 13% | |
| Protein 11g | 14% | |
*Values are based on a 2000 calorie diet.
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