Dinner

Chickpea Loaf with Veggie Glaze Recipe

ByMariam Harutyunyan April 26, 2026April 26, 2026

Introduction

This hearty Chickpea Loaf is a delicious, plant-based alternative to traditional meatloaf. Packed with wholesome ingredients and flavorful spices, it’s perfect for a cozy family dinner or meal prep.

Two rectangular slices of meatloaf, textured with small pieces of onion and carrot, sit on a white plate with brown speckles. The meatloaf has a golden-brown crust and is garnished with small green lettuce leaves on top edges. A piece of a slice is cut with a fork resting on the plate, dipped partly into a pool of bright red sauce near the bottom left of the plate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Finely chop all the vegetables to avoid large chunks in the loaf.
Step 2: In a large pot over medium heat, add the onions, carrot, garlic, celery, mushrooms, and 1 tablespoon of water. Cook for 6-7 minutes, then stir in salt, pepper, paprika, cumin, thyme, onion powder, and cayenne pepper if using. Cook for 2 more minutes. While the veggies cook, continue with the next steps.
Step 3: Preheat your oven to 350°F (175°C).

Step 4: Combine oats, nuts, and ground flax in a food processor and blend into a grainy flour. Add chickpeas, soy sauce, and tomato sauce, pulsing a few times until combined but not too smooth. Some texture should remain.
Step 5: Transfer the food processor mixture to the pot with cooked veggies and stir thoroughly to combine.
Step 6: Line a loaf pan with parchment paper, allowing excess to hang over the edges. Firmly press the chickpea mixture into the pan until packed evenly and smooth on top.

Step 7: In a small bowl, mix together the glaze ingredients: tomato sauce or ketchup, maple syrup, and vinegar. Spread the glaze evenly over the top of the loaf.
Step 8: Bake the loaf uncovered for 60 minutes in the preheated oven.
Step 9: Remove from the oven and let rest in the pan for 15 minutes. Run a knife around edges not covered by parchment, then lift the loaf out using the parchment. Place on a cooling rack and let cool for another 15 minutes to firm up.

Step 10: Slice into 10 portions and serve with fresh chopped parsley and a drizzle of ketchup, if desired.

Tips & Variations

Use a mix of your favorite nuts for added texture and flavor.
Substitute gluten-free oats and tamari for a gluten-free version.

Add finely chopped bell peppers or zucchini for extra veggies.
For a smokier flavor, use smoked paprika and add a dash of liquid smoke.

Storage

Store any leftover chickpea loaf in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in the microwave or oven until warmed through. You can also freeze the loaf whole or in slices for up to 3 months; thaw overnight in the fridge before reheating.