Description

This hearty and savory Chickpea Loaf is a nutritious and delicious plant-based main dish made from blended chickpeas, oats, nuts, and finely chopped vegetables. Flavored with an array of spices and topped with a flavorful tomato glaze, it offers a comforting, protein-rich alternative to traditional meatloaf. Perfect for vegetarians, it’s great served warm with a garnish of fresh parsley and a drizzle of ketchup.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats (100 g)
1/2 cup almonds, walnuts or pecans (75 g)
2 tbsp ground flax (14 g)
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)

Wet and Canned Ingredients

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)
1/3 cup plain tomato sauce or ketchup (75 g) for glaze
2 tbsp maple syrup (40 g; if using ketchup reduce to 1 tbsp for glaze)
1 tbsp balsamic or apple cider vinegar (15 mL) for glaze

Vegetables

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 mushrooms (optional, 90 g, about 6 small mushrooms)
3 cloves garlic, minced

Instructions

Prepare the vegetables: Finely chop the onion, carrot, celery, garlic, and mushrooms, ensuring the pieces are small to create a smooth texture in the loaf without large chunks.
Sauté the vegetables and spices: In a large pot on the stovetop, add the chopped onions, carrots, garlic, celery, mushrooms, and 1 tbsp of water. Cook over medium heat for 6-7 minutes until softened. Stir in sea salt, black pepper, paprika, cumin, thyme, onion powder, and cayenne pepper if using. Cook for an additional 2 minutes to toast the spices.
Preheat the oven: Set your oven to 350°F (175°C) to reach temperature while preparing the loaf mixture.
Process the base mixture: In a food processor, add the rolled oats, nuts, and ground flaxseed. Blend until a coarse grainy flour forms. Add the drained chickpeas, soy sauce, and 2 tbsp tomato sauce or ketchup. Pulse several times, stirring occasionally, to break down the chickpeas without puréeing completely. Aim for a mixture that holds together but still has some texture.
Combine the ingredients: Transfer the processed chickpea mixture into the pot with sautéed vegetables. Stir thoroughly to create a uniform mixture, ensuring even distribution of flavors and textures.
Prepare the loaf pan: Line a loaf pan (approximately 8×4 inches) with parchment paper, allowing the paper to overhang the edges for easy removal later. Firmly press the chickpea mixture into the pan, packing it tightly to fit the pan completely, using your hands or the back of a wooden spoon.
Make the glaze: In a small bowl, mix the 1/3 cup tomato sauce or ketchup with the maple syrup and vinegar until smooth. Spread this glaze evenly over the top of the pressed chickpea loaf.
Bake the loaf: Place the loaf pan in the preheated oven and bake uncovered for 60 minutes until set and slightly golden on top.
Cool the loaf: Remove from oven and allow to cool in the pan for 15 minutes. Run a knife along any edges not lined with parchment to loosen. Lift the loaf out using the parchment edges and place on a cooling rack for another 15 minutes to firm up before slicing.
Serve: Slice into 10 portions. Serve warm, garnished with fresh chopped parsley and a drizzle of ketchup if desired. The loaf holds best after cooling fully but can be sliced sooner understanding it may be crumbly.

Notes

Finely chopping the vegetables ensures a uniform texture and helps the loaf hold together.
Use an 8×4 inch loaf pan for best results; the mixture packs tightly but fits perfectly.
Letting the loaf cool thoroughly is crucial for clean slicing and texture.
Substitute nuts or omit mushrooms based on preference or dietary needs.
For a gluten-free version, use gluten-free oats and tamari sauce.
The glaze can be adjusted to taste—more or less sweet or tangy according to preference.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: chickpea loaf, vegetarian loaf, plant-based loaf, meatless meatloaf, vegan meatloaf alternative