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Chickpea Loaf

This chickpea loaf is savory, hearty, filling, and comforting. It has a nice crust and soft interior that just melts in your mouth. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Servings: 12 slices
Calories: 219kcal


  • 1 1/3 cups chickpeas , soaked*
  • 1 Tbsp. olive oil
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 1 carrot , chopped
  • 3 stalks celery , chopped
  • 1 cup walnuts
  • 3 Tbsp. flaxseed meal
  • 3/4 cup chickpea flour
  • 2 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried sage
  • 2 Tbsp. soy sauce
  • 1/2 tsp. salt (or more to taste)


  • Cook the chickpeas. Add the soaked chickpeas into a medium pot, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to medium-low, season with salt, and simmer, uncovered, until the chickpeas are fully tender, 45-90 minutes (depending on the size/freshness of your chickpeas). Top with water as necessary to keep the chickpeas submerged at all times. Sample a chickpeas at the 40-minute mark to see how tender the chickpeas are. You’re looking for a tender chickpea with a tiny bit of bite. Once cooked, drain the chickpeas.
  • Sauté the vegetables. Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and sauté until translucent, 5-7 minutes. Add the carrot, celery, and soy sauce, and sauté until the vegetables begin to soften, 3-5 minutes.
  • Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 375°F/190°C.
  • Process all the chickpea loaf ingredients. Add the walnuts into the food processor fitted with an S blade and process until coarsely ground. Add the rest of the ingredients and pulse to combine, pausing to scrape down the sides as necessary. Be careful not to purée.
  • Season. Taste and adjust the flavor as needed, adding more salt for saltiness, thyme for an earthy flavor with lemony-minty undertones, rosemary for a woodsy flavor with aromas of lemon and pine, and sage for a minty flavor with lemony undertones.
  • Bake. Transfer the chickpea mixture into a parchment-lined loaf pan, spread, and press into an even layer. Brush the top with a little bit of oil to help the loaf retain moisture. Bake the chickpea loaf, uncovered, until golden brown on the edges and slightly dry to the touch, 40-45 minutes.
  • Cool. Remove from the oven and let cool slightly, 10-15 minutes. Then gently remove from the pan.
  • Serve. Carefully cut the loaf into 12 even slices. Serve with a side of mashed potatoes and steamed vegetables.
  • Store. Leftover chickpea loaf keeps well in an airtight container in the refrigerator for up to 5 days. For longer term storage, freeze sliced chickpea loaf in an air-tight container, separating each slice with a piece of parchment paper, for up to 3 months.
  • Reheat. Slice the loaf first (if it’s not sliced already). Then lay the individual slices on a bare baking sheet and reheat in a 350°F/175°C oven until warmed through (the time will vary depending on whether reheating from refrigerated or frozen).


*Soak the chickpeas for at least 8 hours (or overnight). To quick-soak, pour boiling hot water over the chickpeas and soak for 1 hour. Drain, rinse, and use as instructed.
*1 ⅓ cups /266 g dried = 3 ⅓ cups/533 g cooked, which is equivalent to ~ 2 (15 oz/425 g) cans.
**Prep time does not include soaking the chickpeas (~8 hours).
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.


Serving: 1of 12 | Calories: 219kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g | Fiber: 8g | Sugar: 3g