Chickpea loaf
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Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories226.4 kcal (11%)
Total Fat3.6 g (5%)
Carbs40.2 g (15%)
Sugars13.9 g (15%)
Protein8.9 g (18%)
Sodium763.4 mg (38%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupchickpeas
1yellow onion
medium, diced
2stalks celery
chopped
2carrots
medium, diced
4cloves garlic
minced
1 ½ cupsoat flour
rolled oats, sub flour for non-GF
1 tspmustard
2 Tbspsoy sauce
sub tamari for gluten free
1 Tbspapple cider vinegar
sub white vinegar or lemon juice
2 Tbsptomato paste
or ketchup
3 Tbspbarbeque sauce
3 Tbspnutritional yeast
1 tsppaprika
2 tspdried parsley
1 tspcumin
½ tspdried rosemary
½ tspdried sage
½ tspdried thyme
½ tspcayenne
optional, for spice
¼ tspblack pepper
½ tspsalt
glaze
¼ cupbarbeque sauce
2 tsptomato paste
or ketchup
½ tsppaprika
Instructions
Step 1
Preheat oven to 375F
Step 2
Saute onion, carrots, celery and garlic over medium heat for 4-6 minutes, until onions are translucent and have just begun to caramelize, but aren’t sticking to the pan
Step 3
Mash chickpeas in a large bowl with a potato masher or fork just to the point where there are almost none to no whole chickpeas left
Step 4
Add vegetables and all other ingredients to bowl and mix together until well combined
Step 5
Transfer mixture into a 8×4 or 9×5 inch loaf pan
Step 6
Cover and bake for 30 minutes
Step 7
In a small bowl, combine ingredients to make the glaze
Step 8
Uncover, spread glaze evenly over the top and bake for an additional 20 minutes
Step 9
Remove from oven and allow to rest for at least 15 minutes (preferably longer) before slicing; this will allow it to better hold it’s shape
Step 10
Sprinkle with dried parsley for garnish before serving if desired
Step 11
Enjoy!
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