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Chickpea Loaf (large loaf)

This recipe is for an 8 1/2-inch x 4 1/2-inch loaf pan. See below for recipe for small loaf.
This flavorful vegan loaf is super high in fiber and other essential nutrients. It presents itself beautifully as a main dish served alongside your favorite potatoes and vegetables.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Servings: 8 to 9 slices
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 1/4 cups finely diced celery (about 2 medium/large ribs)
  • 2 cups finely diced onion (about 2 medium)
  • 2 tablespoons olive oil optional
  • 5 cloves garlic, minced
  • 2/3 cup minced fresh parsley (approximately 1 1/4 cups lightly packed leaves and tender stems)
  • 2 tablespoons + 2 teaspoons granulated onion
  • 1 1/8 teaspoons salt (See note #1.)
  • 1 teaspoon dried rubbed sage
  • 3/4 teaspoon celery salt
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried sweet paprika
  • 1/2 teaspoon dried ground summer savory
  • 1/4 teaspoon dried ground rosemary
  • 4 cups chickpeas (garbanzos), well drained but not rinsed divided
  • 2/3 cup quick-cooking oats (See note #2) or bread crumbs (gluten-free if desired)
  • 1/3 cup Jennifer’s Kitchen Creamy Italian Salad Dressing or 3 tablespoons roasted tahini + 2 teaspoons lemon juice

Instructions

  • Finely dice celery and onions.
  • Preheat oven to 375°F.
  • In a large soup pot with a wide-bottom, sauté finely diced celery and onion in oil over medium-high heat for 2 to 3 minutes or until celery turns bright green and vegetables are softened. Or use this method to sauté without oil.
  • Mince garlic. (Garlic can be minced in a food processor.) Add garlic to celery and onions in pan and sauté for 1 additional minute.
  • Mince parsley. (I mince mine in my food processor.) Stir minced parsley into vegetables and remove from heat.
  • Stir in seasonings.
  • Place 1 cup chickpeas in food processor. Process until very finely chopped.
  • Add oats to food processor and pulse several times until thoroughly mixed. Add to sautéed vegetables.
  • Coarsely chop remaining chickpeas in food processor. Chickpeas should be just coarsely chopped, not finely chopped or pureed. The pieces give the loaf texture. Add to sautéed vegetables.
  • Add salad dressing (or tahini and lemon juice), and mix very well.
    Mix with hands for a few seconds. (This prevents loaf from being crumbly.) Mixture should be moist enough to stick together, but not be mushy.
  • Line an 8 1/2-inch x 4 1/2-inch loaf pan with parchment paper. Spray with non-stick cooking spray and pack mixture firmly into pan. Mixture will completely fill the loaf pan, but will shrink some as it bakes.
  • Bake uncovered at 375°F for 65 to 75 minutes or until the outside of loaf is well browned.
    Serve hot with this delicious Vegan Herb Gravy.
    Allow to sit for 10 minutes.
    For best results, cut into slices in the loaf pan and then lift out and serve.

Notes

1. The amount of salt needed will depend on the amount in your chickpeas.
If you use low-salt canned chickpeas, I suggest 1 1/2 teaspoons (scant). If you use salt-free chickpeas, I suggest using 1 1/2 teaspoons of salt.
2. Be sure to use quick oats not rolled oats in this recipe.
 
Yield: 1 large (4 1/2- x 8 1/2-inch) loaf.