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5 from 5 votes

Chickpea Loaf (small loaf)

This recipe is for a 7 1/2-inch x 3 1/2-inch loaf pan. See above for recipe for large loaf.
This flavorful vegan loaf is super high in fiber and other essential nutrients. It presents itself beautifully as a Thanksgiving main dish served alongside mashed potatoes, Brussels sprouts, and pumpkin pie.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Servings: 6 slices
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 cup finely diced celery (about 2 medium ribs)
  • 1 1/2 cups finely diced onion (about 1 1/2 medium onions)
  • 2 tablespoons olive oil optional
  • 4 cloves garlic, minced
  • 1/2 cup minced, fresh parsley
  • 2 tablespoons + 1/2 teaspoon granulated onion
  • 3/4 teaspoon salt (See note #1.)
  • 3/4 teaspoon dried rubbed sage
  • 1/2 teaspoon dried ground summer savory
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon dried ground rosemary
  • 3 cups (two 15-ounce cans) canned chickpeas (garbanzo beans), well-drained, but not rinsed divided
  • 1/2 cup quick-cooking (not instant) oats or breadcrumbs (gluten-free if desired)
  • 1/4 cup Jennifer's Kitchen Creamy Italian Salad Dressing or 2 tablespoons roasted tahini + 1 1/2 teaspoons lemon juice

Instructions

  • Finely dice celery and onions. I use my veggie chopper to get this done quickly.
  • Preheat oven to 350°F.
  • In a large soup pot with a wide bottom, sauté celery and onion in oil over medium-high heat for 2 to 3 minutes. (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 1additional minute.
  • Mince parsley. (I mince mine in my food processor.) Stir minced parsley into vegetables and remove from heat.
  • Stir in seasonings.
  • Place 2/3 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 a 7 1/2-inch x 3 1/2-inch loaf pan with parchment paper. Spray with non-stick cooking spray and pack mixture firmly into pan.
  • Bake uncovered at 350°F for 55 to 60 minutes or until the outside of the 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 a scant teaspoon. If you use salt-free chickpeas, I suggest using one teaspoon of salt.
2. Be sure to use quick oats not rolled oats in this recipe.
 
Yield: 1 small (3 1/2- x 7 1/2-inch) loaf