Vegetable Chickpea Loaf

Author: admin
Another great protein-rich loaf!
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Prep Time 15 mins
Cook Time 1 hr
Cooling 10 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American, Indian, Mediterranean
Servings 4 people


  • Food Processor


  • 3/4 cup Quick Cook Oats
  • 1 15oz Can of Chickpeas drained and rinsed
  • 1/2 cup Dry Unseasoned Breadcrumbs
  • 2 cloves Garlic minced
  • 1 small White Potato peeled and shredded
  • 1 small Yellow Onion diced
  • 1 medium Carrot shredded
  • 1/4 cup Fresh Parsley minced
  • 1/2 tsp Dried Sage
  • 1 tsp Sea Salt
  • 1 tbsp Soy Sauce Low Sodium NO SODIUM BENZOATE
  • 1 tsp Dried Savory
  • 1/4 tsp Ground Black Pepper


  • Lightly oil 9-inch pan set aside
  • Preheat oven to 350°F
  • Squeeze the excess liquid from the shredded potato and put into the food processor
  • Add onion, garlic, carrot, and chickpeas to the food processor
  • Pulse food processor to blend the ingredients while maintaining texture
  • Add the flour, breadcrumbs, oats, salt, pepper, sage, parsley, soy sauce, and savory
  • Pulse food processor until blended
  • Form the loaf using your hands
  • If the loaf is too loose add more oats or flour to firm up
  • Add the topping of your choice Mushroom gravy or other topping
  • Place the loaf in the oiled 9-inch pan bake for 1 hour until firm
  • Remove from oven
  • Cool for 10 minutes before slicing

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