Winner, winner, Chickpea dinner! We’re fans of lentil loaf, so when I found this recipe for chickpea loaf I wanted to see how it was. We also love chickpea balls so I knew we would most likely love this too! This comforting meal is familiar and hearty but full of healthy ingredients and zero saturated fat or oil. It’s texture was firm enough, and the more you let it sit after the oven the firmer it becomes. It has a fantastic yet mild flavor and the tomato glaze on top gives it a more intense flavor boost to bring everything together.
This is why being vegan hasn’t been that challenging for me because you can veganize pretty much anything and you don’t have to miss your old favorites! You just change it to match your needs and the idea is still the same, but it’s probably much healthier. The recipes are out there! Every time I hear “but I would miss _______ too much!” I think about all of the veganized options available and with time there will only be more which is very exciting. It’s eye opening to think of all the things you can still have and all of the new things to try instead of thinking of what you’re choosing not to eat. I get more excited about meals now then when I wasn’t vegan!
The only changes I really made in this fantastic recipe is that I omitted the oil. I added ingredients in batches to my food processor and added them to a big mixing bowl then used my hand to combine and put in a loaf pan. First I pulsed the onion, celery, and carrots, then the two cans of chickpeas until flakey, and then I just added all of the ingredients to the bowl and mixed to combine. If you want to cook it for longer than an hour to get a firmer texture that would work as well, just make sure the glaze isn’t burning and make sure to let it rest for 20-30 minutes after baking.
Sides– I baked some gold potatoes on parchment paper sprinkled with smoked paprika, salt, and pepper on 375* for 45 minutes until crispy on the outside and fluffy on the inside.
I also wrapped a bunch of asparagus in foil with salt, pepper, and garlic powder and cooked on 375* for 15-20 minutes.