I’ve made many “loaf” recipes over the last 3 years trying to come up with the perfect recipe that was hearty and not mushy, and I finally have it.  My husband and I will be having this for Thanksgiving and Christmas Dinner and I wanted to share the recipe here for you to try yourself.  Also for Thanksgiving I will be making my Green Bean Stuffing Casserole.  You can find that recipe right here: WFPB Green Bean Stuffing Casserole!  Let me know what you think!

Chickpea Loaf

Servings: 8


  • 2 Cans Chickpeas/Garbanzo Beans
  • 1 Small Onion, Chopped
  • 2 Celery Stalks, Chopped
  • 1/2 Cup Unsweetened Almond Milk
  • 2 Cloves Garlic, diced
  • 2 Cups Whole Wheat Panko Bread Crumbs
  • 2 Carrots, Chopped
  • 2 Tbsp Ground Flax Seeds
  • 2 Tbsp Tomato Paste
  • 3 Tbsp Worcestershire
  • 2 Tbsp Soy Sauce
  • 1 Tsp Liquid Smoke
  • 1/4 Tsp Black Pepper

Glaze (Optional)

  • 1/4 Cup Tomato Paste
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tsp Paprika


  • Preheat oven to 375 degrees F. 
  • Drain Chickpeas and place into a blender and pulse to break/mash them up lightly. Put into a bowl.
  • Add other ingredients to the bowl and mix together.
  • Put mixture in a loaf pan, lined with parchment paper, and shape into a loaf.
  • Bake for 30 minutes.
  • Mix the glaze ingredients together, and remove the loaf from the oven and spread the glaze on top. (Optional)
  • Bake another 20 minutes.  Serve.