Vegan Chickpea Loaf
on Nov 18, 2020, Updated May 15, 2026
This post may contain affiliate links.
This vegan chickpea loaf is hearty, flavourful and easy to make with simple pantry ingredients. It’s gluten-free, high in fibre, great for meal prep and makes a healthy vegetarian meatloaf alternative with a firm, satisfying texture. This 5-star reviewed recipe has been thoroughly tested so you can cook with confidence.
5-Star Review
This is a great recipe. The taste and texture is very close to my old traditional meat loaf. Even my non-vegan kids liked it!
Ingredients You’ll Need
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Oats: Rolled oats, large flake oats or quick oats all work well in this recipe.
- Nuts: Walnuts, pecans or almonds can be used. For a nut-free version, replace the nuts with additional oats.
- Ground Flax: Use fresh ground flax for best results. Either grind it yourself or use pre-ground flax that’s been stored cold and purchased recently.
- Chickpeas: You’ll need 3 cups cooked chickpeas, equal to 2 x 14-oz cans or 1 x 28-oz can, drained and rinsed well. Canned or home-cooked chickpeas both work.
- Tomato Sauce or Ketchup: Either works for the loaf mixture, so use whatever you have available. Ketchup will have a slightly sweeter flavour.
- Vegetables: Onion and garlic are essential for flavour. I also use celery, carrot and optional mushrooms. The recipe is flexible, so don’t worry if you’re missing one of the other vegetables.
- Maple Syrup: Adds a touch of sweetness to the glaze. Agave syrup can be used instead.
Adjustments
- Gluten-Free Option: Be sure to use coconut aminos or gluten-free tamari instead of soy sauce and use gluten-free certified oats, if needed.
- Nut-Free Option: Replace the nuts with an extra 1/2 cup of oats. I actually preferred the nut-free version. If you like your meatloaf on the firmer side (not dry but not at all mushy), I would recommend leaving the nuts out and using 1.5 cups of oats. The fat from the nuts adds moisture. It doesn’t come out mushy with the nuts but it definitely has a different texture. Both ways are good! The loaf in the pictures is made with walnuts..
How to Make Chickpea Loaf
Step 1. Cook the vegetables.
Add the onion, garlic, celery, carrot and mushrooms to a large pot or skillet over medium heat with 1 tbsp water. Cook for 6–7 minutes until softened and fragrant. Stir in the salt, pepper, paprika, thyme, onion powder and cumin. While the vegetables cook, prepare the chickpea mixture.
Step 2. Process the dry ingredients.
Add the oats, nuts and ground flax to a food processor and blend into a coarse, grainy flour.
Step 3. Add the chickpeas.
Add the chickpeas, tomato sauce and soy sauce to the food processor and pulse a few times to combine. Avoid overprocessing. The mixture should still have texture and not become smooth like hummus.
Step 4. Combine everything.
Turn off the heat and add the chickpea mixture to the cooked vegetables. Stir well until evenly combined and no clumps remain.
Step 5. Fill the loaf pan.
Line a loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Transfer the mixture to the pan and press down firmly into an even layer using your hands or the back of a spoon.
Step 6. Add the glaze.
In a small bowl, stir together the tomato sauce, vinegar and maple syrup. Spread evenly over the top of the loaf.
Step 7. Bake and rest.
Bake for 60 minutes until firm and browned around the edges. Let the loaf cool in the pan for at least 30 minutes before slicing to help it hold together properly.
Expert Tips
- No food processor: You can still make this work without one. Blend the oats, nuts and flax in a regular blender until you get a coarse, grainy flour. It doesn’t need to be perfectly uniform. Then mash the chickpeas in a large bowl with a fork or potato masher. You want them mostly broken down with some texture remaining, not smooth. The loaf may be slightly less cohesive than the food processor version but it will still hold together well after baking and cooling.
- The glaze: The standard tomato-balsamic-maple glaze is what I always come back to, but BBQ sauce is a great swap if that’s what you have. Use about 1/3 cup brushed generously over the top before baking. It caramelises nicely and gives the loaf a slightly smokier flavour. I’ve also tried a straight ketchup glaze with a splash of apple cider vinegar stirred in and it works well.
- Loaf pan size: Use a standard loaf pan of at least 8.5 x 4.5 x 2.5 inches. This recipe fills the pan right to the brim, so anything smaller won’t work. A 9-inch pan is fine and the loaf will be slightly shorter but the texture and bake time stay the same. Anything wider than 9 inches and the loaf may not bake through evenly.
- The cooling step is not optional: After 60 minutes in the oven, let the loaf sit in the pan for 15 minutes, then lift it out using the parchment and rest it on a cooling rack for another 15 minutes before slicing. The loaf firms up significantly as it cools. Slice it too soon and it will crumble. Give it the full 30 minutes and it slices cleanly.
- Veggies: Onion and garlic are the only non-negotiables. Celery, carrot and mushroom can all be adjusted based on what you have. I’d recommend keeping the mushrooms if you can. Even if you’re not a mushroom fan, they add depth of flavour without actually tasting like mushrooms.
- If your mixture seems too wet: This can happen if the chickpeas weren’t drained well or if the veggies released a lot of moisture during cooking. Stir in an extra 2 tablespoons of oats and let the mixture sit for 5 minutes before pressing it into the pan.
Recipe FAQs
Almost always comes down to one of two things: over-blending the chickpeas or slicing too soon. The chickpeas should be broken down but still chunky, not smooth. If they get too close to hummus texture, the loaf loses the structure it needs to hold together. The second issue is cooling. The loaf needs a full 30 minutes out of the oven before you slice it, 15 minutes in the pan, then 15 more on a rack. It continues to firm up during that time. Slice it at 10 minutes and it will fall apart no matter what you did right before that.
No. This recipe uses ground flax as the binder instead of eggs and it works well. The flax, combined with the oats and the paste that forms at the bottom of the food processor when you blend the chickpeas, is what holds everything together. The key is making sure your flax is fresh. Old ground flax that has been sitting at room temperature for months will not bind the same way. I keep mine in the freezer and grind it fresh when I can.
Yes. I have tested shorter bake times and the texture suffers. At 45 minutes the centre is still too soft and the loaf will not hold its shape once cooled. The full 60 minutes at 350°F is what sets the loaf properly. If your oven runs hot, check it at 55 minutes, but I would not go shorter than that. The outside will look quite dark by the end, especially the glaze, and that is normal.
Yes, it freezes really well. You can freeze it whole or in individual slices. I prefer slices because you can pull out exactly what you need without thawing the whole thing. Let the loaf cool completely first, then wrap slices individually or layer them in a freezer-safe container with parchment between each one. They keep well for up to 3 months. Thaw in the fridge and reheat in the microwave or oven.
Two options here. You can assemble the raw loaf, cover it tightly and refrigerate it unbaked for up to 24 hours, then bake it straight from the fridge adding a few extra minutes to the bake time. Or you can bake it fully, let it cool, and refrigerate it for up to 5 days. Both work well. I usually go the fully baked route since it makes weeknight meals easier, slice and reheat as needed throughout the week.
It works best alongside simple sides that do not compete with the savoury flavour of the loaf. Mashed potatoes and mushroom gravy is the classic pairing and it is hard to beat. Roasted or steamed green beans, a simple green salad, sweet potato mash, or roasted root vegetables all work well. For a lighter meal, a big green salad with a tahini dressing is a good contrast to the heartiness of the loaf. It also reheats well as leftovers and makes a great sandwich with a little ketchup or mustard.
Yes. You will need about 1.5 cups of dried chickpeas to get 3 cups cooked. Soak them overnight in plenty of cold water, then drain and simmer in fresh water for 45 to 60 minutes until tender. Make sure they are fully cooked and soft before using them in the recipe. Undercooked chickpeas will not blend properly and the loaf texture will be off. Let them cool and drain well before adding them to the food processor.
How to Store and Freeze
- Make Ahead: The loaf mixture can be prepared up to 1 day ahead and stored covered in the fridge before baking.
- Fridge: Store leftover cooked loaf in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the cooked loaf whole or sliced in a freezer-safe container or bag for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Reheat slices in the microwave or warm in the oven until heated through.
More Recipes to Try
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Chickpea Loaf
Ingredients
- 1 cups rolled oats, 100 g
- 1/2 cup almonds, walnuts or pecans, 75 g
- 2 tbsp ground flax, 14 g
- 2 14 oz cans chickpeas, drained and rinsed, 3 cups, 570 g
- 2 tbsp soy sauce or gluten-free tamari, 30 mL
- 2 tbsp tomato sauce or ketchup, 30 g
- 1 small to medium-sized white onion, diced, approx. 2 cups, 300 g
- 2 ribs celery, finely chopped, approx. 1/2 cup, 75 g
- 2 small or 1 large carrot, diced, approx. 1 cup, 150 g)
- 1 cup finely chopped white or cremini mushroom, optional (90 g, about 6 small mushrooms)
- 3 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp paprika or smoked paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp ground thyme
- 1/4 tsp cayenne pepper, optional
For the Glaze
- 1/3 cup plain tomato sauce or ketchup, 75 g
- 2 tbsp maple syrup, 40 g, if using ketchup reduce to 1 tbsp
- 1 tbsp balsamic or apple cider vinegar, 15 mL
Instructions
- Take your time finely chopping all the veggies, you don’t want any huge chunks in the finished loaf.
- Add the onions, carrot, garlic, celery and mushroom to a large pot on the stovetop with 1 tbsp of water. Cook over medium heat for 6-7 minutes then stir in the salt, pepper, paprika, cumin, thyme and onion powder (and cayenne if using) and cook for a couple more minutes. While the veggies are cooking, continue with the rest of the recipe.
- Preheat the oven to 350 F.
- Add the oats, nuts and flax to a food processor and blend into a grainy flour. Add the chickpeas, soy sauce and tomato sauce and pulse or blend briefly to combine. You may need to pulse a few times, then open the food processor and mix it up, then pulse a couple more times. Be careful not to totally pulverize the chickpeas. They should be broken down but not mushy. A few pulses or seconds of blending should do the trick. Some of the mixture will turn into paste at the bottom of the food processor, that’s ok.
- When the veggies are done, turn off the heat and dump the contents from the food processor into the pot. Stir well to thoroughly combine into a uniform mixture.
- Line a loaf pan (see notes on size) with parchment paper so it sticks out over the long edges of the pan. This will allow you to lift the loaf out once done. Firmly press the chickpea mixture into the pan using your hands or the back of a wooden spoon. It will seem like the mixture might not fit in the pan but just keep packing it down and it will fit.
- Mix the glaze ingredients together in a bowl then spread over the loaf.
- Once the oven has reached 350 F, bake the loaf uncovered for 60 minutes.
- Remove from the oven and let sit in the pan for 15 minutes. Run a knife along any edges that weren’t lined with parchment then lift the loaf out of the pan and place on a cooling rack for another 15 minutes before slicing into 10 portions. You can shorten the 30 minutes of cooling if needed but the longer it sits, the firmer it gets. If you slice it too soon, it may be a little crumbly.
- Serve with a sprinkle of fresh chopped parsley and a drizzle of ketchup, if desired.
Hi Deryn,
Have you tried this recipe in the crockpot? If so would you do like 4 hours on high or less time? Thanks!
Hi – I haven’t tried it in a crockpot so I’m not really sure but yes probably something like 3-4 hours on high. I’m not sure how the texture will come out compared to baking but let me know if you try it.
I made these as meatballs last night – 30 meatballs for 25 minutes in the oven. I served 6 people and it was a hit! Thanks! You are oh-so-good at what you do!
Omg. THANK YOU!!! My husband is an omnivore and wants his meat, and he is super hard to please in the kitchen. Trying to find recipes he actually enjoys hasn’t been easy. I’ve been vegan a year, and I’ve only found three. This chickpea loaf is my third, and you don’t know how grateful I am. Seriously, I could cry. A win with my husband is a win for the animals. Thank you so much. This was amazing!
That’s awesome! I’m so glad you found a recipe you both enjoy. Thanks for the review!
Do you think I could make this into balls?? If so, how long do you suppose I should cook them?
I think someone in the comments had tried them as meatballs, I haven’t tried it myself though! If you can shape the dough into balls, go for it. Maybe start with 20-30 minutes?
This loaf took me by surprise! I found it while looking for something vegan to make for myself to eat during family gatherings. I only had limited ingredients in my pantry and this recipe included everything I already had. I honestly didn’t expect much and thought it’s just going to taste like beans. But it exceeded my expectations! Super satisfying not only because it was so easy to make but it tasted like so good! Definitely one that I’m keeping for meal prepping.
A lot of work….but totally worth it!!! Delicious
how long would you cook it if you use a 9×13 pan? Is that doubled or tripled?
I’m not exactly sure, Amy. I think that would be about doubled but I’m not sure how much longer you’d need to bake it. I’m not sure it would actually need any extra baking time. Sorry, I haven’t tried it in a large pan or doubling the recipe! Could you just make 2 batches in a loaf pan if you have one? That would be the best way to guarantee it works well for you. Thanks!
Wow, this was delicious! With mashed potatoes and a fall salad, it was the perfect cozy dinner and almost felt like Thanksgiving. Thanks for the great recipe.
This was amazing. I s didn’t have flax seed and I’m vegioso I used 2 egg yolks. It was soo good.
Great to hear! Thanks for the feedback on using eggs, I haven’t tested it with anything but flax so that’s helpful for other readers. Glad you enjoyed!
Along with your panang curry, this will be a staple at our home! I’ve made this twice in the past month, my husband and in-laws loved it!
Cutting the veggies and waiting for the loaf to cook is probably the worst part but not bad with some company and a glass of wine!
Haha, I like your style! So glad it’s been enjoyed by all. Thanks for letting me know!