Chickpea Loaf with Hazelnuts
Elevate your plant-based dining with this hearty Chickpea Loaf with Hazelnuts, a wholesome and flavorful twist on traditional comfort food. Packed with protein-rich chickpeas, nutty hazelnuts, and the subtle sweetness of grated carrot, this vegan loaf is perfectly seasoned with aromatic thyme, smoky paprika, and zesty tamari for an umami boost. Ground flaxseeds act as a nutrient-dense binder while rolled oats provide a satisfying texture. Ideal for cozy family dinners or special occasions, this loaf is baked to golden perfection and pairs beautifully with a rich vegan gravy or your favorite sauce. Ready in just an hour and serving up to six, it’s a nutritious and crowd-pleasing centerpiece that’s sure to impress!
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Recipe Information
Ingredients
- 450 grams Canned chickpeas, drained and rinsed
- 100 grams Rolled oats
- 100 grams Hazelnuts, roughly chopped
- 1 medium Carrot, grated
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water
- 2 tablespoons Olive oil
- 2 tablespoons Tamari or soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Cumin, ground
- 1 teaspoon Paprika, smoked or sweet
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
In a small bowl, mix the ground flaxseeds with water. Set aside for 5-10 minutes to form a flax egg.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and grated carrot, and cook for another 2-3 minutes. Remove from heat and let the mixture cool slightly.
In a food processor, pulse the rolled oats a few times until they form a coarse flour. Transfer the oat flour to a mixing bowl.
In the same food processor, add the drained chickpeas and pulse until they are mostly mashed but still have a bit of texture. Add the mashed chickpeas to the mixing bowl with the oat flour.
To the bowl, add the sautéed onion, garlic, and carrot mixture along with the flax egg, chopped hazelnuts, tamari or soy sauce, tomato paste, cumin, paprika, thyme, salt, and black pepper. Mix everything together thoroughly until well combined.
Transfer the mixture into the prepared loaf pan, pressing it down firmly to ensure the loaf holds its shape.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the loaf feels firm to the touch.
Remove from the oven and allow the loaf to cool in the pan for at least 10 minutes. Use the parchment paper to lift the loaf out of the pan and onto a cutting board.
Slice and serve warm, with your favorite gravy or sauce. Enjoy!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 30.0 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
