Move over meaty and greasy meatloaf! There’s a new player in town 🙂 Tickle your tastebuds with this Chickpea based “meatloaf”, it’s filling, nutritious and delicious! I do eat meat but it’s nice to make a hearty meal that doesn’t have any meat in it too. I love chickpeas and grew up eating hummus but there are more ways to use chickpeas than in hummus, this loaf proves just that!

Ingredients:

2 cans chickpeas, reserve chickpea liquid (called aguafaba)

¼ cup chickpea liquid (aguafaba)

⅓ cup quick oats

1 small shallot, peeled and roughly chopped

⅓ cup carrot, cut into 1” pieces

⅓ cup celery, cut into 1” pieces

¼ cup organic ketchup

Spices:

½ tsp each pink salt and ground cumin

¼ tsp each black pepper, garlic powder, oregano

Coconut oil spray to grease pan

Method:

1. Preheat oven to 375.
2. Pulse in food process shallots, carrots, celery.
3. Drained chickpeas, reserve liquid.
4. Add chickpeas, liquid, and remaining ingredients into food processor.
5. Pulse to combine but do not puree.
6. Spray bread pan with coconut oil.
7. Spread chickpea meatloaf evenly in baking pan.
8. Bake at 375 35-40 minutes until edges brown. Will be soft in the middle.
9. Slice and serve warm.

Yield: 6 slices