Chickpea Loaf

For the month of January I was on a chickpea kick. I will admit now that I made the previous post (Marry Me Chickpeas with Creamy Tuscan Sauce) not only twice, but I even doubled the batch.

I wanted to find another way to make chickpeas from what we have created and enjoyed. I stumbled upon what I am about to post.

The website is: plantbasedandveganism.com

On Janaury 23rd, I jumped into the kitchen and created our version of the "vegan chickpea loaf with paprika glaze" as you see right above.

This recipe created a good size loaf and it definitely lasted us about 5 days for leftovers.

With this recipe I recommend taking the time to de-shell your chickpeas. By doing so your chickpeas with be soft, yet not mushy. Also the chickpeas will have some crunch but not be crunchy like they raw or straight from the can.

Let me tell ya, the glaze was quite yummy too. I didn't dip the loaf in it, but it would be good to make additional and either add it as you eat it or make it as a dip as you prefer.

This recipe was a great experiment and change for us. I found this recipe from scrolling my instagram and immediately was wanting a meatloaf of course without eating meat. :)

For us, this is something we won't make too often, but will definitely revisit when we have a craving and will fine-tune for ourselves.