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    You are in: Home / Low-cholesterol / Chickpea-Veggie Loaf Recipe
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    Chickpea-Veggie Loaf

    Chickpea-Veggie Loaf. Photo by Sharon123

    1/1 Photo of Chickpea-Veggie Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    White Rose Child's Note:

    I enjoy this scrumptious loaf time and again, including for Christmas dinner. Be sure to serve with Roasted Garlic Gravy (#203656) and a baked acorn squash, along with salad or sweet peas, for a real feast.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Saute the vegetables in a little water, till the onions are well softened.
    2. 2
      Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
    3. 3
      Heat oven to 300°F.
    4. 4
      Combine all other ingredients with the chickpeas, and mix well.
    5. 5
      Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
    6. 6
      Cool the loaf, in the pan, for a few minutes before serving.
    7. 7
      Leftovers are great warmed up on a toasted sandwich with gravy!

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    Ratings & Reviews:

    • on August 07, 2013


      Very tasty. I served it with marinara sauce. Wow. Now all that said here are some comments I'd like to make. I took it out of the oven after an hour, as the recipe calls for, and it was not really done. But since it is nothing but chickpeas and veggies that was harmless. But next time I'm going to cook it a bit longer. It calls for "savory". I looked for that at two different stores, and couldn't find it. So I left it out. It calls for terragon. I used fresh terragon. Maybe they intended ground dried terragon. I didn't mash the chickpeas as they say. I just put two cans (after rinsing) in my KitchenAid mixer and let it run 10 minutes. Very nice.

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    • on December 25, 2007


      i made this dish for my first vegetarian christmas (i'm currently experimenting with vegan recipes) and... well, it wasn't the best. it held its form after baking but got mushy when being cut. it was too "veggie" too me, maybe there were too much carrots? i sliced some leftovers, coated them in a flour, salt & pepper mixture and pan-fried them, which was a bit better. i think the carrots should be substituted with some other vegetable, or should be totally omitted.

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    • on December 15, 2007


      I liked this loaf more than DD, who I'd made it for. I'm averaging our ratings. It was quite easy to make. I loved how it kept its shape when removed from the loaf pan.

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    Read All Reviews (5)


    Nutritional Facts for Chickpea-Veggie Loaf

    Serving Size: 1 (209 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.7
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 756.9 mg
    Total Carbohydrate 58.1 g
    Dietary Fiber 10.6 g
    Sugars 6.4 g
    Protein 11.6 g

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