Chickpea and Veggie Meatloaf
Right now I’m trying to base a lot of my meals on vegetables, as I need to get back to healthy eating after Christmas, as I am sure many others do too. I am following WeightWatchers Flex at the moment, and on this chickpeas (as well as bean, tofu and lentils) are now zero points. So what better excuse to make a healthy chickpea meatloaf. It is meat-free, filling and very low in points on WeightWatchers Flex, at only 3 SmartPoints for the whole thing.
I was vegetarian when I was a teenager and still enjoy a lot of vegetarian dishes to this day. Have a look in my Vegetarian section of my recipe index for all my veggie recipes, including lots of slow cooker vegetarian dishes. What I loved about this chickpea meatloaf was that it was so easy to put all the ingredients together, then blend in my food processor, and then bake. Just get the ingredients together, whizz, and you are almost there. It contains chickpeas, sweetcorn, red and green peppers and roasted vegetables so is full of veggie goodness.
Once baked, this chickpea meatloaf is golden brown, with a wonderful texture and is full of flavour. The outside forms a crust and the inside remains soft after cooking, firming up if you leave it to stand for longer or reheat the next day. I enjoy it both warm, as part of a main meal, and also cold with salad and a wrap. As it is based on chickpeas it is filling and high in protein, as well as being low in calories.
If you are looking to increase your veggie meals, you should try this chickpea meatloaf, especially if you have got into a rut with serving the same meals each week. It makes a lovely change from curries, bolognese and chilli, those favourite family dishes.
Watch my video for this recipe and see how easy it is to make!
A delicious vegetarian dish based on chickpeas and vegetables, ideal for WeightWatches Flex or Freestyle programs, low in smartpoints and full of flavour
- 1 400 g tin chickpeas drained
- 1 red pepper chopped
- 1 green pepper chopped
- 0.5 small tin sweetcorn drained
- 1 small bowlful cold roasted vegetables
- 4 fresh basil leaves
- 2 tbsp tomato puree
- 2 tsp Worcester sauce
- 2 tsp balsamic vinegar
- salt and pepper to taste
- 0.5 tsp oregano
Place all of the ingredients in a food processor and blend.
Transfer to a lined loaf tin and bake at 170 degrees (C) for 45 minutes.
Allow to cool slightly and then serve.
3 SmartPoints for the full chickpea meatloaf.
The chickpea meatloaf will be quite soft after baking. If you leave it to stand it will firm up. You can also store in the fridge and reheat the next day.