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Chickpea veggie meatloaf sliced open, red pepper behind it.
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5 from 2 votes

Chickpea Meatloaf

A delicious vegetarian dish based on chickpeas and vegetables, full of flavour.
Course Main Course
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 261kcal

Ingredients

  • 400 g chickpeas drained
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 100 g 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
  • ½ tsp oregano

Instructions

  • Place all of the ingredients in a food processor and blend.
    400 g chickpeas, 1 red pepper, 1 green pepper, 100 g sweetcorn, 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, ½ tsp oregano
  • Transfer to a lined loaf tin and bake at 170℃ / 340℉ for 45 minutes.
  • Allow to cool slightly and then serve.

Video

Notes

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.

Nutrition

Calories: 261kcal | Carbohydrates: 37g | Protein: 10g | Fat: 3g | Sodium: 41mg | Potassium: 519mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1195IU | Vitamin C: 65.8mg | Calcium: 55mg | Iron: 3.6mg