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overhead close-up of loaf with gravy on platter

Holiday Chickpea Veggie Loaf

This flavorful chickpea veggie loaf is packed with carrot, celery and onion and features the flavors of thyme and sage, making it the perfect vegan main course for any holiday such as Thanksgiving, Christmas, Easter and more!  This meatless main is gluten-free and nut-free too and has an oil-free option. Serve topped with our chickpea flour gravy for the ultimate flavor combination!
Course Dinner
Cuisine American
Keyword chickpeas, gluten free, meatless monday, vegan, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 -8
Calories 225kcal


  • olive oil spray, for greasing the loaf pan (omit for oil-free option)
  • 2 flax eggs (2 tablespoons ground flaxseed whisked with 6 tablespoons water and left to set for at least 10 minutes)
  • 2 tablespoon olive oil (for the oil-free option, use ¼ cup vegan dry white wine or vegetable broth)
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • ¼ cup onion, chopped
  • ¾ teaspoon fine sea salt salt, divided (plus more to taste, if desired)
  • (2) 15 oz. cans chickpeas, drained and rinsed
  • 2 teaspoon dried thyme
  • 1 teaspoon ground sage
  • ¼ teaspoon white pepper
  • ¼ cup gluten-free vegetable broth (ensure broth is oil-free for oil-free option; if you use a low sodium broth, you may want to add more salt to the chickpea mixture)
  • ¼ cup plain vegan & gluten-free bread crumbs
  • 3 tablespoon chickpea flour (aka garbanzo bean flour)


  • Preheat oven to 400° F.
  • Spray loaf pan with olive oil cooking spray and set aside. For the oil-free option, line loaf pan with parchment paper.
  • Whisk ground flaxseed and water together with a fork and set aside.
  • Heat olive oil over medium heat in a large skillet. Add chopped carrot, celery and onion and season with ¼ teaspoon salt. Cook on medium for 5-7 minutes until onion is translucent and vegetables begin to soften. For the oil-free option, add veggies and wine or broth and cook over medium heat until onion is translucent and vegetables begin to soften (this method may take a few extra minutes). Turn off heat and let stand for 1-2 minutes.
  • Add chickpeas, thyme, sage, white pepper, *½ teaspoon salt and the chopped veggie mixture to a food processor. Process on low or pulse until everything is well combined but not pureed, scraping down the sides as needed.
  • Transfer chickpea mixture to a mixing bowl. Use a spoon to stir in flax eggs, vegetable broth, gluten-free bread crumbs and chickpea flour.
  • Form the mixture into a loaf shape and press evenly into greased or parchment-lined loaf pan. Bake for 45-50 minutes. 
  • Allow to cool for at least 10-15 minutes before serving. Best enjoyed topped with gluten-free, vegan gravy.



*You may want to add more salt to the chickpea loaf mixture, especially if you are using a low sodium vegetable broth. You can taste test after mixing and add more as desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in an airtight container for up to 3 months. If desired, line the bottom of the container with leftover gravy and top the pieces of chickpea loaf with some more before freezing. You can also cover the container with plastic wrap before sealing with the lid to avoid freezer burning.
Reheat leftovers in a 400° F oven in a covered casserole dish that has been lightly coated with olive oil spray until warmed throughout. Alternatively, you can place leftover pieces on a parchment-lined baking sheet, cover and cook in a 400° F oven until thoroughly heated. You can also microwave the leftovers in a covered microwave-safe dish in 30-second intervals until warmed throughout, but note that the loaf will get mushy using this method. If you have frozen the leftovers, be sure to allow them to thaw in the refrigerator before reheating.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Please note that nutrition facts for this recipe were calculated without gravy or any other condiments. In addition, the nutrition calculator used did not include the olive oil spray for greasing the loaf pan.


Calories: 225kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Fiber: 8g