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Vegan chickpea loaf

Preparazione 20 min
Cottura 20 min
Tempo totale 40 min
Porzioni 2


  • 240 g chickpea canned or cooked
  • 1 potato
  • 2 tomato dried
  • 1 tbsp capers
  • 1 tbsp breadcrumbs or corn flour for a gluten free loaf
  • q.s. salt
  • q.s. pepper
  • q.s. rosemary sprigs


  • Cook the potato for 5 minutes (you can boil it or steam).
  • Chop finely the dried tomatoes and rinse capers. Put the chickpeas in a food processor, add the potato, tomatoes and capers. Add some peppet and, if you want, you can add a bit of salt - bear in mind that you need very little of it as the tomatoes and capers are quite savory.
  • Take a square piece of parchment paper and sprinkle breadcrumbs or corn flour on it. Form a loaf with the chickpea and potato dough and roll it over the breadcrumbs/flour.
  • Put the loaf along with the parchment paper in a 20cm loaf pan. Add a few rosemary sprigs on the top of the loaf. Bake the chickpea loaf at 390°F for about 20 minutes.


When done remove the chickpea loaf from the pan and let it cool down for a few minutes. As the temperature of the chickpea loaf goes down you will be able to cut perfect slices...you can also cut them immediately, the slices will be softer, but yummy as well!
The leftover chickpea loaf can be used later to prepare a tasty sandwich and can also be frozen.