When plant-based cooking meets the craving for something rustic and flavorful, the chickpea and zucchini meatloaf is born: an easy, nutritious, and delicious vegan recipe. Soft on the inside, with a light crust on the outside, this dish is perfect served warm or at room temperature, accompanied by a fresh salad or a plant-based yogurt sauce. Chickpeas provide protein and creaminess, while zucchini adds lightness and moisture. It’s the ideal dish for those seeking a plant-based alternative that doesn’t sacrifice flavor and satisfaction. If you want to try other plant-based meatloaves, try the lentil meatloaf, the veg meatloaf with potatoes, the chickpea meatloaf or the vegetable meatloaf.
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OTHER RECIPES WITH CHICKPEAS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for Preparing Chickpea and Zucchini Meatloaf
- 1.5 lbs potatoes
- 1.2 lbs zucchini
- 9 oz cooked chickpeas
- to taste salt and pepper
- Half onion
- 1 carrot
- to taste chives
- 4 tbsps breadcrumbs
- 3 tbsps extra virgin olive oil
Tools
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- Pressure Cookers
- Steamer Baskets
- Baking Pan
Steps for Preparing Chickpea and Zucchini Meatloaf
You can use pre-cooked chickpeas or soak dried chickpeas the night before, rinse them in the morning and cook them. In a pressure cooker, it will take about 45 minutes. Drain and let them cool.
Peel and wash the potatoes. Cut them into chunks and steam them. In a pressure cooker, it will take about 15 minutes from the whistle. Once cooked, while still warm, place them in a bowl with the chickpeas and chopped chives (or other herbs). Mash with a potato masher after seasoning with salt and pepper.
Grate the onion and carrot with a large-holed grater. Sauté in a pan with a drizzle of oil. Meanwhile, grate the carrots as well. Add salt and pepper and cook over low heat, letting the vegetables dry out well.
Combine the vegetables and breadcrumbs with the chickpeas and potatoes, mixing well. Brush parchment paper with extra virgin olive oil. Sprinkle with breadcrumbs. Pour the mixture, shaping it into a meatloaf. Wrap with parchment paper and bake in a ventilated oven at 356°F (180°C) for about 30 minutes.
Remove the meatloaf from the oven, let it rest for 30 minutes, remove from parchment paper, and serve.
Storage
you can store the meatloaf in the fridge for two or three days.
