A hearty and flavour‑rich plant‑based loaf made from mashed chickpeas combined with oats and aromatic herbs, baked until golden and topped with a glaze of sautéed carrots, onions and fresh rosemary. Served alongside roasted seasonal vegetables, this dish offers satisfying protein and plant‑forward comfort ideal for weeknight dinners or holiday gatherings.

Why You’ll Love This Recipe

It delivers a strong, savoury flavour profile despite being entirely plant‑based — the blend of chickpeas, herbs and sautéed glaze brings depth.
The texture is both hearty and tender: the oats help bind while keeping the loaf moist and sliceable.
The glaze of carrots, onions and rosemary adds a caramel‑sweet note and an inviting finish.
It pairs beautifully with roasted vegetables, making it a complete meal in one setup.
It’s versatile: you can swap in different herbs or vegetables based on what you have, making it practical for home cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chickpeas (cooked or canned, drained)
Old‑fashioned oats
Finely chopped onion
Minced garlic
Fresh herbs (such as rosemary, thyme, parsley)
Carrots (some diced for the glaze)
Olive oil
Soy sauce or tamari (for umami depth)
Salt and freshly ground pepper
Vegetable broth (a little)
For the glaze: additional carrot, onion, fresh rosemary sprig, a splash of balsamic vinegar or maple syrup
Roasted vegetables of choice (e.g., sweet potato, zucchini, bell pepper, broccoli)
Optional: chopped nuts or seeds sprinkled on top for crunch

Directions

Pre‑heat your oven to about 190 °C (375 °F).
In a skillet, heat a little olive oil and sauté the diced carrot and onion until softened, then add minced garlic and cook briefly until fragrant. Remove from heat and set aside.
In a large bowl, mash the chickpeas until mostly smooth but with some texture remaining.
Add the oats, sautéed vegetables, chopped fresh herbs, soy sauce, a little vegetable broth, salt and pepper. Mix until well combined. If mixture seems too loose, add a little more oats; if too dry, a splash more broth.
Transfer the mixture into a lightly oiled loaf pan (approx. 22×12 cm / 9×5 in) and press down firmly to create an even surface.
Bake for about 35‑40 minutes or until the loaf is firm to the touch and golden on top.
While the loaf bakes, prepare the glaze: in a small saucepan, sauté additional carrot and onion in a little olive oil until lightly caramelised, add a sprig of rosemary, a splash of balsamic vinegar or maple syrup and a little vegetable broth, simmer until reduced and syrupy. Remove the rosemary sprig.
When the loaf comes out of the oven, brush the glaze evenly over the top and return to the oven for an additional 5 minutes.
Meanwhile, roast your chosen vegetables: cut into even‑sized pieces, toss with olive oil, salt, pepper and any herbs you like, then roast at 200 °C (400 °F) for about 20‑25 minutes or until tender and lightly browned.
Let the loaf rest for about 5 minutes, then slice into thick pieces and serve alongside the roasted vegetables, optionally sprinkling chopped nuts or seeds on top for extra texture.

Servings and timing

Serves: 6 
Total time: About 1 hour (15 minutes prep, 35‑40 minutes baking, 20‑25 minutes roasting vegetables)

Variations

Swap the chickpeas for white beans or lentils if you prefer a different legume texture.
Use quinoa or millet instead of oats for a gluten‑free version (if using certified gluten‑free oats).
Add finely chopped mushrooms or walnuts into the mixture for a more “meaty” texture.
Change the herb profile: use sage and thyme for an autumn flavour, or basil and oregano for a Mediterranean twist.
For the glaze: use orange juice and fresh thyme instead of balsamic/maple for a citrus‑herb finish.
Change the roasted vegetables seasonally: pumpkin and Brussels sprouts in winter, asparagus and tomatoes in summer.

Storage/reheating

Store any leftover loaf slices in an airtight container in the fridge for up to 3‑4 days.
Vegetables should be stored separately to maintain texture.
To reheat: wrap a slice of the loaf in foil and warm in a 175 °C (350 °F) oven for about 10‑12 minutes. Alternatively, you can microwave on medium power for 1‑2 minutes, though the texture may soften.
You can also freeze slices of the loaf (without the roasted vegetables) by wrapping individual slices in plastic wrap and then placing in a freezer bag; freeze for up to 2 months. Thaw overnight in the fridge and reheate as above.

FAQs

What if I don’t have oats?

You can substitute with cooked quinoa, millet, or even breadcrumbs. Just ensure the mixture binds well and adjust liquid accordingly.

Can I make this loaf ahead of time?

Yes — you can assemble the loaf mixture and refrigerate in the loaf pan (covered) overnight. Bake and finish the glaze the next day.

Is this recipe gluten‑free?

It can be, if you use certified gluten‑free oats (or substitute quinoa/millet/breadcrumbs that are gluten‑free) and ensure any soy sauce or broth is also gluten‑free.

How do I know when the loaf is done baking?

The loaf should be golden on top and firm to the touch. If you gently press the centre and it springs back, it’s done. You could also insert a toothpick — if it comes out clean or with just moist crumbs, it’s ready.

Can I skip the glaze?

Yes, you can omit the glaze if you prefer a simpler loaf. However, the glaze adds a flavourful finishing touch that elevates the dish.

What kind of roasted vegetables work best?

Use vegetables that roast well and hold their shape: sweet potatoes, carrots, zucchini, bell peppers, broccoli, Brussels sprouts. Cut in even sizes for uniform cooking.

Can I freeze the whole loaf?

Yes — you can bake the loaf, let it cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight and reheat.

How can I make this more protein‑rich?

You could increase the chickpea quantity, add a handful of shelled edamame or chopped nuts (like almonds or walnuts) into the loaf mixture for added protein and texture.

What can I serve with this loaf besides roasted vegetables?

It pairs well with a dollop of vegan yoghurt or a tangy mustard sauce, a side green salad, steamed greens, or even a whole‑grain pilaf for extra substance.

Conclusion

This Savory Herb‑Glazed Chickpea Loaf with Roasted Vegetables is a satisfying and flavour‑rich dish that proves plant‑based cooking doesn’t mean compromising on taste, texture or presentation. With a hearty base of chickpeas and oats, aromatic herbs and a sweet‑savory glaze, it becomes a standout main dish that can serve both weeknight dinners and special occasions. The roasted vegetables pull everything together into a balanced meal. Give it a try — it may become one of your go‑to options when you want something nourishing and memorable.

Savory Herb‑Glazed Chickpea Loaf with Roasted Vegetables

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A hearty, plant-based chickpea loaf infused with savory herbs and topped with a flavorful glaze, served alongside perfectly roasted vegetables for a wholesome and satisfying meal.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegan

Instructions

Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper.
In a food processor, pulse chickpeas until mostly mashed but not puréed. Transfer to a large bowl.
Add oats, breadcrumbs, onion, garlic, parsley, soy sauce, tomato paste, olive oil, thyme, rosemary, smoked paprika, salt, and pepper. Mix until well combined.
Add vegetable broth as needed to achieve a moist but firm consistency.
Press the mixture into the prepared loaf pan, smoothing the top.
Mix the glaze ingredients (ketchup, maple syrup, balsamic vinegar) in a small bowl and spread over the top of the loaf.
Bake for 45-50 minutes, until firm and golden on top. Let rest 10 minutes before slicing.
While loaf bakes, prepare the vegetables. Toss carrots, parsnips, onion, and zucchini with olive oil, herbs, salt, and pepper.
Spread vegetables on a baking sheet and roast in the oven for 30-35 minutes, turning halfway, until tender and caramelized.
Serve slices of chickpea loaf with roasted vegetables on the side.