For the Chickpea Loaf:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup breadcrumbs (whole wheat or gluten-free)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated
  • 1/4 cup barbecue sauce (plus extra for topping)
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Cooking spray or olive oil for greasing

For the Paprika Glaze:

  • 1/4 cup ketchup
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon smoked paprika


  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare Flax Egg:
    • In a small bowl, mix ground flaxseed with water and set aside to thicken.
  3. Mash Chickpeas:
    • In a large mixing bowl, mash the chickpeas with a fork or potato masher, leaving some texture.
  4. Mix Ingredients:
    • Add breadcrumbs, chopped onion, minced garlic, grated carrot, barbecue sauce, tomato paste, soy sauce, flax egg, smoked paprika, dried oregano, salt, and pepper to the mashed chickpeas. Mix until well combined.
  5. Form Loaf:
    • Transfer the mixture to a greased loaf pan and press it down firmly.
  6. Prepare Paprika Glaze:
    • In a small bowl, mix together ketchup, maple syrup or agave nectar, and smoked paprika to make the glaze.
  7. Top with Glaze:
    • Spread a thin layer of the paprika glaze over the top of the chickpea loaf.
  8. Bake:
    • Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the loaf is firm.
  9. Serve:
    • Allow the loaf to cool for a few minutes before slicing. Serve slices with additional barbecue sauce if desired.