Recipe: Buffalo Chickpea Loaf

Prep Time:

20 minutes

Cook Time:

35 minutes

Ingredients:

3 tbsp flaxseed meal

1/2 cup water

1 tsp olive oil

1 small onion, diced

2 carrots, diced

2-3 celery stalks, diced

2 (15 oz) cans chickpeas, rinsed and drained

1/2 cup oat flour

1/2 cup rolled oats

1 tsp garlic powder

1 tsp pepper

4 tbsp hot sauce (divided)

1/2 cup + 1 tsp blue cheese crumbles (divided)

2 tbsp plain greek yogurt

Directions:

  1. Preheat oven to 350 degrees farenheit.
  2. In a small bowl, mix 3 tbsp flax seed meal with 1/2 cup water and place in refrigerator.
  3. Saute onion, carrots, and celery in 1 tsp olive oil over medium-high heat until soft. Transfer to a large bowl and set aside.
  4. Blend one can of chickpeas in a food processor until smooth. Add to the bowl with the vegetables.
  5. Add oats, oat flour, 3 tbsp of hot sauce, 1/2 cup blue cheese crumbles, garlic powder, pepper, the other can of chickpeas, and the flaxseed meal from the refrigerator to the bowl with the vegetables/blended chickpeas. Mix together and press evenly into a loaf pan.
  6. Bake at 350 degrees for 35 minutes. Remove from oven and let cool for 10 minutes.
  7. While the loaf is baking, stir together greek yogurt, remaining 1 tbsp hot sauce, and remaining 1 tsp blue cheese in a small bowl.
  8. Top cooled loaf with the greek yogurt sauce. Slice loaf and enjoy!

*If you don’t care for blue cheese, you could probably sub feta, or another dry, crumbly cheese with good results. You could also omit the cheese completely.

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