BBQ Chickpea Loaf

Three pieces of Chickpea loaf are served with a slaw.

When you are looking for a high-protein meal that isn’t meat, this BBQ chickpea loaf is a great option. It is basically a meatloaf, packed with veggies and hearty chickpeas (garbanzo beans), just without the meat!

Although it has BBQ in the title, it is actually a bake that can be made in a camp oven or Dutch oven. The BBQ element comes from the flavors, using a BBQ sauce glaze to finish the dish.

This is a vegetarian recipe, and if you make careful selections in the Worcestershire sauce, soy sauce, and breadcrumbs, it could also be vegan. A filling meal that is a great option that everyone can enjoy.

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The BBQ chickpea loaf is on a chopping board after being sliced and ready to serve.
The BBQ Chickpea Loaf can be cut up in any way to be served.
Chickpea loaf is served with slaw and ready to be enjoyed.
Chickpea loaf is served with slaw and ready to be enjoyed.
Three pieces of Chickpea loaf are served with a slaw.
This BBQ Chickpea Loaf was cooked thinly and served in long strips.

BBQ Chickpea Loaf Recipe

Three pieces of Chickpea loaf are served with a slaw.
When you are looking for a high-protein meal that isn’t meat, this BBQ Chickpea Loaf is a great option!
Preparation 15 minutes
Cook 1 hour
Ready in 1 hour 15 minutes
Servings 6 Servings
CourseMain Dish


Chickpea Loaf

  • 1 can (15 oz) chickpeas (garbanzo beans), drained
  • 2 cloves garlic minced or crushed
  • 1/4 cup unflavored almond milk
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 small onion finely diced
  • 1 rib celery finely diced
  • 1/4 red bell pepper finely diced
  • 1 tablespoon herb rub
  • 2 tablespoons ground flax seeds
  • 2 cups Panko breadcrumbs

BBQ Glaze

  • 1/2 cup BBQ sauce
  • 1/4 cup apple juice


  • Dutch oven or baking tray with camp oven


Chickpea Loaf

  • Combine half the chickpeas and all the garlic, almond milk, Worcestershire sauce, olive oil, and soy sauce in a bowl. Mash until as smooth as you can get it.
  • Add the onions, celery, bell peppers, and remaining chickpeas then stir into the smooth mixture until well distributed. The finer the vegetables are diced the better the outcome.
  • Add the herb rub, ground flax seeds, and breadcrumbs. Combine until all the ingredients are evenly distributed. As vegetables can change in size and moisture content, add extra breadcrumbs if the mixture is too wet, or more almond milk if the mixture is too dry.
  • Place the chickpea mixture into a lined pan, or directly into a lined Dutch oven. It is easier cooked in a thin slice, rather than a traditional loaf, which needs more time in the heat.
  • Bring the Dutch oven to 375 degrees F (190 degrees C) and bake for 30 minutes. If using a pan, place it in a preheated camp oven of the same temperature and cook for the same amount of time.

BBQ Glaze

  • Combine the BBQ sauce and apple juice to get a glaze-like consistency.
  • Evenly coat the loaf with the glaze then return to the oven and bake for an additional 30 minutes. Let rest for 10 minutes before slicing and serving.

Alternate Method

  • If you are in an RV or make the loaf before leaving you may have access to a food processor. This can be used in step 1 to create the smooth mixture, and pulse in step 2 to get the chunky mixture.

Nutritional Information

Calories: 174kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 617mgPotassium: 207mgFiber: 2gSugar: 11gVitamin A: 259IUVitamin C: 8mgCalcium: 82mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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