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Chickpea and Sunflower Seed Savory Loaf with Mild Herbs
Original recipe: 8 servings · Prep: 15 min · Cook: 45 min · Total: 155 min
By TinyTummyTreats Editorial TeamPublished May 5, 2026 | Updated Oct 17, 2026
International
155 mins
easy-to-makequick-prepmake-aheadmild herbsseasonalbudget-friendlygluten-free
A savory chickpea and sunflower seed loaf with oats, carrot and herbs. Cool completely before slicing. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 45 minutes; additional elapsed time 95 minutes; total about 155 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
45 min
Total
155 min
Servings
8
Difficulty
easy
Cuisine
International
Ingredients
Servings
8
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- ½ cup hulled, unsalted sunflower seeds
- 1 small carrot, finely grated
- 2 tbsp mild fresh herbs (such as parsley and dill), finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup gluten-free rolled oats
- 3 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
- 2 tbsp olive oil
- 1 tsp baking powder (gluten-free if needed)
- ½ tsp mild smoked paprika (optional)
- ½ tsp dried thyme
- 1/4 teaspoon sea salt, optional
- ½ cup water or unsweetened plant milk (such as oat or rice milk)
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Line an 8x4-inch loaf pan with parchment paper.
-
Mix the listed 3 tablespoons ground flaxseed with the separate 6 tablespoons water; let thicken for 5 minutes.
-
Pulse sunflower seeds in a food processor until finely chopped but not turned to butter. Add chickpeas and pulse briefly until combined yet retaining some texture.
-
Transfer mixture to a large bowl. Add grated carrot, chopped onion, minced garlic, and fresh herbs; stir well.
-
Add rolled oats, baking powder, smoked paprika, dried thyme, and optional sea salt; mix thoroughly.
-
Pour in flax egg, olive oil, and water or plant milk. Stir to form a thick batter. If too dry, add a bit more water.
-
Transfer batter to prepared loaf pan and smooth the top with a spatula.
-
Bake 40-45 minutes until firm and a toothpick inserted in the center comes out clean.
-
Cool the loaf completely in the pan before removing and slicing. Check the texture and adapt portions to the eater.
-
Refrigerate leftovers promptly for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
Timing note
Flax-gel preparation and complete cooling are additional to baking. Allow additional time as needed; no tested total is claimed.
Serving and texture
No age suitability or kitchen-tested texture is claimed. Check the cooked and cooled food and adapt portions to the eater. Do not offer firm, gummy or sticky pieces to a child who cannot manage them. Supervise children while seated and eating.
Ingredient Replacements
Check all ingredient labels for relevant allergens. Flour and binder substitutions have not been validated and can change the texture.
Storage
Refrigerate leftovers promptly for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
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