Chickpea and carrot loaf

Serves four

• Dried chickpeas 200 g (or 2 large tins of chickpeas)
  
• Carrots 200 g
• 1 onion
• 4 eggs
• 4 tbsp of flour
• 4 tbsp breadcrumbs
• Parmesan 80 g
• Parsley
• 4 tbsp extra virgin olive oil (40 g)

Nutritional information
Per serving: 520 Kcal

Environmental Impact

Per serving: 
451 grams CO₂ equivalence - carbon footprint
627 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Dice the onion and carrots and fry in a little oil. 

Mix together with the chickpeas, eggs, flour, breadcrumbs and parmesan cheese, the rest of the olive oil and parsley. 

Blend into an even consistency. 

Shape into a loaf and wrap in greaseproof paper or pour into a loaf tin.

Bake at 180°C for 45 minutes, remove from the oven and set aside for ten minutes.

The Chef’s Advice

If necessary, add a little broth to keep the loaf soft, moist and juicy.

Nutritional Advice

Pulses are an optimal source of protein, calcium and iron. Eat them daily!

Environmental Advice

Reduce your consumption of meat, especially red and processed meats.

This recipe is an excellent alternative to the classic beef or veal-based meatloaf because it is packed with protein from the chickpeas, eggs, and cheese and is more sustainable than red meat.