Mediterranean No-Meat Loaf

2 cans chickpeas, drained - reserve the liquid from one can

1 cup cooked brown rice

1/2 cup breadcrumbs

2 Tbsp. ground flaxseed

1 cup frozen spinach, thawed, well-drained, packed

1/2 cup feta cheese, crumbled (sub 1/3 cup nutritional yeast for vegan option)

1/4 chopped sun-dried tomatoes

2 Tbsp. low-sodium tamari (or soy sauce)

1 Tbsp. minced dried onion

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. ground black pepper

1. Preheat oven to 375 degrees F. Lightly grease a 9” loaf pan, and set aside.
2. Place the drained chickpeas in a large bowl. Mash with a fork or potato masher until very few whole chickpeas remain.
3. Add remaining ingredients to the chickpeas, and fold to combine. The mixture will be dry at this point.
4. Gently stir the reserved chickpea liquid into the mixture - start with half of the liquid, and add more as needed, until the mixture is moistened and holds together. (In testing several times, I consistently used the whole amount).
5. Transfer the chickpea mixture to the prepared loaf pan, pressing the mixture in firmly, and smoothing out the top.
6. Cover the loaf with aluminum foil, and bake the loaf at 375 degrees for 30 minutes.
7. Remove the cover, and bake an additional 20-25 minutes, until internal temperature reaches 160 degrees F.
8. Remove the loaf from the oven, and let rest 10 minutes.
9. Slice and serve with roasted vegetables and/or a side salad. Also delicious topped with my Roasted Red Pepper Sauce, which I highly recommend!