Preheat your oven to 375°F (190°C).

In a skillet over medium heat, sauté the diced onion, carrots, celery, and minced garlic for 4-6 minutes until the onions are translucent and slightly caramelized, ensuring they don’t stick to the pan.

In a large bowl, mash the cooked chickpeas with a potato masher or fork until almost no whole chickpeas remain.

To the mashed chickpeas, add the sautéed vegetables and all other listed ingredients, including oat flour (or ground rolled oats), mustard, soy sauce, apple cider vinegar, tomato paste (or ketchup), barbeque sauce, nutritional yeast, paprika, dried parsley, cumin, rosemary, sage, thyme, cayenne (if using), black pepper, and salt. Mix everything together until well combined.

Transfer the chickpea mixture into a greased 8×4 or 9×5 inch loaf pan, ensuring it is evenly spread and packed.

Cover the loaf pan with foil and bake in the preheated oven for 30 minutes.

In a small bowl, combine the ingredients for the glaze: barbeque sauce, tomato paste (or ketchup), and paprika.

After 30 minutes, remove the foil covering from the loaf pan. Spread the glaze evenly over the top of the chickpea loaf.

Return the uncovered loaf pan to the oven and bake for an additional 20 minutes until the glaze is set and slightly caramelized.

Remove the chickpea loaf from the oven and allow it to rest for at least 15 minutes, preferably longer, before slicing. This resting period helps the loaf hold its shape.

Optionally, garnish the sliced chickpea loaf with dried parsley before serving. Slice and enjoy your flavorful Barbeque Chickpea Loaf with Paprika Glaze!