This simple chickpea bread transforms soaked chickpeas into a surprisingly fluffy yet hearty loaf that’s gluten-free, grain-free and toasts, dips, and slices well!
Guess who’s back with another fun gluten-free bread? After quinoa bread, lentil protein bread, and oatmeal seed bread, my recent chickpea crackers recipe led straight to this fluffy, savory flourless chickpea bread. Unlike most chickpea bread recipes, mine uses whole dried chickpeas, not chickpea flour. The result is surprisingly bread-like (soft and fluffy!) with a savory nuttiness and just enough texture to feel hearty and satisfying.
Even better, this loaf is yeast-free, requires no kneading or rising, and is incredibly easy to make. It’s also grain-free, gluten-free, sugar-free, oil-free, AND high in fiber and some protein. Plus, its savory, nutty, almost buttery flavor is perfect for slicing, toasting, and dunking.
If you love creative chickpea recipes, don’t miss my chickpea tofu, chickpea cookie dough, or chickpea blondies.
The Ingredients
- Chickpeas: Dried chickpeas, soaked overnight, provide the best texture (like in falafels!) for this whole chickpea bread.
- Psyllium husk powder: Use POWDER, not whole psyllium husk. Otherwise, blend them into a fine powder first. This helps mimic wheat dough’s elasticity and softness.
- Ground flaxseed: To bind the loaf while adding nutrients.
- Leavening agents: This yeast-free chickpea bread uses both baking powder and baking soda for rise and fluffiness without yeast.
- Vinegar: Like apple cider vinegar (or lemon/lime juice).
- Salt
- Water
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
To Flavor The Bread
This savory, soaked chickpea bread makes a versatile canvas.
- Herbs: For falafel-inspired flavor, add plenty of fresh parsley and cilantro with optional dill/mint. Rosemary, thyme, or Italian seasoning also works.
- Seasonings: Garlic powder is a simple way to add savory depth. However, onion powder, smoked paprika, cumin, black pepper, and/or cayenne/red pepper flakes also work. Blends like curry powder also work. Coarse sea salt over the top is also delicious.
- Nutritional yeast: For a cheesy, umami flavor.
- Chunky add-ins: Like a few finely chopped sun-dried tomatoes, roasted garlic, caramelized onions, preserves lemon peel, and/or olives. Pat them dry.
How to Make Chickpea Bread
- First, soak the dried chickpeas overnight (9-12 hours) in plenty of water until they have noticeably expanded and roughly doubled in weight. Then, drain and rinse thoroughly.
- Next, preheat the oven to 360F/180C and line a baking sheet with parchment paper.
- Blend the chickpeas and water in a food processor until smooth, pausing to scrape down the sides as needed.
- Add the ground flaxseeds, psyllium husk powder, salt, baking powder, and baking soda. Then, pour the vinegar directly over the baking powder and baking soda.
- Blend again, scraping down the sides if needed. The batter will thicken quickly.
- Transfer the dough onto the prepared pan and shape it by hand into a round loaf, lightly wetting your hands to smooth the top and sides.
- Score the top with a knife. Lightly wet the surface again, optionally sprinkle with flaxseeds, and bake for 50 to 60 minutes.
When ready, a skewer inserted into the middle should come out clean.
- Let the chickpea bread cool completely, then slice and enjoy!
What To Serve With Chickpea Bread?
Enjoy this hearty vegan chickpea bread for topping, toasting, and sandwiches, including:
- Buttered (with vegan soups, stews, and vegan cheese fondue)
- Breakfast toppings (like scrambled tofu and/or sauteed mushrooms)
- Cheese (vegan cream cheese or vegan ricotta cheese with fresh veggies)
- Avocado (Use it for many delicious avocado toast variations)
- Mezze (like hummus, lentil hummus, garlic white bean dip, etc., with cucumber, tomato, olives, roasted red peppers, pickles, etc.)
- Bruschetta style (with tomato, salt, and olive oil)
Storage Instructions
Store: In an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
Freezer: Whole or sliced, with parchment between the slices, in a Ziplock for 3 months. Thaw on the counter for several hours or use the defrost setting in a microwave/toaster.
FAQs
Can I make canned chickpea bread?
No. Soaked raw chickpeas behave very differently from cooked canned chickpeas. They still contain their natural starch, which provides structure and binding when baked. Canned chickpeas are much softer and can’t create the same bread-like texture.
Can I omit the psyllium husk powder?
No, this is an important binder and affects the texture of the bread.
Can I change the shape or size of the loaf?
Absolutely! Feel free to make different-shaped and sized loaves/ a baguette. Adjust baking time accordingly.
Recipe Notes
- For the best results: Use metric measurements for the best accuracy.
- When soaking chickpeas: Make sure the chickpeas are covered with plenty of water, as they swell a lot and absorb a lot of liquid. Then drain thoroughly and rinse to remove any ‘raw’ flavor.
- Shape the loaf: It isn’t like yeast dough, so shape it to your desired shape. It rises wonderfully, but won’t spread.
- Don’t slice too early: Cooling helps ‘set’ the loaf.
More Gluten-free Bread Recipes
- The BEST gluten-free bread
- Keto flaxseed bread
- Red lentil bread rolls
- Gluten-free seeded bread
- Gluten-free French Bread
- Easy Gluten-free Pita Bread
- Gluten-free Naan Bread
If you try this chickpea bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Chickpea Bread (Gluten Free, No Yeast)
Video
Ingredients
- 1 cup (200 g) dry chickpeas (not canned) (400 g after soaking for 9 hours)
- ¾ cup (180 ml) water
- 4 Tbsp (40 g) psyllium husk powder (not whole psyllium husk)
- ¼ cup (25 g) ground flaxseeds
- 1/2-3/4 tsp salt
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- 1 ½ Tbsp (16 g) vinegar or lemon juice/ lime juice
Instructions
- You can watch the video for visual instructions.First, soak the dried chickpeas overnight (9-12 hours) in plenty of water until they have noticeably expanded and roughly doubled in weight. Then, drain and rinse thoroughly.
- Next, preheat the oven to 360℉/180℃ and line a baking sheet with parchment paper.
- Blend the chickpeas and water in a food processor until smooth, pausing to scrape down the sides as needed.
- Add the ground flaxseeds, psyllium husk powder, salt, baking powder, and baking soda. Then, pour the vinegar directly over the baking powder and baking soda.
- Blend again, scraping down the sides if needed. The batter will thicken quickly.
- Transfer the dough onto the prepared pan and shape it by hand into a round loaf, lightly wetting your hands to smooth the top and sides.
- Score the top with a knife. Lightly wet the surface again, optionally sprinkle with flaxseeds, and bake for 50 to 60 minutes.
- Let the chickpea bread cool completely, then slice and enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi there. Love the idea of this and don’t want to wait til I go food shopping again! Would it work with dried carlin peas, do you think?
Hi Harriot 😊
I love the creativity, but I wouldn’t recommend using dried carlin peas for this recipe. Carlin peas are much starchier and denser than chickpeas, and they behave quite differently when soaked and blended. The texture, moisture absorption, and structure won’t be the same, so the bread could turn out dense or not rise properly.
If you do decide to experiment, I’d try a small half batch first (you could make a couple of rolls instead of a loaf). Please report back if you try it! 😊
My bread came out good but had a slight metallic taste – I’m guessing because of the baking soda. It rose beautifully in the oven but deflated a bit when I took it out, resulting in a more dense and compact crumb. Still moist and soft though. Any tips for preventing the deflation? I noticed this happens quite often to my loaf breads (either sweet or savory)
So glad it turned out moist and soft overall 😊
The slight metallic taste can indeed come from baking soda, especially if:
• There’s a little too much
• It’s not fully balanced with enough acidity
• It’s older
You can try slightly reducing the baking soda next time, or make sure your acid component (like lemon juice or vinegar, if used) is fresh and measured accurately. Also be sure to use level measurements, not heaping.
As for the deflating, that usually happens when the structure hasn’t fully set before the loaf is removed from the oven. A few tips:
• Bake a little longer, even 5 to 10 extra minutes can help.
• Check that the internal temperature reaches about 95 to 100°C.
• Avoid opening the oven door during baking.
• Let the loaf cool gradually. Don’t move it around too much right after baking.
• Make sure the batter is fully blended and the psyllium properly hydrated.
If this happens often with your loaf breads, it’s usually either slightly underbaking or a bit too much leavening, which causes a big rise and then collapse. Slightly reducing the baking soda or baking powder can help create a more stable rise.
Delicioso bread
So glad you liked it! 🙂
I made this today with low expectations, and wow was I surprised!! I forgot to grind the psyllium husks I had on hand, but otherwise I followed the recipe exactly, and it came out great. Very fluffy and it tasted good too! Remarkably good texture. Instead of forming a loaf by hand I lined a bread tin with parchment and packed the dough in there. I baked it the full 60 minutes on 350 (my oven temp is in 25 degree increments. Oh and I added 2 tbsp of nutritional yeast. Thanks so much for the amazing recipe!
That makes me so happy to read, Susan. 😊 I love when a recipe exceeds expectations!
So glad it turned out fluffy with a great texture, even without grinding the psyllium. That’s helpful to know. Pressing it into a lined bread tin is a great idea too, it can definitely help with a more even shape.
And 2 tablespoons of nutritional yeast sounds like a delicious addition. I bet that gave it a nice savory depth.
Thank you so much for sharing your experience!
Hello. I enjoyed this recipe.
Could it be made into bagels/ buns? How many would it make?
Hi, I’m so glad you enjoyed it, Edie 😊
Yes, you can definitely shape it into buns. Just divide the dough into smaller portions and shape them with slightly wet hands. I would flatten them a little so they bake evenly.
From one batch you’ll usually get:
• 6 medium buns
or
• 8 smaller buns
Bake them at 180°C for about 30 to 40 minutes, depending on the size. They’re done when they feel firm on the outside and sound slightly hollow when tapped. Let them cool completely before slicing so the texture sets properly.
For bagel style shapes, you can form a ring with a hole in the center.
If you try it, I’d love to hear how they turn out 😊
Ela,
What can be used in place of Psyllium husk powder in making this chickpea bread? Thank you.
Hi Adri 🙂
For this chickpea bread, psyllium husk powder is really the key ingredient because it absorbs a lot of liquid and creates structure. That’s what gives the bread its fluffy texture.
If you absolutely can’t use psyllium, the closest substitutes are:
• Ground chia seeds – use about double the amount in grams. The bread will be more dense and moist.
• Ground flaxseeds – also about double the amount in grams. Texture will change and it won’t rise quite as nicely.
You can also add a small amount of xanthan gum for extra binding, but it cannot replace psyllium 1:1 and won’t give the same structure on its own.
Just keep in mind that without psyllium, the result will be different and usually a lot less fluffy. If you can find it labeled as psyllium husk, psyllium powder, or psyllium fiber, that would still be the best option for this recipe.
Thank you Ela. Just a note, when I weigh out the psyllium husk, prior to grinding, it is quite a bit more than 4 tbsp/40 grams. Would you then use 4 tbsp or would you use the weighted measure of 40 grams? My kitchen scale has 9 tbsp/40 grams.. please help. Thanks again, I’m excited to try this recipe.
Hi Adri, please always follow the metric measurements (40 grams). Of course, the 4 tbsp are only for the powdered psyllium husk, not whole.
Just tried this bread recipe. Loved it. I am diabetic & hypothyroid, with still a lot of food allergies. Glad I stumbled upon this bread recipe. My sugar glucose didn’t spike at all from eating this. Will recommend this recipe to my Mum who is also insulin resistant and has a lot of food allergies like me.
That makes me so happy to hear, thank you for sharing this, Marc. I’m really glad it worked well for you and that your blood sugar stayed stable, especially with diabetes and food allergies in the mix.
I hope your mum enjoys it just as much. Thanks so much for taking the time to write this, it will help others!
Hi, thank you so much for your recipe.Just wanted to make a quick observation that when to add, salt is not the noted in your written recipe.I had to go on YouTube and find you and watch the video.to find the correct step to add.
Thank you so much for pointing that out, I really appreciate it 😊
You’re absolutely right, the salt step is missing in the written instructions. I’m sorry about the confusion, and thank you for taking the time to check the video.
I’ll fix this in the recipe as soon as possible so it’s clear for everyone.
So easy and so delicious 😋
The texture is amazing!!
Yay, that makes me so happy to hear 🙂
So glad you loved it, especially the texture. Thanks for the lovely feedback, Dori! 💛
You are welcome! Thanks for sharing a great recipe!!
Im wondering how long does the bread last fresh?
Should I keep it in the fridge? I’m also thinking of freezing it in slices.
Hey Dori, I mentioned it here in the blog post, I will copy and paste it for you:
Thanks much for your reply!! Sorry I missed reading that part, I guess 😉
This bread is so easy to make, with ingredients that are always on hand. I love the texture, how well is keeps, and the nutritive value. At first, I could taste the baking soda but it wasn’t detectable after cooling completely.
Thank you so much for the lovely feedback, Susan. 😊 I’m really happy to hear you enjoyed the texture, how well it keeps, and the nutritional aspect.
Yes, that slight baking soda taste can sometimes be noticeable when the bread is still warm, but it usually disappears completely once it has cooled. I’m glad that was the case for you too.
Thanks again for trying the recipe and taking the time to share your experience 💛
it was very wet and i followed it to the letter. I hate wasting product. I’m not following online recipes anymore. Disappointing bit live and learn.
Hey Meera! Hundreds of people have already made this bread successfully, so when it doesn’t work it’s usually one (or more) details that went wrong.
Can I ask a couple of things that make a big difference with this recipe: did you use dried chickpeas soaked overnight, or canned chickpeas (or cooked them)? And which psyllium husk did you use, whole husks or powder, and which brand? Also, did you weigh everything in grams on a kitchen scale?
I know it’s frustrating to waste ingredients, but if you’re up for giving it another try, we can usually pinpoint exactly what caused the issue.
Wonderful recipe! Thank you so much!
Thank you so much, Beth 😊
I’m really happy you liked it!
I rarely comenta but I made this bread few times and it”s our favorite now.
So nice. Thank you so much for sharing such wonderful recipes 🙏
That really means a lot, thank you so much 🥹
I’m extra happy when someone who rarely comments takes the time to write. So glad the bread has become a favorite in your home. Enjoy it again and again 💛
can you skip the baking powder? what shall you use instead?
You can skip baking powder, but for the best rise and crumb, keeping both really gives the most reliable result.
1) Use only baking soda + acid (vinegar or lemon juice)
This works, but the rise will be a bit less stable than with baking powder.
2) Increase baking soda a little (not too much)
You can very slightly increase the baking soda, but be careful. Too much will affect the taste and can cause collapsing. I generally don’t recommend relying on soda alone unless you’re experienced with it.
Why I use both
Baking powder gives a slower, more even rise.
Baking soda reacts quickly with the vinegar for an initial lift.
Together they create height and stability.
Amazing!! My husband’s first comment was, “I think I died and went to heaven!” Thank you for this recipe and your food experimentation.
We have been plant based for three weeks now. We are both loving all the things we can eat. This bread is so simple and delicious! I topped it with caraway seeds, which we both loved. This is a quick favorite. I got to listen to the chickpeas ‘pop’ as they expanded. That was a new experience.
It rose beautifully, but as it cooled it fell. I only baked it for 50 minutes. I am wondering if I bake it the entire 60 minutes, will that prevent it from falling?
Haha, that comment from your husband made my day 😄 I love that.
Yes, baking it the full 60 minutes can definitely help. If it falls while cooling, it usually means the inside wasn’t quite set yet. The loaf rises nicely in the oven, but if the center is still a bit underbaked, it can’t hold that structure once it cools.
A few tips that usually help with collapsing:
• Bake the full 60 minutes, and don’t be afraid to even add 5 extra minutes if your oven runs a bit cool.
• Make sure the loaf isn’t shaped too tall. A slightly flatter loaf is more stable.
• Let it cool completely before slicing. It continues to set as it cools.
• If your oven has hot spots, rotating the loaf once halfway through can help it bake more evenly.
Sounds like you’re already very close to a perfect loaf.
How much Nutritional yeast would you recommend to make it a little cheesy?
For a light cheesy note, I’d start with 2 tablespoons of nutritional yeast.
If you like it more savory and “cheesy,” you can go up to 3 tablespoons, but I wouldn’t add more than that or it can start to taste a bit bitter and dry out the crumb slightly.
Tip: nutritional yeast works really well together with
• a pinch of garlic powder
• a little onion powder
That combo makes the flavor much more bread-like and less chickpea-forward 😊
This is wonderful! I’m so glad I made this. Lots of protein and great nutrition, so much more than normal bread. I ,live in Japan where all commercial bread is super soft, white and devoid of substance.
Next time I think I want to add in some caraway seeds!
Thank you for this recipe.
That makes me so happy to read, thank you! 😊
I totally get what you mean about commercial bread, especially when you’re used to something with more substance.
Caraway seeds would be a fantastic addition. They pair really well with this kind of hearty, protein-rich bread and add so much flavor without overpowering it. Start with about 1–2 teaspoons and adjust to taste next time.
So glad the recipe worked well for you, and thanks for taking the time to leave such a lovely comment!
Is it possible to use something else than flax seeds — I can detect the slimy texture of the seeds but the bread tastes great otherwise.
Muchas gracias por compartir tus conocimientos. Eres un sol.
Ayyy, muchísimas gracias 🥰
Qué lindo mensaje, me alegra un montón leer eso. Un abrazo grande! 🌞💛
Thanks for all your recipes! I am avoiding flax. Do you think this recipe would work ok with chia seeds as a substitute? Could I just add more psyllium? Or do you have any other suggestions?
Thank you so much, Annella. 😊
Yes, you can avoid flax here. The best substitute is chia seeds, but make sure to use them finely ground. Whole chia won’t work the same way in this recipe.
You could increase the psyllium slightly, but too much psyllium can make the crumb gummy and a bit rubbery. What usually works best is replacing the flax 1:1 with ground chia.
If you try it, let me know how it turns out 💛
I made the bread yesterday and was very pleased with the result – my first gluten free bread that did not turn out too dense and hard! The taste is also good, however quite different from normal bread. One thing that irritated me was a quitw intensive chickpea smell after baking. Is that due to my chickpeas?
So glad to hear it worked well for you, that’s awesome 😊
Yes, the smell can definitely be related to the chickpeas. A stronger chickpea aroma usually comes from very fresh chickpeas, older chickpeas, or chickpeas that weren’t rinsed and drained really well after soaking. It can also happen if the batter isn’t blended completely smooth.
A few things that can help next time:
Rinse the soaked chickpeas very thoroughly and drain them really well.
Make sure the mixture is blended super smooth.
Use fresh psyllium husk powder and flaxseed if you’re adding any, older ones can intensify smells.
Let the bread cool completely, the chickpea smell often fades a lot as it cools.
The taste and smell also mellow out a bit by the next day. Happy you enjoyed the texture, that’s the hardest part with gluten free bread 💛