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:
This looks great, can’t wait to try it! Can chickpea flour be substituted for the dried chickpeans?
Hi Wendy, I created a chickpea flour bread which you can check out. 🙂
Love this recipe! So easy and healthful. First time made 2 small loaves. Now doubled recipe to make one bigger one that is smelling wonderful in the oven! Can I triple recipe and make an even bigger one? Or would the inside not get done? (Thanks for offering directions for 2&3 times.
Yes, you can triple the recipe! 😊 The main thing is to make sure the loaf isn’t too thick, otherwise the outside can brown before the center is fully baked. I’d recommend shaping the larger loaf a little wider rather than making it much taller, and you may need to add some extra baking time. Keep an eye on it toward the end, and make sure the center feels firm before taking it out. So glad you love it! ❤️
Hi, this was easy to make and tasted good but my loaf was very airy and squishy on the top and super dense at the bottom! Where did I go wrong? I made the 2 x recipe so it was bigger with enough to go round but I should probably have done the smaller size for my first one. Thank you for creating this x
I’m so glad you liked the taste! ❤️ With the 2x recipe, the loaf is thicker, so it can be a little trickier to bake evenly. The airy/squishy top and dense bottom usually mean the center needed more time to bake and set. Next time, I’d try shaping it a little wider and flatter rather than taller, and give it some extra baking time if needed. Also, make sure to let it cool completely before slicing, as it continues to firm up as it cools. 😊 I hope your next loaf turns out perfectly!
This recipe was phenomenal. I did not use psyllium. I replaced it with 1:1 chia seeds. After mixing in a Vitamix, it was still fairly moist. I was dubious.I baked the bread in a toaster for 40 min on wax paper. It was delicious. I’ll make this again for sure!
Thank you so much for sharing! 🙂
Just when.I thought I couldn’t love chickpeas any more than I already do, I found your recipe. My bread looks a lot darker than yours, but it’s delicious! Thanks for sharing.
Awesome! So glad it turned out amazing! Yes, some psyllium brands color the bread a lot darker, almost purple/black. 🙂
I made this today. It turned out excellent! Thank you!
You are very welcome! 🙂
Can I just add extra flax seed instead of using the psyllium husk powder? Thanks!
You could try to replace them with the double amount of ground chia seeds, however, the bread won’t rise and will be a lot denser.
this looks so easy!! I have been spending a fortune on gf bread for my son with 4 food allergies. he can have all the ingredients in this bread and there is lots of fiber!!! 🎉yay!
Wonderful! I hope you’ll love the bread. 🙂
You’re a genius. I made this today. Great taste, easy to make, and nutritious. Have you considered using chickpea flour? That would save the soaking and processing steps…
I’m so happy to hear it turned out great! I actually created my chickpea flour bread recipe after sharing this recipe because so many people kept asking for a chickpea flour version.
So tasty and very easy instructions to follow. So pleased to have found such a healthy bread, which I will be making often!
I’m so happy you enjoyed the bread. Thanks for taking the time to leave such a lovely comment! 💚😊
excellent and easy!
Thanks for your great feedback! 🙂
i used whole psyllium instead of the powder, maybe it’s more dense then it should be, i’ll try again and check the difference and keep you posted. i’ll def add more flavors next time. 🙂 it’s a good replacement for those times we crave a little bread and trying to no eat flour ect.
Yes, that’s very likely the reason! 😊 Whole psyllium husks absorb water very differently than psyllium husk powder, so the texture will be quite different. If you only have whole psyllium husks, grind them into a fine powder first and measure them after grinding, not before. Using a kitchen scale is even better for the most accurate results.
I hope your next loaf turns out exactly the way you want it! And yes, adding your favorite herbs and spices is a great idea. Thanks for giving it a try! 💚
Amazing!
Thank you Chantal! 🙂
Can you omit the flax seeds? This looks so good but I can’t eat flax seeds
Hi Christy, you could use ground chia seeds. Ground pumpkin seeds like I use in my Red Lentil Bread can work too.
For some reason my bread came out very dark not like the color in any of the pictures I use the correct recipe and temperature of oven
Hi! 😊 Some psyllium brands can turn the bread purple, gray, or much darker than expected due to a natural reaction. It’s completely harmless, but it can definitely affect the color. 💚
Thank goodness you said that. Mine came out sorta purple/brown.
Easy to follow recipe.
Why can’t you use tinned chickpeas if you’re soaking them anyway?
Because tinned/canned chickpeas are already cooked and soaked chickpeas are not cooked.
Is that only a concern for texture? Or nutrition?
It’s mainly because cooked chickpeas behave very differently from soaked raw chickpeas. 😊 Cooking changes the starch structure, making canned chickpeas much softer and much higher in moisture, so they won’t produce the same texture. Also, 1 cup of dried chickpeas expands to much more than 1 cup of canned chickpeas after soaking, so the ingredient amounts aren’t equivalent. That’s why this recipe only works with soaked dried chickpeas. 💚
excellent recipe 👌🏽 well explained & easy to follow 🤗 super foods is important for the vessel 🤸🤸🏼♀️🤸♂️
Thank you so much! 😊 I’m so happy you found the recipe easy to follow and enjoyed it.