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:
I love the option to make a quick bread good protein and fiber. I made it today. Flavor was great but mine was darker than yours. It didn’t seem to rise very much – not as much as yours at least. Any suggestions if I did something wrong? We used it to make grilled cheese sandwiches. Husband loved it.
Thank you so much! ❤️ I’m glad you enjoyed the flavor! 😍
The darker color and the fact that it didn’t rise quite as much could actually be related to the brand/type of psyllium powder you used. Different brands can vary quite a bit in how strongly they absorb liquid and form a gel, which can affect the texture and rise of the bread.
If you followed the recipe exactly, I don’t necessarily think you did anything wrong. 😊 If you tell me which psyllium powder brand you used, I can take a closer look at it. ❤️
Hi, I really love the idea of this recipe. My problem is that it rises, but then collapses as it cools. I added baking time, but the same thing happens. The bread turns into a cracker. Any suggestions?
Hi! 😊 If the bread rises nicely in the oven but then collapses as it cools and ends up cracker-like, it sounds like the structure isn’t strong enough to hold the rise. Since you’ve already tried baking it longer, I wouldn’t recommend simply increasing the baking time further.
One thing I would check first is the psyllium husk powder. Different brands can behave quite differently in baking, especially in how much water they absorb and how strong a gel they form. Make sure you’re using psyllium husk powder (not whole husks) and weighing it in grams.
Also make sure the chickpeas are well drained after soaking and that you’re using exactly 400 g of soaked chickpeas (not canned/tinned/cooked chickpeas). Too much water can make the dough too soft and cause the loaf to collapse as it cools.
If you tell me which brand of psyllium powder you’re using and the exact weights you used, I’d be happy to help troubleshoot it further. ❤️
Hi can you use cooked chickpeas? or it must be soaked and raw? I’ve never tried it before so I’m just asking
Hi, they must be raw and not cooked. 🙂
Ela, this turned out so well! can hardly realize it’s vegan and gluten free! thank you so much!
I’d love to know, and sorry if that was being asked before, if there are some additions I could add to make the flavour a little more original bread?
Again- thank you!🤍
Hi Stav, so glad you love it! Yes, I mention so many additions in the post. I hope you’ll like them. 🙂
Eating a high fiber/high protein diet (that’s what I focus on, but I have some fat and carbs in the way of fruit and veggies) has changed my life! It only took me 60 years!! This recipe makes it so I can keep bread in my diet. I add a little more salt. I love it toasted with sunflower seed butter. Yum!!
I love hearing that a high-fiber, high-protein diet has made such a difference for you, and I’m thrilled this bread lets you keep bread in your diet. Thank you for trying the recipe and sharing your experience! 🙂
Super recept! Postoji li mogućnost da se koristi nešto umjesto psilijuma? Ne podnosim ga dobro, napuhuje me. Hvala!
Svaka čast na trudu i receptima 🙂
Hvala puno! 😊 Nažalost, u ovom receptu psilijum je glavno vezivo i ne bih ga preporučila jednostavno izostaviti. Mljevene chia sjemenke mogu poslužiti kao zamjena, ali kruh će biti gušći i tekstura će biti drugačija. Ako vam psilijum uzrokuje nadutost, možda je najbolje isprobati neki od mojih recepata za kruh koji ga ne sadrže. ❤️
https://elavegan.com/gluten-free-seeded-bread/
Excellent recipe! I put a bit more salt, but that’s the only change I made.
Toasting really brings out the flavor., though it does take a while to toast, probably due to the high protein content.
Thanks so much for the great feedback Catherine. 🙂
Hello, I just put it in the oven, but it never thickened after I added the baking soda, baking powder and vinegar. It’s very runny lol so it doesn’t look like your video. I guess it will still bake almost flat though
what am I missing?
thank you!
Hi Isabel, it sounds like you may have used canned/cooked chickpeas instead of dried chickpeas, or whole psyllium husks instead of psyllium husk powder. It’s very important to measure all ingredients by weight in grams and to use psyllium husk powder as specified in the recipe. Whole psyllium husks have a very different volume, so if you measure them by volume instead of weight, you may end up using roughly half the amount needed, which would explain why the dough didn’t thicken properly.