Wholesome vegan chickpea bread that tastes amazing!
Made with 4 main ingredients, it’s incredibly easy to whip up. This homemade bread is gluten-free, grain-free, has no oil and is packed with flavor.
Enjoy the simplicity of this protein-powered, no-knead, no-yeast creation straight from your own kitchen!
For those seeking a gluten-free bread rich in fiber and protein, you must give this chickpea bread recipe a try. If you are a bread lover, you can also check my other bread recipes, like these quick lentil bread rolls, this delicious no yeast quinoa bread, or this easy gluten-free seed bread.
Post Contents
Recipe Highlights
- Dietary – vegan, whole food, oil-free, gluten-free, nut-free, yeast-free, grain-free
- A flourless bread recipe
- Quick and easy to whip up
- No yeast bread
- No knead bread recipe
- Only 4 main ingredients
- Loaded with plant protein
- High in fiber
- Wholesome & nourishing bread
- Budget-friendly
- Perfect for toasting and sandwiches
Ingredient Notes
This easy wholesome chickpea bread is made with 4 main ingredients. Here they are:
- dry chickpeas – I used dry chickpeas, soaked overnight, then rinsed and drained well
- whole psyllium husk – it is an essential ingredient for this recipe. Use whole psyllium husk and not psyllium powder. It acts as a binder in this recipe and gives elasticity to the gluten-free dough. Also, it’s basically soluble fiber and may improve your gut health.
- baking soda – works as a leavening agent and helps to provide lift to this no-yeast bread loaf.
- apple cider vinegar – an acidic ingredient that reacts with the baking powder and helps the rising of the bread. You can also use lemon juice.
- salt– I used a small amount of Himalayan salt to enhance the flavor.
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Wholesome Chickpea Bread
The full printable recipe is at the bottom of this post.
Prepare to bake! Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
Step 1: Soak the chickpeas – Soak chickpeas overnight in a medium bowl with plenty of water. Then, rinse and drain well.
Step 2: Blend the chickpeas – Place the chickpeas in a food processor. Blend for several minutes until finely chopped. You may need to scrape down the sides from time to time.
Step 3: Add the remaining ingredients and blend – After that add the remaining ingredients in the food processor. Try to put the apple cider vinegar right on top of the baking soda. Process everything together until well-mixed.
Step 4: Shape the bread loaf – Put the bread dough in a large bowl. Gently press it between your hands until a well combined dough is formed. After that, shape the dough into a loaf and place it in the baking pan. Make some light cuts on top of the dough with a sharp knife. Sprinkle pumpkin seeds on top.
Step 5: Bake – Bake the chickpea bread loaf at 350°F (180°C) for about 1 hour.
Let it cool for a while on a cooling rack before slicing it. You can enjoy this chickpea bread with homemade guacamole, or this creamy zucchini spread!
Top Tips
- Elevate the bread’s flavor – by adding your preferred fresh or dried herbs (like thyme, rosemary, sage, Italian seasoning), spices (such as onion, garlic powder, or cumin), sun-dried tomatoes, or chopped olives.
- Shape the dough to your liking – whether you opt for a single large loaf or smaller bread rolls or baguettes, just make sure to adjust the baking time accordingly.
- Allow to cool completely – transfer the bread to a cooling rack and let it rest for at least 15 minutes before slicing.
How to Store
Let the bread loaf cool completely before storing it.
Room temperature: Store any leftover vegan bread at room temperature tightly covered / in an airtight container for 2 days.
Fridge: Or, let cool, then store in an airtight container in the fridge for longer, up to 3-4 days.
Freezer: You can also freeze this chickpea bread either whole or sliced. Place it in a freezer-safe container and store for up to 3 months. Let thaw at room temperature.
Reheat: Reheat the chickpea bread in a preheated oven set to 350°F (180°C) for about 10 minutes. Alternatively, use a toaster oven/ microwave.
How to Serve
- Serve alongside soups and stews – for a wholesome and filling meal, like this Creamy Mushroom Soup, delicious Kale Potato Soup, or cozy Parsnip and Squash Soup.
- Top a slice with a delicious dip – like this homemade guacamole, easy & creamy zucchini dip, or this 10-minute bean dip.
- Make a toast or sandwich with it.
More Gluten-free Bread Recipes
If you try this Wholesome Chickpea Bread, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Wholesome Chickpea Bread | Gluten-free
Equipment
Ingredients
- 1 cup (180 g) dry chickpeas, soaked overnight, then rinsed and drained
- ¼ cup (20 g) whole psyllium husk
- ½ tsp baking soda
- ½ tbsp apple cider vinegar
- ½ tsp Himalayan salt
- ⅓ cup (80 ml) water
Instructions
- Soak the chickpeas overnight in a large bowl with plenty of water. Then, rinse and drain them well.
- Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
- Place the chickpeas in a food processor. Blend for several minutes until finely chopped. You may need to scrape down the sides from time to time.
- After that add the remaining ingredients in the food processor. Try to put the apple cider vinegar right on top of the baking soda. Process everything together until well-mixed.
- Put the bread dough in a large bowl. Gently press it between your hands until a well combined dough is formed.
- After that, shape the dough into a loaf and place it in the baking pan (mine measures 23 x 12 cm (9" x 5"). Make some light cuts on top of the dough with a sharp knife. Sprinkle pumpkin seeds on top.
- Bake for about 1 hour. Let the bread cool slightly on a cooling rack before slicing it. Enjoy!
Notes
- Psyllium husk – it is an essential ingredient and you cannot substitute it for any other ingredient. It binds the gluten-free chickpea bread and holds it together. Use whole psyllium husk and not psyllium powder.
Nutrition
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I love all things chickpea and want to try this bread. However I’m worried about not having cooked the legume thoroughly. What are your opinions on this.
Thank you in advance
Diane
Baked it today, I doubled ingredients but still very small( maybe 9 slices😐)
This bread is the best vegan bread I’ve ever had and so easy to make. Am making extra loaves for friends to try 😁
Thank you so much! I’m thrilled to hear it’s your favorite vegan bread, and it’s wonderful that you’re sharing it with friends. Hope they enjoy it as much as you do! 😁
I love this recipe! Can I substitute dry yeast for the vinegar and baking soda? I’d love it if the bread rose a bit more. Thank you for your recipes!
Can I use chickpeas from the can? Do you loose nutrients from soaking the lentil . I’m very fascinated with your plant base bread recipes and about to try.
Hi Joy,
thank you for your interest in my plant-based bread recipes! For this recipe, it’s best to use dry chickpeas that have been soaked but not cooked, as canned chickpeas might alter the texture and consistency of the bread. Soaking them doesn’t reduce their nutrient content, in fact, it makes some nutrients more accessible and easier to digest. I hope you enjoy baking the bread, and feel free to reach out if you have any more questions!
Hi Venelina,
can i substitute the Chickpeas with Chickpea Flour?
Txs!
Hi Despina,
I’m not sure you can do that. Chickpea flour is more concentrated and absorbs more liquid than whole chickpeas so I can’t say how it will turn out.