Chickpea Bread! What in the world is chickpea bread? Well, it’s…
- Vegan
- Gluten-free
- Packed with protein
- High in fiber
- Low in fat
- Filled with spices and veggies
- Your new favorite food!
The best way that I can explain this chickpea bread is that it’s like dense cornbread, with a smoother texture and a slightly cheesy flavor that is made from chickpea flour.
It’s probably not like any other food you have had, but you are just going to need to give it a try!
How I learned about the wonders of chickpea flour…
My dear friend Cayce made this for me 12 years ago when we first went to visit her at the farm sanctuary, OohMahNee, (You may have seen her and the farm in the documentary Vegucated or A Peaceable Kingdom).
Anyway, she called this bread “Chichina,” but said she had no idea where she got that name. I’ve searched for the original recipe or the origins of it with no luck. We both had babies at the time and we decided that it was the best and easiest thing you could make with a baby on your hip!
So… in our house it is referred to as Chichina. I’ve changed Cayce’s original recipe a bit and started adding veggies and different herbs to it.
What makes chickpea bread so great?
Other than the things listed above, chickpea bread is amazing because it can be made with so many variations of spices and vegetables.
I give you the 5 flavors that my family likes the most, but honestly, you can throw in whatever spices and veggies you like, and it will be delicious every time!
Our favorite variations of chickpea bread:
- Sun-dried Tomato and Basil- with garlic sun-dried tomatoes and fresh basil (Olives are good in this version too).
- Sausage Bread- Fennel seeds, red pepper flakes, oregano, and cayenne
- Artichoke and Herbs- Marinated artichoke hearts with garlic and oregano
- Southwest Style- with onions, corn, beans, tomatoes, olives, with taco seasoning
- Broccoli Cheese- with onions, broccoli, and vegan cheese
How do I make this chickpea bread?
- Add chickpea flour, salt, nutritional yeast, and any dry herbs to a mixing bowl and give a quick stir.
- Pour in the water and stir with a whisk for about 30 seconds making sure it makes a smooth batter.
- Add any veggies, fresh herbs, or cheese that you would like and stir again.
- Pour the batter into an oiled 8"x8" baking dish and bake at 425° F for 20 minutes. (I like to take it out of the oven at this point and sprinkle some Kosher salt on it).
- Then turn the oven down to 350° F and bake for an additional 20-25 minutes.
- Take out of the oven and allow to cool for 10 minutes before cutting into squares.
Warning- Do NOT taste the batter! I know you may be tempted, but don’t do it! Chickpea flour tastes like poison before it is cooked, and it will taste terrible! It will taste nothing like the finished product! I know that you are going to get some on your finger and just instinctively lick it off, it will be that last time that you make that mistake. (The good news is that it does teach kids (and husbands) not stick their fingers into your batter)!
Things that work well in chickpea bread:
- broccoli
- sundried tomatoes
- olives
- fresh or dried herbs
- onions
- garlic
- bell peppers
- artichoke hearts
- vegan cheese
- corn
- beans
- vegan pesto
Can I make this chickpea bread fat free?
Yes, simply leave out the oil and line the baking dish with parchment paper before pouring in the batter.
Tips for making perfect chickpea bread every time:
- If you use a wet vegetable like zucchini or tomatoes reduce the liquid by about 2 tbsp.
- Allow the chickpea bread to cool for about 10 minutes before slicing it. This will allow it to firm up even more and slice nicely.
- Don’t add more than 2 cups of additional veggies or other ingredients. It won't have enough batter to hold it all together.
- Make sure you cook it enough. If the chickpea flour is not cooked all the way it will taste terrible! It should be like a firm and slightly golden brown and starting to form cracks when it's done. (Oven temperatures vary, and it will need to cook longer at high altitude).
- Delicious served either warm or cold.
- Store in the fridge if not eating within the first 24 hours. (Will keep out of refrigeration for 24 hours or in the fridge for about 3 days).
Want more ideas of what to make with chickpea flour? Make sure to check out my article 45 Chickpea Flour Recipes That will Amaze You!
Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see yours too!
Bread made from chickpea flour with added spices and herbs.
- 1 1/4 cup chickpea flour
- 1 1/2 cup water
- 1 tsp salt
- 3 tbsp nutritional yeast (optional for a cheesy flavor)
- 2 tbsp olive oil (optional)
- 1/3 cup sun-dried tomatoes chopped
- 1/4 cup fresh basil chopped
- 1/2 tsp garlic powder or 1-2 cloves fresh minced garlic
- 1 tsp fennel
- 1 tsp red pepper flakes
- 1 tsp oregano
- 1 dash cayenne or more for extra spice
- 1 cup marinated artichoke hearts chopped
- 1 tsp oregano
- 1/2 tsp garlic powder or 1-2 cloves fresh minced garlic
- 1/2 cup black beans
- 1/2 cup corn
- 1/4 cup tomatoes diced
- 1/4 cup olives chopped
- 1/4 cup onion diced
- 1 tsp taco seasoning
- 1 tsp cumin
- 1 cup broccoli chopped small
- 1/2 cup onion diced
- 1/2 cup vegan cheese shredded
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Preheat your oven to 425°F (220°C) (It will take longer for your oven to heat than it will to mix up the batter).
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Add the chickpea flour, salt, and nutritional yeast to a mixing bowl and then add the water.
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Stir with a whisk for about 30 seconds until all the lumps are gone and you have a thin pancake-like batter.
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Add the ingredients listed in the version that you wish to make and stir again for a few seconds.
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Grease a small 8x8 baking dish with about 1 tbsp of oil and pour the batter into the dish. (You could also use an iron skillet or a pie dish).
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Bake at 425°F (220°C) 20 minutes, then take out of the oven and sprinkle with Kosher salt (optional).
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Turn down the oven to 350°F (177°C) and bake for an additional 20 minutes.
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Let cool for about 10 minutes before cutting into squares.
- Nutrition facts are calculated from the basic chickpea bread recipe.
- To make this oil-free: You can omit the oil and line the baking pan with parchment paper.
- Allow cooling for 10 minutes before cutting to allow it to firm up and hold together better.
- Do NOT taste the batter! Chickpea flour tastes terrible before cooking.
- Store in the fridge if not eating within the first 24 hours. (Will keep out of refrigeration for 24 hours or in the fridge for about 3 days).
