Chickpea bread is that it’s like dense cornbread, with a smoother texture and a slightly cheesy flavor that is made from chickpea flour. You can make endless variations by adding in any veggies that you would like. It’s great for a healthy vegan gluten-free breakfast or snack. Chickpea bread is low in fat, high in fiber, and super easy to make. It’s sure to be your new favorite recipe!

Stacks of 5 different types of chickpea bread with a black background.

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Chickpea flour bread is probably not like any other food you have had, but you are just going to need to give it a try!

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, and I think that it’s a variation of cecina.  

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.

We both had babies at the time and we decided that it was the best and easiest recipe you could make with a baby on your hip!

A stack of broccoli cheese chickpea bread on a white plate.

❤️ Why you’ll love this recipe.

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!

🧾 Ingredients and substitutions

  • Chickpea Flour – aka garbanzo bean flour. You can find it in most large grocery stores in the gluten-free flour section.
  • Water – to hydrate the flour.
  • Oil – to give it a moist texture. You can omit it for oil-free.
  • Nutritional Yeast – to add an umami flavor. You can leave it out if you don’t have any, but it flavors these egg cups nicely.
  • Salt – for flavor. You can use black salt instead for a more egg-like flavor.
  • Add-ins of your choice (see below)

✨ Variations

  • 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.
A stack of 5 types of gluten free vegan chickpea bread.

🥄 How to make chickpea flour bread

  1. Add chickpea flour, salt, nutritional yeast, and any dry herbs to a mixing bowl and give a quick stir.
  2. Pour in the water slowly while stirring then add the oil and continue to stir with a whisk for about 30 seconds making sure it makes a smooth batter.
  3. Allow the batter to sit for a few minutes while you prep the add-ins.
  4. Add any veggies, fresh herbs, or cheese that you would like and stir again.
  5. Pour the batter into an oiled 8″x8″ baking dish and bake at 425° F (218° C) for 20 minutes. (I like to take it out of the oven at this point and sprinkle some Kosher salt on it).
  6. Then turn the oven down to 350° F (176° C) and bake for an additional 20-25 minutes.
  7. Take out of the oven and allow to cool for 10 minutes before cutting into squares.

It’s delicious either warm or cold. You can even bake this bread in muffin tins to make easy grab-and-go vegan chickpea muffins. They’re great for easy make-ahead vegan breakfasts.

💡 Things to knows

Warning- Do not taste the batter!  I know you may be tempted, but don’t do it!  Chickpea flour tastes terrible before it is cooked! 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 the last time that you make that mistake. (The good news is that it does teach kids (and husbands) not to stick their fingers into your batter)!

➕ Add-ins

One of the best things about this chickpea bread is that you can add in anything you want to flavor it and make it different every time. These are some of my favorites.

🧈 Can I make it fat-free?

Yes, simply leave out the oil and line the baking dish with parchment paper before pouring it into the batter.

👩🏻‍🍳 Pro Tips

  • 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 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 altitudes).

🥡 Storage

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).

A piece of chickpea bread with a bite taken out of it.

🌟 More chickpea flour recipes

Chickpea flour is awesome stuff! There are endless amazing vegan and gluten-free recipes that you can make with it! It’s my go-to ingredient to replace eggs in any recipe! I love it so much that I ever wrote a post about all the ways to use chickpea flour.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Chickpea bread recipe

Stacks of vegan chickpea flour bread in 5 different flavor variations.
5 from 34 rating

Chickpea Bread

Yield: 8
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Author: Monica Davis
Bread made from chickpea flour with added spices and herbs.
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Ingredients

Basic Chickpea Bread Base

  • 1 1/4 cup chickpea flour
  • 1 1/2 cup water
  • 1 teaspoon salt
  • 3 tablespoons nutritional yeast, (optional for a cheesy flavor)
  • 2 tablespoons olive oil, (optional)

Sun-dried Tomato Version

  • 1/3 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon garlic powder, or 1-2 cloves fresh minced garlic

Sausage Flavored Version

  • 1 teaspoon fennel
  • 1 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 1 dash cayenne, or more for extra spice

Artichoke Version

  • 1 cup marinated artichoke hearts, chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder, or 1-2 cloves fresh minced garlic

Southwest Flavored Version

  • 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 teaspoon taco seasoning
  • 1 teaspoon cumin

Broccoli Cheese Version

  • 1 cup broccoli, chopped small
  • 1/2 cup onion, diced
  • 1/2 cup vegan cheese, shredded

Instructions
 

  • 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).
  • Add the chickpea flour, salt, and nutritional yeast to a mixing bowl.
  • Pour in the water slowly while stirring and add the oil. Continue to stir with a whisk for about 30 seconds making sure it makes a smooth batter.
  • Add the ingredients listed in the version that you wish to make and stir again for a few seconds.
  • Grease a small 8×8 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).
  • Bake at 425°F (220°C) 20 minutes, then take out of the oven and sprinkle with Kosher salt (optional).
  • Turn down the oven to 350°F (177°C) and bake for an additional 20 minutes.
  • Let cool for about 10 minutes before cutting into squares.

Notes

  • 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).
Serving: 1piece, Calories: 124kcal, Carbohydrates: 13g, Protein: 6g, Fat: 4g, Sodium: 305mg, Potassium: 269mg, Fiber: 3g, Sugar: 2g, Vitamin A: 10IU, Calcium: 10mg, Iron: 1.2mg
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