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).
Did you make this recipe? Leave a comment and let us know what you think!
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
Pre-heat your oven to 425° F. (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 and then add the water.
Stir with a whisk for about 30 seconds until all the lumps are gone and you have a thin pancake-like batter.
Add the ingredients listed in the version that you wish to make and stir again for a few seconds.
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).
Bake at 425° F for 20 minutes, then take out of the oven an sprinkle with Kosher salt (optional).
- Turn down the oven to 350° F and bake for an additional 20 minutes.
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).
A very similar recipe that’s made thinner like a crepe in a skillet is called Socca.
Looking forward to trying your version here with all the wonderful add-ins!
Yes, I use a thinner batter and pan fry it to make vegan omelets too! I’ll have to look into socca recipes! 🙂
Can I make this with pureed boiled chickpeas?
No, sorry Maja, you can’t use whole chickpeas, you need to use chickpea flour. I hope that you try it! 🙂
Can this bread be frozen?
My family eats the whole batch every time I make it so I’ve never needed to freeze it. I think if you froze it, you may want to heat it back up in the oven for 5 minutes or so to dry it back out. It’s very moist and I could see it getting kind of soggy if you froze it and then thawed it. Let me know if you try it. 🙂
I just discovered how awesome chickpea flour is! Never did I think about adding whole veggies to the bread. I love the idea of sun dried tomatoes in it and maybe some cheese!
Chickpea flour is amazing stuff! I love that you can add anything you want to this and make it your own!
I just made the artichoke version. It came out delicious. I can’t wait to try the other variations. Thank you so much for sharing such awesome recipes!
You’re welcome Ellen! I’m so happy that you liked it! 🙂
I went to Lucca, Italy about a month ago and discovered Ceccina, and fell in LOVE. It was my first time internationally as a vegan (also first time internationally!) The two weeks in Lucca were filled with Ceccina, and I knew I had to try making it myself. I can’t wait to try making this!
I have never had authentic Ceccina from Italy, but I would LOVE to! Hope this compares to your memories! 🙂
Made the artichoke version tonight, really good! Super dense and filling. Didn’t have 8×8 pan so I used a 6×8 glass baking dish and left it in the oven just a little longer since it was thicker. Thanks!
So happy you liked it Geri! Yes, good call on leaving it in a little longer. If you make it in a smaller pan it will need a little more cook time. If it is in a larger pan it may need a little less time because it wont be as thick. 🙂
I tried the tomato basil but spread it out on a sheet pan to get thinner cracker like squares.
Topped with a Feta Spread, brined tomatos slices and basil = great appertiser.
I will try another variation soon.
Thank you
Your welcome Keith! So happy that you tried it. Making it thin and putting a spread on it is a great appetizer idea! Sounds delicious! 🙂
OMG. My new favorite snack.
Filling, high in protein, easy to make and you can change up the flavors.
Thank you !
So glad that you liked it Jennifer! What flavor is your favorite?
Could it be made in a sweet version with fruit and nuts, or works the flavors not suit?
I have never done a sweet version. It has a more savory taste, but it could work if you reduced the salt and omitted the nutritional yeast. Interesting idea, let me know if you try it! 🙂
Hi! I just read the article (looks delicious!) and wanted to comment on the “Chichina” bit: you could not find it because it’s Italian, it’s “cecina”, a traditional recipe from Tuscany and Liguria 🙂 It’s also known as “farinata” and other various names (with slightly different recipes) throughout Italy.
Thank you! I knew that I was spelling it wrong, and we weren’t even sure how to pronounce it! Thanks for solving the mystery for me!
Made this last night. Did the broccoli cheese version. It is delicious!
So happy that you liked it! Broccoli cheese is one of my favorites!