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Chickpea Bread
Bread made from chickpea flour with added spices and herbs.
Course
Snack
Cuisine
gluten free, vegan
Keyword
chickpea bread, Chickpea flour
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
124
kcal
Author
Monica Davis
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
US Customary
-
Metric
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 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 (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).
Nutrition
Serving:
1
piece
|
Calories:
124
kcal
|
Carbohydrates:
13
g
|
Protein:
6
g
|
Fat:
4
g
|
Sodium:
305
mg
|
Potassium:
269
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
10
IU
|
Calcium:
10
mg
|
Iron:
1.2
mg