If you’ve ever craved a hearty, nourishing bread that’s both gluten-free and packed with plant-based protein, this Chickpea Loaf Bread is a must-try! It has the perfect combination of a slightly dense yet soft texture, making it ideal for sandwiches, toasting, or enjoying on its own with your favorite spreads. The nutty aroma that fills your kitchen as it bakes is simply irresistible!

What makes this bread so special? Instead of traditional flour, it’s made with raw chickpeas that are soaked, blended, and transformed into a dough. This technique creates a surprisingly airy yet satisfying loaf. A touch of olive oil adds richness, while psyllium husk acts as the perfect binding agent, giving the bread its structure without requiring gluten. And let’s not forget the walnuts (optional), but highly recommended, for a delightful crunch!

Chickpeas are a nutritional powerhouse that deserve a regular spot in your diet. Packed with plant-based protein, fiber, and essential vitamins like folate and iron, they support muscle growth, digestive health, and sustained energy levels. They also help regulate blood sugar levels, making them a fantastic ingredient for those looking for balanced meals. Plus, chickpeas contain prebiotics, feeding the good bacteria in your gut and promoting overall digestive well-being. If you’re aiming to incorporate more plant-based, iron-rich foods into your diet, chickpeas are a game-changer!

This gluten-free, nutrient-dense loaf is the perfect way to enjoy homemade bread while boosting your daily intake of plant-based protein and fiber. Try it with nut butter, avocado, or a drizzle of olive oil for a wholesome meal. Happy baking!

Ingredients:

• 1 ½ cups (350 g) raw chickpeas
• ½ cup (120 ml) lukewarm water
• ¼ tsp. salt
• 1 ½ tbsp. (14 g) instant yeast
• 1 tsp. honey (or preferred sweetener)
• 3 tbsp. olive oil
• 30 g coarse psyllium husk
• 40 g walnut halves (optional)

Directions:

1. Soak the raw chickpeas overnight in a bowl of water. For best results, place them in the fridge while soaking.
2. Drain and rinse the soaked chickpeas thoroughly, ensuring they’re well-strained before using.
3. In a food processor, blend the chickpeas with lukewarm water until smooth and creamy.
4. Add the salt, instant yeast, honey (or sweetener of choice), olive oil, and psyllium husk. Blend again until a thick, sticky dough forms.
5. Transfer the dough to a clean working surface. Wet your hands slightly to prevent sticking.
6. Flatten the dough into a large rectangle and, if using, press walnut halves evenly across the surface.
7. Roll the dough tightly over itself to form a loaf shape. Gently massage the surface with wet hands to smooth it out.
8. Place the shaped loaf onto a parchment-lined baking pan, cover it with a towel, and let it rise in a warm spot for 30 minutes.
9. Preheat the oven to 350°F (180°C). Score the top of the loaf with a knife, then bake for 45-55 minutes, or until golden brown and firm.
10. Let the bread cool slightly before slicing. Enjoy it fresh or toasted with your favorite accompaniments!

Prep Time: Soak overnight + 20 minutes prep
Baking Time: 45-55 minutes
Servings: 14 slices

Nutritional Information (per slice):

• Energy: 154 calories
• Protein: 6.31 g
• Fat: 7 g
• Carbohydrates: 17.86 g
• Fiber: 4.2 g

Storage Tips:

• Store at room temperature in an airtight container for up to 2 days.
• For longer freshness, refrigerate for up to one week.
• Freeze individual slices for up to 3 months. Toast them straight from frozen when needed!

There’s something magical about baking bread from scratch, especially when the result is not just delicious but also packed with nutrition. These Chickpea Mini Breads are a revelation in the world of gluten-free baking. They combine a delicate crust with a tender, airy interior that feels like a warm hug for your taste buds. Whether you’re making a quick sandwich, enjoying them with your favorite spread, or serving them alongside a hearty soup, these mini breads are sure to elevate any meal.

The star of this recipe, chickpeas, is a true nutritional powerhouse. As a rich source of plant-based protein, they’re an excellent choice for anyone looking to maintain muscle health or simply add more protein to their diet. Beyond protein, chickpeas offer high levels of dietary fiber, promoting a healthy gut and aiding digestion. They’re also brimming with essential vitamins and minerals, including folate, iron, phosphorus, and magnesium, nutrients vital for energy production, bone health, and reducing the risk of chronic illnesses.

Incorporating chickpeas into your meals can also support weight management by keeping you fuller for longer, thanks to their fiber and protein combo. Not to mention, they help stabilize blood sugar levels, making them an excellent choice for individuals managing diabetes or those looking to sustain energy throughout the day. As a versatile ingredient, chickpeas deserve a regular spot in your kitchen. Whether they’re ground into flour, roasted for snacks, or transformed into these delightful mini breads, their potential is endless.

These breads aren’t just about nourishment, they’re about creating moments. Imagine pulling warm, golden loaves from the oven, the smell of freshly baked bread filling your home. Whether it’s a quick breakfast, a lunchbox hero, or a dinner side, these mini breads are your trusty companion in the kitchen. Let’s dive into this wholesome journey and whip up something extraordinary together!

Ingredients:

• 1 cup (180 g) raw chickpeas
• ⅓ cup (80 ml) lukewarm water
• ⅓ cup (20 g) psyllium husk
• ¼ tsp. Himalayan salt
• 1 tbsp. instant yeast
• 1 tsp. honey
• 1 tbsp. olive oil

Directions:

1. Soak the raw chickpeas in room-temperature water overnight in the fridge.
2. Rinse the soaked chickpeas thoroughly and strain them well.
3. Blend the chickpeas with lukewarm water in a food processor until smooth.
4. Add salt, instant yeast, honey, olive oil, and psyllium husk to the chickpea mixture. Blend again until a sticky dough forms.
5. Transfer the dough to a bowl and press it into a smooth, cohesive mass.
6. Divide the dough into six portions. Shape each into buns or mini baguettes using oiled hands.
7. Place the shaped dough on a parchment-lined baking tray. Cover with a towel and let rise in a warm spot for 30 minutes.
8. Preheat your oven to 350°F (180°C). Score the breads if desired to create a decorative crust.
9. Bake for 30 minutes or until golden brown and cooked through.
10. Allow the breads to cool slightly before serving.

Prep Time and Baking Information:

• Prep Time: 20 minutes (plus overnight soaking, 30 minutes proofing)
• Bake Time: 30 minutes
• Servings: 6

Nutritional Information (Per Serving):

• Energy: 150 calories
• Protein: 6.95 g
• Fat: 4.21 g
• Carbohydrates: 26.68 g
• Fiber: 4.1 g

Storage Recommendations:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Thaw before use.

Notes:

• Enjoy these breads with cheese, hummus, salmon, avocado, or your favorite toppings.
• Perfect for sandwiches, snacks, or even breakfast!

If you’re on the hunt for a flatbread recipe that is naturally gluten-free, rich in plant-based protein, and versatile enough to complement any dish, then this Chickpea Flatbread, inspired by the traditional Italian “Farinata,” is the one for you. Farinata is a beloved dish in Ligurian cuisine, known for its simplicity, a savory pancake-like bread made with chickpea flour, olive oil, and water. However, in this recipe, I’ve taken it up a notch by using whole chickpeas instead of just chickpea flour. This slight modification adds even more texture, flavor, and nutrients, making it even more satisfying.

 What’s truly magical about this flatbread is its balance of crispiness and tenderness, paired with subtle flavors of rosemary, sun-dried tomatoes, and black olives. It’s a beautiful accompaniment to soups, salads, or even a base for a light, savory sandwich. But don’t be afraid to enjoy it on its own, its nutty taste and perfectly golden crust make it a star at the table.

Let’s talk about chickpeas—these humble legumes are a powerhouse of nutrition. They are high in plant-based protein, fiber, and essential nutrients like folate, manganese, and iron. Including chickpeas in your regular diet can offer numerous health benefits. For instance, their high fiber content aids digestion and promotes a healthy gut. The protein they provide is particularly helpful for those on a vegetarian or vegan diet, helping to meet daily protein needs without relying on animal products.

Another bonus? Chickpeas have a low glycemic index, which means they help stabilize blood sugar levels. This makes them an excellent choice for anyone looking to manage their blood sugar or simply make more balanced, nutritious food choices. And because chickpeas are so versatile, you can incorporate them into everything from salads to stews or, as we’re doing today, in this fantastic flatbread. Trust me, once you taste this, chickpeas might just become a regular guest at your dinner table!

Ingredients:

• 1 cup (180 g) raw chickpeas
• 2 ½ cups water, room temperature
• 3 tbsp. olive oil, plus 2 tbsp. for drizzling
• ½ tsp. salt
• Black pepper to taste (optional)
• 20 g chopped dried tomatoes
• 20 g sliced black olives
• Fresh rosemary leaves

Directions:

1. Soak the raw chickpeas overnight in water.
2. Rinse and strain the chickpeas the next day.
3. Blend the soaked chickpeas with water until smooth and creamy.
4. Add olive oil, salt, and optional black pepper, and blend again briefly to combine.
5. Line a baking tray (17 inch x 11 inch; 43cm x 28cm) with parchment paper.
6. Pour the batter onto the tray and spread evenly. Garnish with tomatoes, olives, and rosemary if desired.
7. Drizzle additional olive oil over the top.
8. Bake at 350°F (180°C) for 35-40 minutes until lightly browned. Cool slightly before slicing.

Prep Time:

• Overnight soaking
• 20 mins Prep
• 40 mins Baking

Servings:

• 8 Servings

Nutritional Information (Per Serving):

• Energy: 169 calories
• Protein: 4.76 g
• Fat: 10.35 g
• Carbohydrates: 14.84 g
• Fiber: 3 g

Storage & Recommendations:

• Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
• Reheat in the oven or on a skillet to restore its crispy texture.
• Enjoy as a snack, side dish, or use as a base for sandwiches or pizza-like creations.