Chickpea Mini Breads
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
- â…“ cup (80 ml) lukewarm water
- â…“ cup (20 g) psyllium husk
- ¼ tsp. Himalayan salt
- 1 tbsp. instant yeast
- 1 tsp. honey
- 1 tbsp. olive oil
Directions:
- Soak the raw chickpeas in room-temperature water overnight in the fridge.
- Rinse the soaked chickpeas thoroughly and strain them well.
- Blend the chickpeas with lukewarm water in a food processor until smooth.
- Add salt, instant yeast, honey, olive oil, and psyllium husk to the chickpea mixture. Blend again until a sticky dough forms.
- Transfer the dough to a bowl and press it into a smooth, cohesive mass.
- Divide the dough into six portions. Shape each into buns or mini baguettes using oiled hands.
- Place the shaped dough on a parchment-lined baking tray. Cover with a towel and let rise in a warm spot for 30 minutes.
- Preheat your oven to 350°F (180°C). Score the breads if desired to create a decorative crust.
- Bake for 30 minutes or until golden brown and cooked through.
- 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!
Can these be made with canned chickpeas?
I don’t recommend it and please, check the other comments for more explanation
Can you use canned chickpeas, if so what amount?
I don’t recommend it and please, check the other comments for more explanation
Hi, can I use tin chickpeas?
I don’t recommend it and please, check the other comments for more explanation 🙂
Are these mini breads higher in carbs than lentil loaves? I’m T2Diabetic and all bread usually raises my bs levels too high. 26g is a higher carb count than most shop bought wholewheat bread and that spikes me at only 14g
You need to ask your doctor for more accurate response but all I know is that 1 cup dry red lentil contain about 130g of total carbs and 1 cup dry chickpea contain about 112g of total carbs! That means red lentils are slightly more rich in carbs than chickpeas. Also a lots of nutritional studies recommend to people with type 2 diabetes to consume legumes in general (lentils, beans and chickpeas), because it seems, they even decrease blood sugar levels when consumed!
Very tasty
Glad you loved it 🙂
These look delicious. However I only have tinned chickpeas in stock at the moment. Could I use chickpea flour instead?
I don’t understand how the carbohydrates pet serving was calculated..if you are starting with a total of 45 carbs..1 cup of raw Chickpeas, and there are 6 servings…45÷6=7.5 carbs how did the carbs become 26.68? Wouldn’t you have to consume half of the bread made?
I think you’re getting confused with the carbs content in 1 cup cooked chickpeas (45 to 50 g total carbs), here I’m working with dried chickpeas.
Here’s a response from ChatGPT that explains the difference for you:
Dried chickpeas (180 g or 1 cup): When dry, chickpeas are compact, with about 112 g of total carbohydrates, as noted in some databases and studies, including USDA references. Dried chickpeas (180 g or 1 cup): When dry, chickpeas are compact, with about 112 g of total carbohydrates, as noted in some databases and studies, including USDA references. These figures account for their weight without water content.
Cooked chickpeas: After soaking and boiling, the volume increases due to water absorption, leading to a reduced concentration of nutrients per cup, with carbohydrates often measured around 45-50 g per cup depending on preparation.
I’d also like to know if canned chickpeas or chickpea flour would work?
Yes, you can use chickpea flour but I don’t recommend canned chickpeas (see my other comment about this topic).
Yes,yo can use chickpea flour but I don’t recommend canned (cooked) chickpeas (please, check out the other comment for further explanation)!
I’ll have to order the psyllium husks but I can’t wait to try this.
Great! Let me know how you like it.
What can I use instead of psyllium husk? Thank you.
Ground flaxseed is an alternative to psyllium husk, but the texture and taste may be different from the psyllium bread!