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.
Hello is it ok to sub ground flax seed for psyllium husk? If not where is a good place to get ground psyllium husk?
Yes, you can use ground flaxseed but be aware the taste might be different (psyllium has a plain taste but not flaxseed). If you’re interested in the one I’m
using, you can order it here
https://amzn.to/3E2znHo
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)!
Thank you so much,i do love bread, ive got a glutenfree, lactose free and cowmilk eggwhites free diet, so i will try these. I love the hummus with tasts in it, do i make them like the begining? Soke them, in mixer till fine and then put chili or other taste to them? Thank you
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!
These look great! Is there a vegan substitute for the honey or omit? Thank you
Yes, you can use another sweetener of your choice or omit it all together. It’s used to help the yeast have its effects on the breads
Can you make a loaf out of this recipe? If so, what would the baking time be please?
Yes sure you can. You’ll need to bake for 45 minutes..
Hi,
A few questions about the quantities:
The measurements are not adding up: 1 cup chickpeas are 230g not 180g and 20 g psyllium husk is 1/4 cup.
Also it took a lot more than 80 ml of water.
Hope they still turn out.
Thanks
Just get a chance to see your comment. I hope you enjoyed your bread.
If you google 1 cup chickpea it’s always 180 t0 190 g because the density of each pea may vary slightly.
For the psyllium husk, the weight may vary if it’s coarsely or finely ground.
Overall, for this recipe, it doesn’t really matter if you’re not precise, it will still work 🙂
What will be a good substitute for oil?
You can use any source of fat you prefer, like butter or ghee or even coconut cream for example (instead of the water).
Hi, looking forward to trying this, has anyone used ground flaxseed instead of the psyllium husks?
Hi
Even if you don’t recommend it, how much canned drained chickpeas should you use ?
Please
Thanks
If you want to to use canned chickpeas (even though the breads will be more compact and have a sticky texture), you need to use 2 cups to get
the same amounts as in this recipe!