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).

Want more ideas of what to make with chickpea flour? Make sure to check out my article 45 Chickpea Flour Recipes That will Amaze You!

Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see yours too!