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Grain-free, oil-free, sugar-free, and vegan triple chickpea sandwich bread! It is made with chickpea flour, canned chickpeas, and chickpea liquid (aquafaba).

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My Chickpea Flour Sandwich Bread is a staple at our house. Grain-free, vegan, and only 5 ingredients (chickpea flour, seltzer water, oil, baking soda, and sweetener), it is easy, versatile, and perfect for toasting, rounding out a simple meal, and the ubiquitous sandwich making.

And yet…I decided to create another version. Specifically, one wit a fine, yet somewhat denser, texture that can be sliced very thinly. After a slew of sad, sunken, and otherwise misguided test loaves, I finally found success.

Introducing my Triple Chickpea Sandwich Bread.

Benefits of Triple Chickpea Bread

This delectable bread is:

  • Grain-free
  • Vegan
  • Made with 5 ingredients (plus water and optional salt)
  • Oil-free
  • Sugar-free
  • Gluten-free

The inspiration for this loaf comes from a bread recipe I made ages ago called “hummus bread.” It was a traditional quick bread loaf (i.e., all-purpose flour, eggs, milk, oil), but it also included a can of pureed chickpeas, as well as an assortment of Middle Eastern spices.

The texture was heavenly: a fine texture, yet also pleasantly dense, so much so that it could be cut into very thin slices. The cooked (canned) chickpeas also add a buttery, nutty flavor to the bread, despite the absence of both nuts and butter.

I have used pureed beans in a few other grain-free bread recipes (this is a particular favorite), so why not see what happens in a chickpea flour bread? I threw caution to the wind, and chickpeas into my blender.

It took some tweaking, but it worked!

My final recipe includes a puree of both the chickpeas and the chickpea liquid. The latter is also known as aquafaba, a vegan replacement for egg whites that can be whipped into frothy meringues and incorporated into baked goods for added structure.

How to Make Triple Chickpea Sandwich Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 375F (190C). Spray a 9×5-inch (22.5 x 12.5 cm) loaf baking pan with nonstick cooking spray (or grease/ oil the bottom and sides.

Step Two: Puree the Chickpeas

In a blender, process the water, lemon juice, and chickpeas with their liquid (the aquafaba) until completely blended and smooth. Process for 1 minute longer.

Step Three: Whisk in Remaining Ingredients

In a large bowl, whisk the chickpea flour, baking powder, baking soda and salt until blended. Pour in the chickpea puree and whisk until just blended.

Step Four: Pour Batter into Pan

Pour and spread batter into prepared baking pan, smoothing the top.

Step Five: Bake the Bread

Bake in the preheated oven for 45 to 50 minutes or until risen, golden brown  and a tester inserted near the center comes out clean.

This image has an empty alt attribute; its file name is triple-chickpea-sandwich-bread-9.jpg

Step Six: Cool the Bread

Allow the bread to cool into the pan for 15 minutes before removing, and then let the bread cool completely.

This simple, beautiful bread is good to the last crumb.

slices of chickpea sandwich bread in a hammered copper dishHappy baking!

More Easy, Grain-Free & Vegan Breads to Love:

overhead shot of tripe chickpea sandwich bread on a piece of parchment paper

Triple Chickpea Sandwich Bread {Grain-Free, Vegan, Oil-Free}

Yield: 1 loaf (12 slices)
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Grain-free, oil-free, sugar-free, and vegan triple chickpea sandwich bread! It is made with chickpea flour, canned chickpeas, and chickpea liquid (aquafaba).(Updated 7.15.20)

Ingredients

  • 1 and 1/4 cups (310 mL) water
  • 1 and 1/2 tablespoons (22 mL) lemon juice
  • 1 15-ounce (425 g) can chickpeas, undrained
  • 2 cups (240 g) chickpea flour (sifted, if lumpy)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt (optional/adjustable)

Instructions

  1. Preheat oven to 375F (190C). Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
  2. In a blender, process the water, lemon juice, and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
  3. In a large bowl, whisk the chickpea flour, baking powder, baking soda and salt until blended. Pour in the chickpea mixture; whisk until just blended. Pour and spread batter into prepared baking pan.
  4. Bake in the preheated oven for 45 to 50 minutes or until risen, golden brown  and a tester inserted near the center comes out clean.

Notes

Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.

Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!

Nutrition Information
Serving Size 1 slice (1/12th of loaf)
Amount Per Serving Calories 86Total Fat 1.5gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 261.2mgCarbohydrates 14.1gFiber 2.9gSugar 1.7gProtein 5g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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42 Comments

  1. I make the bread in a 9-inch pan. Reminds me of cornbread, which I can no longer eat. Thanks for the recipe!

  2. Do you have a bread recipe that’s no lemon no vinegar (of any kind) no club soda? My daughter can’t have any of these ????

    1. Hi Jenni,

      Can she have cream of tartar? It can be used as a substitute for acidic ingredients like lemon juice and vinegar.

      If you type both “bread” and “baking powder” into the search function, you will get lots of options for breads that I think will work for your daughter ????

  3. I do not have a loaf pan so I made it in a square 9 inch pan and baked for less t8me. It is heavy but very tasty. Thanks.

  4. Thank you so much for this recipe! I tried it for the first time 2 days ago and had it for breakfast twice – once with avo and once drizzled with olive oil and crushed cumin and coriander seeds. Both meals were so tasty, and I’m super impressed with the denser structure and how thinly once can slice it. And it toasts beautifully. Tons of gratitude all the way from South Africa!

    1. Hello Charmain! Greetings back to you from Texas! I am thrilled that you love the bread–I love a denser bread (especially for toast) so I am happy that you share the same preference. I am grateful to YOU for taking the time to post 🙂 One of my dear friends is from Capetown–she is currently visiting family there as I type this comment.

  5. I love this bread! I do not own a loaf pan (need to get one) so I baked in a 9-inch square pan and it came out perfect.

  6. This did not work for me at all. The inside never cooked despite cooking it for almost 1.5 hours. And I did not use a convection oven. Regular oven, followed the recipe exact.

  7. I had a problem with the insides being uncooked/mushy as well. Used regular bake setting for 50 mins. 🙁

    1. Hi Summer, oh no, sorry that the middle was not done–that is definitely not how it should be. Is there any chance that you are using convection (as opposed to traditional, radiant heat)?

  8. Adding to my last comment, I think you must mean 425 ml (not grams) when describing the 15 oz can of Chickpeas. I am going to use 1-1/2 cups or 215 grams of cooked chickpeas.

    1. Hi Laura,
      No, it is in fact 425 grams, not mL, on the can of chickpeas. But that is describing the entire weight of the contents (chickpeas and liquid), not the chickpeas alone.

    1. Hi Kayla,
      Probably about 1.5 cups of cooked chickpeas, but I am not sure how much liquid is in the can. Perhaps someone else can share. I’ll try to remember to check next time I open a can of chickpeas.