Grain-free, oil-free, sugar-free, and vegan triple chickpea sandwich bread! It is made with chickpea flour, canned chickpeas, and chickpea liquid (aquafaba).
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 chickpeas also added 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!
How to Make Triple Chickpea Sandwich Bread
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.
Also included in the puree: water and lemon juice. The lemon juice activates the baking soda (added next).
Once the puree is complete, whisk 2 cups of chickpea flour with 1 and 1/2 teaspoons of baking powder. I also add a 1/4 teaspoon of salt (I like my salt), but you can add less to suit your needs (or, if the canned chickpeas are particularly salty). Add the puree and stir until just blended.
Pour the batter into a 9×5 inch baking pan that has been greased or sprayed with nonstick cooking spray. A parchment paper lining is not needed.
Bake the loaf in a preheated 375F oven for 45 to 50 minutes, or until risen, golden brown, and a tester inserted in the center of the bread comes out clean.
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.
Happy baking!
More Easy, Grain-Free & Vegan Breads to Love:
2-Ingredient Lentil-Flax Bread
Chickpea Flour Beer Bread (3 ingredients, oil-free)
Coconut Flour Bread (4 ingredients, oil-free)
Almond Flour Soda Bread (oil-free)
3-Ingredient Vegan Almond Bread
2-Ingredient Flax Sandwich Bread
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Triple Chickpea Sandwich Bread {Grain-Free, Vegan, Oil-Free}
- Prep Time: 5
- Cook Time: 50
- Total Time: 55 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Gluten Free
Description
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
- Preheat oven to 375F (190C). Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
- In a blender, process the water, lemon juice, and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
- 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.
- 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!
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 86
- Sugar: 1.7 g
- Sodium: 261.2 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 14.1 g
- Fiber: 2.9 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sandwich bread, baking , bread, chickpea flour, chickpea flour bread, 5 ingredients, high protein, oil-free, gluten-free, grain-free, egg-free, dairy-free, gluten-free bread, clean eating
Hey
Please is it possible not to use any source of milk in this recipe and substitue it with just oil instead
Hi Rawaya,
Yes, omit the coconut milk and you use a total of 1 cup and 2 tablespoons water plus 3 tablespoons (45 mL) oil of your choice. Cheers!
What size loaf tin did you use?
Hi Jen,
I used a 9×5-inch tin (see the first line of the recipe instructions) 🙂
Hi, I was just wondering if besan flour would work in this recipe?
Hi Jasmin— absolutely! Be san and chickpea flour are the same thing 😊
I was looking for a bread recipe that didn’t use eggs (we were running low), and came across this one. I’ve recently been experimenting with chickpea flour, and so I decided to give it a whirl. Just had my first piece, and I’m extremely happy with it! The texture and rise are perfect, and I really enjoy the slightly nutty flavor that the chickpea lends. Thank you for sharing such a simple, tasty recipe! I’ll definitely be making this one again!
★★★★★
So happy to heat it, Anna!!! 😊
Any substitution for coconut milk? Can’t have coconut.
Hi Millie,
Sure, any other milk of your choice can be used. Since there will be less or no fat, depending on the milk you use, I suggest reducing the milk by one or two tablespoons and adding one of two tablespoons of oil.
This bread makes me think it would make a good replacement for corn bread. I am going to try bake it in a Pampered Chef Brownie pan next time. I really am enjoying your recipes. Thank you
I agree, Cynthia! Jessie baked it in a brownie pan (see her comment) and it came out great. You two are on the same page!
I made these today in rectangular “brownie” molds, roughly about the size of a muffin. I made 12 in the pan, and they came out beautifully! I have one for lunch with hummus (chickpea overload?), and the rest have gone into the freezer to have on hand for when the baby comes along! Perfect texture! Thank you!
★★★★★
What a great idea to bake it in a brownie mold, Jessie! Thanks for sharing your tip–that would be great for lunches and for “rolls” at holiday.
As for chickpea overload…no such thing in my book! 🙂
That looks good I will have to try that one
love all the recipes that you have posted
Thank you, Karen–let me know what you think if you give it a try!