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Triple Chickpea Sandwich Bread {vegan, oil-free, grain-free}

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.

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

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

Yield: 1 loaf (12 slices)

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

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

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)


  • 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)


  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.


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

Did you make this recipe?

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Sunday 5th of June 2022

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


Thursday 23rd of June 2022

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)?

Laura Kynnersley

Sunday 25th of July 2021

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.


Monday 23rd of May 2022

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.


Saturday 8th of May 2021

Any way to use dry chickpeas? I try to stay away from canned


Monday 23rd of May 2022

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.

Vanila the Orchid Lady

Saturday 1st of August 2020

Hi !!

I've made the recipe TWICE in one month. The first time "plain" and the second loaf with "black sesame seeds". The nutty-ness is wonderful and when I drizzle spoonful after spoonful of deliciously sweet honey onto the thin slices, my taste-buds EXPLODE with delight. I've shared this recipe with all of my friends and they too believe it's THE BEST.

Many Thanks


Tuesday 31st of May 2022

@Vanila the Orchid Lady, what did you do to make is less moist . Followed the recipe and the taste was yummy but inside was so moist that’s look uncooked . I even left it longer :(


Wednesday 12th of August 2020

Oh my goodness, so happy that you have enjoyed the recipe so much, Dorothy! The sesame seed addition sounds heavenly, especially with a sweet drizzle on top, YUM!

2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free} | power hungry

Saturday 11th of July 2020

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