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

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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).

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:

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

Fluffy Red Lentil Bread 

Chickpea Flour Sandwich Bread

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

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


  • Author: Camilla
  • 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

Scale
  • 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!

  • 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

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Recipe rating

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Matina Karagiannidou

Tuesday 23rd of March 2021

Since the aquafava water can be fluffed into a merenque why not do it and just leave it in the blender? And why is coconut milk mentioned? I do t see it anywhere in the recipe.

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

Camilla

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

[…] Triple Chickpea Sandwich Bread […]

Rawaya

Wednesday 10th of June 2020

Hey Please is it possible not to use any source of milk in this recipe and substitue it with just oil instead

Camilla

Thursday 11th of June 2020

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!

Jen Bickford

Wednesday 22nd of April 2020

What size loaf tin did you use?

Camilla

Thursday 23rd of April 2020

Hi Jen,

I used a 9x5-inch tin (see the first line of the recipe instructions) :)

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