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Vegan Chickpea Flour Breadsticks {grain-free}

Let the nibbling begin with a batch of my vegan chickpea flour breadsticks! Easy-to-make in one bowl, they are vegan, grain-free, yeast-free, nut-free & gluten-free. Enjoy as a snack or serve with your favorite soups and salads.

chickpea flour breadsticks in an antique tin

Easy Vegan Chickpea Flour Breadsticks

Chickpea flour was made for breadsticks. Really, it’s true. It produces one of the easiest doughs ever (mix in one bowl, work and re-work it as much as you like), and, once baked into a long rope, yields breadsticks–crisp-tender and not too hard–with toasty, nutty flavor.

Of all my chickpea flour recipes, this is easily my favorite.

Thick breadsticks like these are particularly nostalgic for me. My mom rarely bought chips, but every once and awhile she would buy a package of Italian breadsticks for snacking or to accompany an Italian meal. Though humble, they always seem special. 

Chickpea flour breadsticks are a quick bread, like all of the other breads here on my site. I love making them because they’re quick, don’t require any yeast, and satisfying my cravings for salty, crisp snack while simultaneously fueling me for everything the day has in store.  Pretty great, right?

a batch of chickpea flour breadsticks wrapped in a lace-edged napkin

Chickpea Flour Breadstick Benefits

 Unlike most white flour breadsticks, chickpea flour breadsticks are nutritious, rich in protein, fiber, and more. Further, they are: 

  • Vegan (no eggs, no dairy)
  • Grain-free
  • Gluten-free
  • Nut-free
  • Yeast-free
  • High protein (5.3 grams per breadstick)
  • Sugar-free
  • A good source of fiber (2.5 grams per breadstick)

Ready to make a batch?

Ingredients for Chickpea Flour Breadsticks

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

I love recipes that can morph into countless more options, don’t you? This is such a recipe. Here is what you will need for a basic batch: 

  • Chickpea flour. Also known as garbanzo bean flour, gram flour and besan, this is finely ground dried chickpeas. It is high in protein and fiber and gives this version of naan a rich, nutty flavor.
  • Vegetable oil. A few tablespoons are added to the dough to help produce a crisp, tender texture. Choose a neutral oil, or opt for a flavorful olive oil, whichever you prefer.
  • Baking soda. A small amount is used to lift and leaven the breadsticks.
  • Vinegar. This is added to boost the power of the baking soda. Use any variety of vinegar you prefer or have on hand. Alternatively, use an equal amount of lemon juice. 
  • Salt. Salt brings out the flavor of the breadsticks. It is adjustable according to your needs and preferences.
  • Optional: Herbs, Spices & Toppings. The breadsticks can be customized in any which way you desire! Add directly to the dough or use to coat the dough before baking.

How to Make Chickpea Flour Breadsticks

Whipping up a batch of these breadsticks is easy and fun. Regarding the former, you will need a minimum of time and effort. As for the latter:  if you were a playdoh aficionado, you’ll love the fun of squishing and rolling this dough. 

Step 1: Prep the Oven & Baking Sheet

Preheat the oven to 425F (212C) and line a baking sheet with parchment paper (if you do not have parchment paper, just place the breadsticks directly on the baking sheet–no need to grease or spray it).

Step 2: Mix the Dough

In a medium mixing bowl, whisk the chickpea flour, salt, and baking soda. Optional herbs and spices can be added at this stage, too.

Add the water, oil and vinegar to the dry ingredients. Mix, scraping the sides of the bowl, until a thick cohesive dough forms. If the dough seems dry, add a little bit more water.

3photo collage of the steps to make chickpea flour breadstick dough

Step 2: Divide the Dough

Divide the dough into 6 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball, compacting with your hands (this will make it easier to roll into ropes).  Place on a very lightly floured (with chickpea flour) cutting board or other work surface. 

2 photo collage demonstrating the shaping of chickpea flour breadstick dough
Step 3: Shape the Dough

Place one dough ball in the center of the board and roll into an even, 8-inch (20 cm) long rope. If your rope is wonky, simply re-roll, as it is almost impossible to overwork the dough (just be sure to avoid working in more than a bare minimum of extra flour). Repeat with the remaining dough balls.

You have two options here: 

  1. Place the dough ropes directly on the prepared baking sheet, or 
  2. Roll each rope in seeds or herbs before placing on the baking sheet

Sesame seeds, poppy seed, fresh or dried herbs, and “everything” bagel seasoning are some of my favorite go-tosfor rolling. Gently press the dough into the toppings so that they will adhere .

unbaked chickpea flour dough ropes, rolled in seeds and herbs, on a parchment paper lined baking sheet

Step 4:  Bake the Breadsticks

Bake the breadsticks in the preheated oven for 13 to 17 minutes until they smell toasty, are golden brown, and appear dry on the surface. Like so:

parchment paper-lined baking sheet with baked breadsticks on top
These are every bit as good as they look! I am always hungry for some plain breadsticks, but my favorite add-in/add-on combination is garlic powder in the dough (I add 1 teaspoon) and a quick roll in “everything” bagel topping. 

two photo collage of a single breadstick

EASY! You’ve got this! Happy baking.

FAQ

Can I Use a Different Grain-Free or Gluten-Free Flor?

No, not for this recipe. Chickpea flour is unlike any other flour; this recipe was developed specifically for chickpea flour

Do You Have Suggestions for Flavor Add-Ins?

Yes!

Add about 1 teaspoon of dried herbs or spices to the dough. Some ideas include:

Or consider rolling the breadsticks in seeds or other toppings, such as:

  • Poppy, sesame, or finely chopped pumpkin seeds
  • Finely chopped nuts
  • “Everything” bagel topping
  • Cinnamon sugar

How Should the Breadsticks be Stored?

Store the breadsticks in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week (storing the breadsticks in the refrigerator helps to prevent the breadsticks from becoming soft).

More Chickpea Flour Breads to Make & Love:

chickpea flour breadsticks in an antique tin

Vegan Chickpea Flour Breadsticks {grain-free}

Yield: 6 8-inch (20 cm) breadsticks
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Let the nibbling begin with a batch of my chickpea flour breadsticks! Easy-to-make in one bowl, they are vegan, grain-free, yeast-free, nut-free & gluten-free. Enjoy as a snack or serve with your favorite soups and salads.

Ingredients

  • 1 and 1/2 cups (180 g) chickpea flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup (60 mL) water (more, if needed)
  • 3 tablespoons (45 mL) oil (for testing, I used olive oil)
  • 1 teaspoon vinegar (or lemon juice)

Instructions

  1. Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk the chickpea flour, salt, and baking soda. If desired, add any optional herbs and spices as well.
  3. Add the water, oil and vinegar to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms.
  4. Divide the dough into 6 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball (compact it with your hands, for easier rolling in the next step) and place on a very lightly floured (with chickpea flour) cutting board or other work surface.
  5. Place one dough ball in the center of the board. Roll the dough ball into an even, 8-inch (20 cm) rope.  Place on the prepared baking sheet (alternatively, roll each rope in toppings of choice, then place on sheet).
  6. Repeat with remaining dough balls, spacing the dough ropes a few inches apart.
  7. Bake in the preheated oven for 13 to 17 minutes until golden brown and the surface appears dry (there may be a few very fine cracks).
  8. Remove from oven and cool completely on the baking sheet.

Notes

Storage: Store the breadsticks in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week (storing the breadsticks in the refrigerator helps to prevent the breadsticks from becoming soft).

Chickpea flour tip: You can use any variety of chickpea flour (including varieties labeled besan, garbanzo bean flour and gram flour).

Nutrition Information
Yield 6 Serving Size 1 breadstick
Amount Per Serving Calories 149Total Fat 8.5gSaturated Fat 1.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 261mgCarbohydrates 13.3gFiber 2.5gSugar 2.5gProtein 5.3g

Did you make this recipe?

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JJ

Sunday 14th of May 2023

Hi i just made this today. It turned out like crispy, very drying biscuit. Did i make a step wrong? The dry feel felt like having a mouthful of flour stuck on the tongue. Is there any changes i can make to make it less drying? Will adding an egg help? Thanks

Camilla

Sunday 14th of May 2023

Hi JJ, So sorry this recipe wasn't;t to your liking. It might be in part due to expectations--these are meant to be like dry Italian breadsticks (not soft breadsticks) that are crispy and , well, dry. I don't think that the flavor is like flour--to me they have a crispy, nutty flavor. Since these are vegan breadsticks, I did not experiment with adding egg, but that would cetailnly make them softer, (1 large egg is about 1/4 cup, so replace 1/4 cup liquid with 1 egg). You could also add more fat/oil (replace some liquid with more oil). All the best.

Iggy

Friday 23rd of December 2022

SO easy and so yummy! I've tried mixing in a pinch of rosemary in each stick + garlic powder (1/8 tsp) in the dough and oh my goodness, so good! Thank you for sharing!

Camilla

Tuesday 3rd of January 2023

Ooh, sounds yummy, Iggy! So glad you like these ?

Janet Paula

Friday 19th of August 2022

Can these bread sticks be frozen after baking.

Camilla

Sunday 4th of September 2022

Hi Janet, That should be fine, so long as they are well wrapped and stored in an airtight container.

Isabel

Wednesday 16th of March 2022

Hi Camilla! These are amazing! Delicious (made them with garlic powder and oregano), they are nutritious and filling, and I love that they stay crunchy on the following days - though they won't last that long... ;) Just wanted to say a big thank you for all the work you do and all the amazing recipes you share. Big hug!

Camilla

Thursday 17th of March 2022

I am so glad you like them, Isabel! Big hug reciprocated ?

Divya

Sunday 23rd of January 2022

Hi Camilla, I have a bibs red mill mixed flour pack. Besan, sourgham, favs bean etc. Gluten free ofcourse. Can I use that instead of just chickpea flour? Thanks!

Camilla

Monday 24th of January 2022

Hi Divya,

Interesting, I have seen their chickpea Fava flour blend, but not one with sorghum. I think so long as the majority of the flour blend is beans (Fava and chickpea) that it should work fine.

Cheers

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