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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.
Table of Contents
- Easy Vegan Chickpea Flour Breadsticks
- Chickpea Flour Breadstick Benefits
- Ingredients for Chickpea Flour Breadsticks
- How to Make Chickpea Flour Breadsticks
- Step 1: Prep the Oven & Baking Sheet
- Step 2: Mix the Dough
- Step 2: Divide the Dough
- Step 3: Shape the Dough
- Step 4: Bake the Breadsticks
- FAQ
- How Should the Breadsticks be Stored?
- More Chickpea Flour Breads to Make & Love:
- Vegan Chickpea Flour Breadsticks {grain-free} Recipe
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?
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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.
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.
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:
- Place the dough ropes directly on the prepared baking sheet, or
- 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 .
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:
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.
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:
- Garlic powder
- Onion Powder
- Cumin
- Turmeric
- Chili powder
- Smoked paprika)
- Italian herb blends or herbes de Provence
- Rosemary
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 Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}
- Chickpea Flour Beer Bread {3 ingredients, vegan}
- Chickpea Flour Soda Bread {vegan, grain-free}
- Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
- 2-Ingredient Chickpea Flour Tortillas {vegan, grainfree}
- Basic Vegan Chickpea Flour Muffins {grain-free, oil-free}
- Chickpea Flour Naan {vegan, grain-free, easy}
Vegan Chickpea Flour Breadsticks {grain-free}
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
- Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk the chickpea flour, salt, and baking soda. If desired, add any optional herbs and spices as well.
- Add the water, oil and vinegar to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms.
- 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.
- 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).
- Repeat with remaining dough balls, spacing the dough ropes a few inches apart.
- 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).
- Remove from oven and cool completely on the baking sheet.
These a re very good, enjoyed them with a vegan pasta e fagioli.
ooh, that sounds really good, Min! Glad you liked the breadsticks 🙂
Very addictive breadsticks. I added cheeseand herbs to mine and I have not been able to stop snacking on them!
I am so glad that you like the breadsticks, Patricia! I love the cheese and herb additions, that sounds so good. Cheers 🙂
WOW! Just wow… recipe is pinned!
So quick and easy to make. I added Herbes de Provence and rolled them in Everything but the bagel before baking them in an airfryer.
Whoohoo, so glad you love the breadsticks, Thomas! It’s been a whole since I made a batch–the description of yours is reminding me that I am overdue 🙂
The dough came out too sticky no matter how much extra chick pea flour I kept adding to the ratio. You couldn’t make a ball let alone roll it into a stick. In the end I had to bake completely mishapen cookies with it so as not to waste it.
Hi Tanya,
I am so sorry to hear that the recipe caused some issues. I am wondering if perhaps you misread the amounts of the ingredients. The breadstick have 1.5 cups of chickpea flour and less than 1/2 cup total liquid. That definitely works out to be a stiff dough. Perhaps you only used 1 cup chickpea flour to start? I have made this recipe many many times, so I know that the proportions are correct as written. I hope you will consider trying it again.
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
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.
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!
Ooh, sounds yummy, Iggy! So glad you like these 😊
Can these bread sticks be frozen after baking.
Hi Janet, That should be fine, so long as they are well wrapped and stored in an airtight container.
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!
I am so glad you like them, Isabel! Big hug reciprocated 😍
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!
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
Delicious and easy!!!
Glad you like them!!!
Hi, are these crunchy or soft? Thank you!
Hi Shawna,
They are not soft breadsticks, but they are not hard-hard. They are firm but have a tender bite.
Have you tried making this oil free?
Hi Tia,
I haven’t but you probably could (subbing water or nondairy milk). I would consider baking them a little bit longer (a few minutes).
I made these last night and everyone liked them. The dough was sticky so I justput olive oil on my hands and then it worked well. I used garlic powder, onion powder and some herbs de provence and after they were baked, which took about 13 minutes, I put butter on them and sprinkled them wDeeith parmesan cheese. They were quite tasty even the next day.
I can see why this is a go to for you and it will probably become a go to to for me as well. They would also make good biscuits without the herbs and cheese or kind of like Red Lobster cheese biscuits now that I think of it! Might try that! Thank you for the recipe!
So glad you liked them, Dee!
Camilla! I love most anything made with CPF. I want to roll these out really think and cut into smaller sticks to make pretzels. Do you think that would work and if so, how long to bake them for?
Hi Natalia,
That sounds intriguing! I think there is a good chance that will work. I also have a chickpea flour crackers recipe on the site, which is rolled out. You could use that as your base recipe and cut into thinner strips (and shorten the baking time). I would love to know how it turns out if you try it.
I’m going to try it with this recipe. I don’t want to bust out the silpat, rolling pin,extra parchment etc…… I want to use my hands. That’s why I love the cassava flour crackers recipe- just pour and bake! Is that possible with chickpea flour too? Maybe spooned out into tablespoons and baked crip – like a healthy pringle!
Hi Natalia,
I think it’s brave and fun to try, but definitely an experiment, so I am not sure how it will work. I’ll work 9n a pour and bake chickpea flour cracker recipe, great idea!