Ingredients
- 2 cups (330 g) cooked chickpeas, well drained
- 3 large eggs
- 1 teaspoon baking powder
Optional Seasonings
A pinch of salt, garlic powder, or dried herbs. These are not counted among the three main ingredients, but they make a noticeable difference in flavor.
Equipment
- A blender or food processor
- A small loaf pan
- Parchment paper or nonstick spray
- A spatula
- A wire cooling rack
- A sharp serrated knife for slicing
Instructions
If you are using canned chickpeas, drain and rinse them thoroughly under cold water, then let them drain well to remove as much moisture as possible. If you are cooking chickpeas from dried, soak and cook them until they are completely tender before using. Tender chickpeas blend into a much smoother batter, which leads to a better loaf.
Excess moisture is the most common reason chickpea bread turns out dense or gummy, so give the chickpeas a few minutes in a colander. You can even pat them gently with a clean kitchen towel.
Place the chickpeas, eggs, and baking powder in a blender or food processor. Blend until the mixture is as smooth as possible, pausing to scrape down the sides if needed. Add a pinch of salt or your favorite seasonings if you like.
A smooth batter creates an even crumb and helps the bread slice cleanly. If you see small chickpea chunks, keep blending for another 30 to 60 seconds.
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper, or lightly grease it, so the bread releases easily after baking. Parchment with a little overhang on the long sides makes lifting the loaf out very simple.
Transfer the chickpea mixture into the prepared pan. Smooth the top with a spatula and gently tap the pan on the counter a couple of times to release any large air bubbles.
Bake for approximately 35 to 45 minutes, or until the loaf is firm in the center and a toothpick inserted into the middle comes out without wet batter. If the top browns too quickly, cover it loosely with foil for the remaining baking time.
Ovens differ, so begin checking at 35 minutes. The loaf should feel set and spring back lightly when touched in the center.
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing. This step matters: the bread continues to firm up as it cools, which helps it hold together and gives it a better texture.
Slice the bread and serve it with avocado, eggs, cottage cheese, hummus, turkey, or your favorite sandwich fillings. For extra flavor and a firmer texture, lightly toast each slice before serving.