This chickpea bread is a savory, satisfying bread made with only 5 ingredients you likely have in your pantry. Best of all, it’s 100% gluten-free and packed with protein. This recipe requires minimal prep and is ready in just 30 minutes!

This bread is perfect to enjoy with any meal or as a snack. Pair it with eggs, cheese, or cold cuts. Don’t worry about a chickpea taste; the yeast provides that classic bread flavor, without the guilt. Plus, it’s just 1 point per slice!

Fluffy, gluten-free chickpea bread.
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Why you should try Chickpea Bread?

I’ve been making recipes like this for a while, and for good reason. Wheat doesn’t sit well with me, so I’ve sought gluten-free alternatives for my family. This quest aligns with Weight Watchers, as wheat-based foods often pack too many points. When you’re on this path, you start looking for healthy breads for breakfast or to accompany soups, and this is one of them.

It’s so affordable and has never taken me more than 20 minutes to prepare. So it’s cheap, quick to make, 100% gluten-free, and only 1 Weight Watchers Point per slice. What more could you ask for?

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Servings: 8 Serving

Size: 1 slice (approximately 90 g)

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

Chickpea bread ingredients in separate dishes.
  • 2 cans (15 oz each) chickpeas, drained and rinsed (about 3 cups or 500 g)
  • 2 large eggs
  • ½ cup skim milk (120 ml)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 2 ¼ teaspoons active dry yeast (1 packet or 7 g)
  • ½ teaspoon salt
  • 1 teaspoon olive oil (for greasing the pan)

Instructions:

  1. Drain and rinse the chickpeas thoroughly. This removes excess sodium and helps achieve a smoother texture in the final bread.
  2. Blend wet ingredients: In a high-powered blender or food processor, combine the drained chickpeas, eggs, and milk. Blend on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and no whole chickpeas remain.
  3. Season the dough: Transfer the chickpea mixture to a large mixing bowl. Add the chopped rosemary and salt, stirring to combine.
  4. Activate the yeast: In a small bowl, mix the yeast with 1/4 cup of warm water (about 110°F or 43°C). Let it sit for 5 minutes until it becomes frothy, indicating that the yeast is active.
  5. Fold in the yeast: Gently fold the activated yeast mixture into the chickpea batter using a spatula.
  6. Proof: Cover the bowl with a damp cloth and let the batter rest in a warm, draft-free place for 30 minutes. The mixture should rise slightly and become a bit bubbly.
  7. Preheat: While the batter is resting, preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with a teaspoon of olive oil.
  8. Mold the loaf: After the resting period, gently stir the batter and pour it into the prepared loaf pan.
  9. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Let cool: Remove the bread from the oven and let it cool in the pan for 30 minutes. Then, carefully remove it from the pan and allow it to cool completely on a wire rack before slicing.
  11. Slice and serve: Once cooled, slice the bread into 8 even pieces. The texture will be denser than traditional wheat bread, but it should have a moist crumb and a slightly nutty flavor from the chickpeas.
Wet ingredients in a blender.
Yeast activating in a small bowl.
Bread dough formed into a loaf in a bread pan.

Store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.

Variations and Substitutions

  1. Use chickpea flour for a quicker prep, adding 1 cup of extra liquid (water or milk).
  2. For a vegan version, swap milk for any plant-based alternative. I’ve used soy milk with almost identical results.
  3. Experiment with seasonings: try herbs like oregano, tarragon, marjoram, cilantro, or parsley, or more exotic additions like olives, dried peppers, or sun-dried tomatoes. Stick to savory flavors – they pair best with the subtle chickpea taste.

Tips and Tricks for Making Chickpea Bread

  1. Drain and rinse the chickpeas thoroughly.
  2. Blend in batches, ensuring no whole grains remain. Transfer the blended mixture to a separate bowl.
  3. Once the chickpeas are perfectly blended with milk and egg, season with a pinch of salt and add the soaked yeast.
  4. While the bread mixture is rising, cover it with a cloth (this moist heat enhances the yeast’s effect).
  5. For convenience, let the bread rise in the baking mold. 
  6. Preheat the oven to ensure the bread browns nicely on the outside.
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Chickpea Bread

Servings: 8
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Fluffy, gluten-free chickpea bread.
A fluffy, gluten-free bread made from chickpeas.

Ingredients 

  • 2 cans, 15 oz each chickpeas, drained and rinsed (about 3 cups or 500 g)
  • 2 large eggs
  • ½ cup skim milk, 120 ml
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 2 ¼ teaspoons active dry yeast, 1 packet or 7 g
  • ½ teaspoon salt
  • 1 teaspoon olive oil, for greasing the pan

Instructions 

  • Drain and rinse the chickpeas thoroughly. This removes excess sodium and helps achieve a smoother texture in the final bread.
  • Blend wet ingredients: In a high-powered blender or food processor, combine the drained chickpeas, eggs, and milk. Blend on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and no whole chickpeas remain.
  • Season the dough: Transfer the chickpea mixture to a large mixing bowl. Add the chopped rosemary and salt, stirring to combine.
  • Activate the yeast: In a small bowl, mix the yeast with 1/4 cup of warm water (about 110°F or 43°C). Let it sit for 5 minutes until it becomes frothy, indicating that the yeast is active.
  • Fold in the yeast: Gently fold the activated yeast mixture into the chickpea batter using a spatula.
  • Proof: Cover the bowl with a damp cloth and let the batter rest in a warm, draft-free place for 30 minutes. The mixture should rise slightly and become a bit bubbly.
  • Preheat: While the batter is resting, preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with the teaspoon of olive oil.
  • Mold the loaf: After the resting period, give the batter a gentle stir and pour it into the prepared loaf pan.
  • Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let cool: Remove the bread from the oven and let it cool in the pan for 30 minutes. Then, carefully remove it from the pan and allow it to cool completely on a wire rack before slicing.
  • Slice and serve: Once cooled, slice the bread into 8 even pieces. The texture will be denser than traditional wheat bread, but it should have a moist crumb and a slightly nutty flavor from the chickpeas.

Notes

1 WW point per slice. 

Nutrition

Serving: 94gCalories: 121kcalCarbohydrates: 16gProtein: 7.2gFat: 3.6gSaturated Fat: 0.6gCholesterol: 47mgSodium: 471mgPotassium: 138mgFiber: 4.5gSugar: 3.4gCalcium: 56mgIron: 138mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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