1. Heat the oven to 350°F. Line an 8 × 4-inch loaf pan with parchment, leaving handles.
2. Drain and rinse chickpeas, then pat away excess surface water.
3. Blend chickpeas and eggs until very smooth, scraping as needed. Add baking powder and blend briefly.
4. Scrape into the pan, smooth the top, and tap gently to remove large bubbles.
5. Bake approximately 40–50 minutes, checking around 35 minutes if shallow. The center should be set and a toothpick should show no wet batter. Confirm at least 160°F in the center as well as a fully set texture.
6. Rest 10 minutes in the pan, then lift onto a rack and cool completely.
7. Cut into eight small slices with a serrated knife. Toast on a supported surface if delicate and serve with modest fillings.

Storage: Refrigerate within 2 hours and use within 4 days. Freeze separated slices for up to 2 months for best quality.

Estimated nutrition: Approximately 70–90 calories and 4–6 grams protein per small slice, depending on labels and yield.

Little tip: Think of this as a compact chickpea loaf rather than a fluffy wheat bread. Fine blending, thorough baking, and complete cooling give the three ingredients their best chance to hold together.