Ingredients
Here’s a breakdown of what goes into this incredibly simple recipe and why each ingredient matters.
- 1½ cups cooked chickpeas, drained and rinsed — Forms the hearty base of the bread, providing structure, protein, and a mild, slightly nutty flavor.
- 3 large eggs — Provide structure and help bind the batter together, essentially replacing the role that flour and gluten play in traditional bread.
- ½ cup plain Greek yogurt — Adds moisture, tang, and additional protein, helping create a tender, cohesive loaf.
Instructions
This recipe comes together in just a handful of simple steps. Here’s exactly how to make it.
Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving some overhang for easy removal.
If using canned chickpeas, drain and rinse them very well. Pat them lightly with a clean kitchen towel to remove excess moisture.
Add the chickpeas, eggs, and Greek yogurt to a high-speed blender. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is very smooth and creamy.
The batter should be thick but pourable. Make sure there are no large pieces of chickpea remaining.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 35–45 minutes, or until the loaf is firm in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing.
Use a serrated knife to cut the cooled loaf into slices. Toasting the slices gives them lightly crisp edges while keeping the center tender.