Ingredients
Here’s what you’ll need and why each ingredient matters:
- 1 cup dry chickpeas, soaked overnight — Chickpeas create much of the body and structure while adding an earthy, nutty flavor and plant-based protein.
- 1 cup uncooked quinoa, rinsed and soaked for 4–6 hours — Adds substance, mild nuttiness, and additional protein.
- 1 cup water — Provides the moisture needed to blend the soaked chickpeas and quinoa into a thick batter.
- 2 large eggs — Help bind the ingredients together and provide structure as the bread bakes.
- 1 tablespoon olive oil — Adds richness and helps create a more tender texture.
- 1 teaspoon baking powder — Provides leavening so the loaf isn’t excessively dense.
- ½ teaspoon salt — Enhances the natural flavor of the chickpeas and quinoa.
Instructions
Step 1: Soak the Chickpeas
Place 1 cup dry chickpeas in a large bowl and cover generously with water.
The chickpeas will expand significantly as they hydrate, so make sure they’re covered by several inches of water.
Soak them overnight.
For this recipe, the soaked chickpeas are drained and blended without first being boiled.
Step 2: Rinse and Soak the Quinoa
Place 1 cup uncooked quinoa in a separate bowl.
Rinse it thoroughly, then cover it with plenty of fresh water.
Allow the quinoa to soak for 4–6 hours.
Rinsing quinoa thoroughly is helpful for removing much of the naturally occurring saponin coating that can contribute bitterness.
Step 3: Drain Thoroughly
Drain the chickpeas and quinoa separately.
Rinse both very well under cool running water.
Allow them to drain thoroughly for several minutes.
This is important because excess soaking water can alter the consistency of the batter.
Step 4: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Line a small loaf pan with parchment paper and lightly grease the exposed sides.
The parchment makes it much easier to remove the finished loaf.
Step 5: Blend the Batter
Add the drained soaked chickpeas and quinoa to a high-speed blender.
Add:
- 1 cup water
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
Blend until you have a thick, mostly smooth batter.
Stop the blender and scrape down the sides as necessary.
Continue blending until there are no large pieces of chickpea remaining.
Step 6: Fill the Loaf Pan
Pour the batter into your prepared loaf pan.
Use a spatula to spread it evenly and smooth the surface.
If desired, you can sprinkle seeds over the top before baking.
Step 7: Bake
Bake for 50–60 minutes.
The bread should become firm through the center and lightly colored on top.
Insert a toothpick into the middle. It should come out clean without wet batter attached.
Because loaf pans and ovens vary, begin checking around the 50-minute mark.
Step 8: Cool in the Pan
Remove the bread from the oven and let it rest in the pan for approximately 10–15 minutes.
This gives the loaf time to begin setting before it’s moved.
Step 9: Cool Completely
Carefully remove the loaf from the pan and transfer it to a wire rack.
Allow it to cool completely before slicing.
This step is particularly important with chickpea- and quinoa-based bread because the interior continues to firm as it cools.
Step 10: Slice and Serve
Use a sharp serrated knife to cut the cooled loaf into approximately 10 slices.
Enjoy as-is or toast the slices for a firmer, lightly crisp exterior.