Ingredients
Here’s what goes into one 9 × 5-inch loaf:
- 2 cups (330 g) cooked chickpeas, thoroughly drained and rinsed
- 3 large eggs, at room temperature
- ½ cup (120 g) plain Greek yogurt
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil (optional, for extra moisture)
- 2 tablespoons sesame seeds, for topping
- 1 tablespoon pumpkin seeds, for topping
Instructions
A few small habits make a big difference with this recipe.
1. Drain the chickpeas thoroughly. Excess liquid can make the batter too wet and keep the loaf from setting properly. After rinsing, let the chickpeas drain completely, then pat them dry with a clean kitchen towel or paper towels.
2. Blend until completely smooth. A high-speed blender or food processor gives you the most uniform texture, without large chickpea pieces. Stop and scrape down the sides as needed so every chickpea gets incorporated.
3. Use room-temperature eggs. They combine more easily with the other ingredients and help you get an evenly mixed batter.
4. Choose thick Greek yogurt. Thinner yogurts can make the batter too loose. Thick yogurt adds moisture without making it runny.
5. Don’t over-blend after adding baking powder. Once the baking powder goes in, pulse just until combined.
6. Customize the flavor. Add ½ teaspoon garlic powder, a little dried oregano or rosemary, or some chopped fresh parsley for a savory variation.
7. Watch the seeds. If the top starts browning too quickly, loosely cover the loaf with aluminum foil for the final stretch of baking.
8. Cool completely before slicing. This bread is naturally moist and needs time to set. Slicing it warm can make it crumble.
Total time: about 1 hour 40 minutes to 2 hours 5 minutes, including cooling.
Yield: 1 small loaf, about 8–10 slices.
Preheat your oven to 350°F (180°C). Line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the loaf out easily later. Lightly grease any exposed areas with olive oil or cooking spray.
Drain and rinse the cooked chickpeas under cool running water. Let them drain completely, then gently pat them dry with a clean kitchen towel or paper towels. This step matters more than it seems. Too much liquid can make the bread gummy or keep it from baking evenly.
Add the chickpeas, eggs, and Greek yogurt to a high-speed blender or food processor. Add the olive oil if you’re using it, and blend until the mixture is smooth and creamy. Pause occasionally to scrape down the sides so everything is incorporated.
Add the baking powder and salt to the blended mixture. Pulse briefly until everything is evenly combined, and avoid blending for long after the baking powder goes in. The finished batter should be thick but pourable, with a smooth consistency.
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly and smooth the surface. Sprinkle the sesame seeds and pumpkin seeds over the top, gently pressing them into the batter so they stay put while baking.
Place the pan on the center rack of the preheated oven. Bake for about 45–55 minutes, until the top is golden brown and the center is completely set.
To check doneness, insert a toothpick into the middle of the loaf. It should come out without wet batter. For extra accuracy, the center should reach roughly 200°F–205°F (93°C–96°C) on an instant-read thermometer. If the seeds or surface get too dark before the center is cooked, loosely cover the loaf with aluminum foil.
Remove the loaf from the oven and let it rest in the pan for 10–15 minutes. Then lift it out using the parchment paper and move it to a wire rack. Let it cool completely, about 45–60 minutes. This is especially important for a chickpea-based crumb, which needs time to firm up and become easier to slice.
Once the loaf is fully cooled, use a sharp serrated bread knife to cut it into even slices. Enjoy it fresh, toasted with butter, topped with avocado, or served alongside your favorite savory dishes.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes