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Italian Chickpea Bread

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Adjust Servings:
1 cup Chickpea flour
1 cup water
Cooking spray
2 tbsp oil
1/2 tsp Italian seasoning
1/2 tsp chopped dried rosemary
ground black pepper
1 pinch salt

Nutritional information

4.3 g
7.2 g
20 mg
0 mg

Italian Chickpea Bread

  • Veg
  • 30 mins
  • Serves 8
  • Easy



This is a healthier twist to your lunches and family dinners that you can eat till you are full without fearing the growth of your waistline. Just because it is healthy, it doesn’t mean it is not going to be flavorful.You will, in fact, be surprised at how delicious gluten-free bread can be.

Health benefits

  • Chickpeas contain large amounts of antioxidants, vitamins, and mineral such as folate, magnesium, vitamin b6, vitamin c, potassium, calcium, phosphorous, and zinc. They are also a high source of protein which is best for vegetarians and vegans.
  • Chickpeas also make for high rates of metabolism due to their high fiber content. Other than that, thanks to the high fiber content, chickpeas are able to help combat tendencies of cancer occurrence or any heart diseases.
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How to Make Italian Chickpea Bread

  • In a bowl whisk the chickpea flour and water together till it forms a smooth texture. Let it sit at room temperature for 2 – 6 hours
  • In the mean time preheat the oven to 450 degrees F
  • Coat an 8 inch metal pie pan with cooking spray
  • Take out the foam from the chickpea water, add oil, Italian seasoning, and rosemary and stir til the components are well mixed. Then pour the mixture in a prepared pan and add black pepper and salt on to it.
  • Bake the mixture in preheated oven until edges begin to brown, which should take about 15 minutes. Remove the bread from the pan, let it cool, and then cut it into wedges.


  • Solid evidence states that the chickpeas were first cultivated in the Middle East during the year 7500 BC. The popularity of the chickpeas soon grew and expanded into different parts of the world especially Egypt, Greece, and Rome.
  • Chickpeas not only are a valuable crop to be consumed but they also provide a natural organic method of breaking the occurrence of diseases in wheat and barley crops.
  • In the 18th century, ground chickpeas would be used as a coffee substitute and are still used as a caffeine free wake-me-up substitute till date.

India is the number producer of chickpea.

Melanie Green

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