Rosemary and Sea Salt Chickpea Loaf

This loaf contains double the fibre of sourdough, it is high in protein, blood sugar stabilising and fills you up for longer, then you might want to give this a try.

You’ve asked me to show you how I made the chickpea bread step-by-step, so here it is. I think what’s really important is to add just enough water and cook for 10 mins longer than you think.

🎯gluten free 🎯dairy free 🎯 no prove 🎯 no knead 🎯high fibre 🎯high protein

The bread has a slight chickpea flavour, but you can leave out the rosemary if you like.

Original recipe:

300g dried chickpeas (not tinned or chickpea flour)
6 tablespoons or 45g psyllium husk flakes e.g @grapetreefoods
25ml extra virgin olive oil
1.5 teaspoons sea salt
2 rounded teaspoons dried rosemary
45ml apple cider vinegar or lemon juice
3 teaspoons bicarbonate of soda 225-275ml water – start with less

Converted to US measures:

Here’s the US version (using standard US cup/tablespoon/teaspoon measures — a US tablespoon is basically the same as UK, so those don’t change much, but cups will help for the dry goods):

Chickpeas (dried): 300g ≈ 1½ cups
Psyllium husk flakes: 45g ≈ 6 tablespoons (same as before — US and UK tablespoons are close enough not to matter here)
Extra virgin olive oil: 25ml ≈ 5 teaspoons (or 1 tablespoon + 2 teaspoons)
Sea salt: 1.5 teaspoons (no change — US and UK teaspoons are the same, 5ml)
Dried rosemary: 2 rounded teaspoons (no change)
Apple cider vinegar or lemon juice: 45ml ≈ 3 tablespoons
Baking soda (bicarbonate of soda): 3 teaspoons ≈ 1 tablespoon
Water: 225–275ml ≈ 1 to 1⅛ cups — start with the smaller amount

Method 1. Soak the dried chickpeas in plenty of water and leave overnight for around 9 to 10 hours.

2. The next day, turn the oven to 180° C fan*. Drain the chickpeas and to a food processor. Add all of the other ingredients and process on high-speed until the mixture forms a soft dough. Use the lowest amount of water and add extra if required.

180°C fan = 356°F (with fan/convection)

180°C fan → conventional (no fan) ≈ 200°C, which is 392°F, usually rounded to 400°F

Rule of thumb: fan ovens run about 20°C (or roughly 20°F at this range) hotter-effective than conventional, so you add ~20°C to get the equivalent conventional temp before converting to Fahrenheit.

3. The dough will start to thicken and absorb more water.

4. Shape the dough with your hands onto a loaf shape on a piece of baking paper, on a baking sheet. Try to get the thickness of the dough similar to allow it to cook evenly. Sprinkle over some extra sea salt flakes and dried rosemary.

5. Pop into the oven for 60 -70 minutes. Allow to fully cool before slicing. If in doubt it’s better to cook 10 minutes longer, than undercook. If you undercook it will sink when you take it out of the oven.

I made 12 slices from mine.

Nutritional Information per slice 107 kcals • 5g fibre • 6g protein

Dominique xx

Dominique Ludwig – Nutritionist MSc.

Rosemary and Sea Salt Chickpea Loaf