Can I make mediterranean chickpea bread [vegan, gluten-free] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make mediterranean chickpea bread [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is mediterranean chickpea bread [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mediterranean chickpea bread [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Mediterranean Chickpea Bread
[Vegan, Gluten-Free]

AM By: Alise Marie

Author Bio

Alise Marie is an actress and writer with thirty years of vegan cooking experience. She... Read More

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Mediterranean Chickpea Bread [Vegan, Gluten-Free]

3-4

Dairy Free

Vegan

Oh, the agony of gluten-free sometimes! What we would do for a crusty end of baguette, torn lustily, devoured with passion, dripping with olive oil, and kissed by sea salt! Commercial breads offer little solace, as they are never gluten-free and vegan at the same time, and are too often... Read More

Ingredients You Need for Mediterranean Chickpea Bread [Vegan, Gluten-Free]

3 1/2 cups pure water, chilled
1 teaspoon Celtic salt
2-3 cups chickpea flour
3 tablespoons unrefined coconut oil

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How to Prepare Mediterranean Chickpea Bread [Vegan, Gluten-Free]

Mix the water and salt in a bowl, preferably with a whisk.
Gradually add in the flour, a little at a time, continuing to whisk so that you don’t make lumps.
Refrigerate the batter for 1/2 hour.
After the batter has chilled, remove it from the refrigerator, and melt 1 tsp of the coconut oil in a large skillet or griddle, on medium heat.
Drop tablespoons full of batter into the oil.
Cook about 4 minutes each side, allowing them to brown.
Add coconut oil as needed, and continue to cook until you have finished all the batter.

Notes

These are kind of a cross between making a pancake and a crepe. You can thin the batter by using only the two cups of garbanzo flour, or make them thicker using all three. Experiment! Make teeny little round ones, or large, tortilla sized! Cool these as you are cooking them on a plate. They will become crispy as they cool, even more so if you use a little less oil and allow them to get really brown. Or, if you want to use them as more of a wrap, keep them moist by putting them in a lidded container as soon as they cool.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.