This Chickpea Lentil Bread is a flourless, vegan, and gluten-free loaf made with simple ingredients, offering a protein-packed alternative to store-bought options.
This easy, no-kneading, no-yeast recipe is rich in plant-based protein, has a hearty texture, and is perfect for breakfasts, sandwiches, or serving alongside your favorite meals.
Love this? Try my easy red lentil bread recipe next.
I've made this chickpea lentil bread many times to get the texture just right, and I love how it turns out every time.
It has a crispy, golden crust on the outside and a soft, sliceable center that holds together perfectly for your favorite spreads and toppings.
The best part? You don't need to be an expert baker to make it-just blend the ingredients, pour the batter, and let the oven do the rest. Along with my buckwheat bread recipe, this loaf gives you another simple, wholesome, protein-packed option to enjoy throughout the week.
Having a fresh loaf ready to slice makes busy mornings, quick breakfasts, and easy lunches so much simpler.
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🥘Ingredients
- Cooked chickpeas: I used canned chickpeas for convenience, but you can also cook chickpeas from scratch if you prefer.
- Dried red lentils: Soak them for at least 2 hours in hot water or overnight to soften them.
- Baking soda + vinegar: Help the bread rise and create a softer texture.
- Baking powder: Adds extra lift for a lighter loaf.
- Ground cumin: Adds a warm, savory flavor (optional).
- Salt: Enhances and balances the flavors.
- Water: Helps create a smooth, blendable batter.
- Sesame seeds (optional): Add crunch and a subtle nutty topping.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🍞How To Make Chickpea Lentil Bread
Soak the lentils: Add dried red lentils to a bowl, cover with hot water, and let them soak for at least 2 hours. You can also soak them in cold water overnight. Drain well before using.
Combine: Add the soaked, drained red lentils, cooked chickpeas, baking soda, vinegar, baking powder, cumin, salt, and water to a high-speed blender.
Blend: Blend until you have a smooth batter, stopping a few times to scrape down the sides if needed.
Prepare the loaf pan: Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle sesame seeds on top, if desired.
Bake: Preheat the oven to 350°F (180°C). Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are okay). Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely before slicing.
📋Variations
- Add herbs: Mix in dried or fresh herbs like rosemary, thyme, oregano, or parsley for extra flavor and a more savory loaf.
- Add seeds: Stir sunflower seeds, pumpkin seeds, or flaxseeds into the batter for extra texture and nutrients.
- Try different toppings: Instead of sesame seeds, sprinkle the loaf with everything bagel seasoning, poppy seeds, or a mix of your favorite seeds.
💡Marinela's Tips
- Drain lentils well: After soaking, drain the red lentils thoroughly to remove excess water. Too much moisture can make the bread gummy in the center.
- Use a powerful blender: A high-speed blender works best to create a smooth batter and a more uniform loaf. Stop and scrape the sides as needed.
- Slice with a sharp knife: For clean slices, use a serrated knife once the bread has fully cooled.
❓Frequently Asked Questions (FAQ's)
A high-speed blender works best because it creates a smooth batter. A food processor may work, but the texture may be slightly different.
Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze slices for longer storage.
Yes, the chickpeas must be fully cooked. You can use drained canned chickpeas (rinse them well first!) or chickpeas you cooked from scratch ahead of time.
This is a naturally dense, moist loaf because it's packed with plant protein and fiber instead of traditional flour. However, if it feels gummy, it usually means the lentils weren't drained well enough before blending, or the bread needed another 5-10 minutes in the oven. Every oven runs a bit differently, so don't be afraid to leave it in a little longer if the toothpick test comes out wet.
🍛Serving Suggestions
🥯More Homemade Bread Recipes
📖 Recipe
Chickpea Lentil Bread (Vegan & Gluten-Free)
Equipment
- 1 high speed blender
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 1 + ½ cups dried red lentils soaked, drained
- 1 + ½ cups cooked chickpeas
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons apple cider vinegar white vinegar
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ cup water
- 1-2 tablespoons sesame seeds optional, for topping
Instructions
- Soak the red lentils in hot water for at least 2 hours, or in cold water overnight. Drain well before using.
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper. Add the soaked lentils, chickpeas, baking soda, vinegar, baking powder, cumin, salt, and water to a high-speed blender.1 + ½ cups dried red lentils, 1 + ½ cups cooked chickpeas, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons apple cider vinegar, 1 teaspoon sea salt, ½ teaspoon ground cumin, ½ cup water
- Blend until completely smooth, stopping to scrape down the sides as needed.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with sesame seeds, if using.1-2 tablespoons sesame seeds
- Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Cool completely before slicing.
Notes
- Drain the soaked lentils thoroughly to prevent a gummy texture.
- Let the loaf cool completely before slicing, so it holds together well.
- Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
- Freeze individual slices for up to 3 months and thaw or toast as needed.
Nutrition
If you try this chickpea lentil bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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