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VeganVegan — no animal products at allChickpea-BasedChickpea-Based — built around chickpeas as primary ingredientHigh ProteinHigh Protein — 20g+ per servingNo FlourNo Flour — no wheat or grain flours usedGluten-FreeGluten-Free — no gluten-containing ingredientsVegetarianVegetarian — no meat products
Italian-Herb Chickpea Ciabatta (Gluten-Free)
Airy chickpea ciabatta bars blended from canned chickpeas, olive oil and Italian herbs, finished with a psyllium coating. Flourless, gluten-free and crusty.
10 min prep / 50 min total
262 kcal
6g protein
2 servings
EasyThis plan uses 2 servings for Italian-Herb Chickpea Ciabatta (Gluten-Free). Adjust below if you need a different amount.
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Ingredients
Ingredients updated to metric measurements
- 160 gcanned chickpeas with their liquid
from a 400g can
- 6⅔ gbaking powder
- 2 tbspolive oil
- pinchItalian dried herbs
- psyllium husk
for coating the bars
- pinchsalt
Instructions
Blend 240g canned chickpeas and their liquid smooth with a hand blender, then stir in 10g baking powder, 3 tablespoons olive oil, Italian herbs and salt.
Grease a baking tray with vegetable oil. Divide the batter into 3 portions and shape into oblong bars.
Sprinkle the tops with psyllium husk, score each bar lengthwise with a knife and drizzle with a little more olive oil.
Bake at 200°C for , then reduce to 130°C for another 10-, until the interior is airy and the crust is set.
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