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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
Crispy, savory spirals of chickpea flour seasoned with ajwain and chili. This traditional Maharashtrian fried snack, Tallele Thanthi, is a perfect crunchy treat for tea time or festivals like Diwali.
A savory, egg-free pancake from the coastal town of Udupi, this 'Tomato Omelette' is a South Indian breakfast classic. Made with a protein-rich chickpea flour batter and studded with juicy tomatoes, onions, and fresh herbs, it's fluffy, tangy, and incredibly satisfying. Perfect for a wholesome breakfast, brunch, or a light meal.
A rustic and hearty flatbread from Rajasthan, made with a blend of wheat, maize, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a dollop of ghee.
Yes, chickpea flour is highly nutritious. It is rich in protein, fiber, and essential minerals like iron and magnesium, which support energy production and bone health. Its low glycemic index also helps stabilize blood sugar levels compared to refined flours.
Chickpea flour is a high-protein alternative to traditional grain flours, containing approximately 22.4g of protein per 100g. This makes it an excellent plant-based protein source for vegetarians and vegans looking to boost their intake.
Yes, chickpea flour is naturally gluten-free as it is made entirely from ground chickpeas. It is a safe and popular alternative for individuals with celiac disease or non-celiac gluten sensitivity.
While chickpea flour is high in protein and fiber, it contains about 62.9g of carbohydrates per 100g. Because of this carb count, it is generally not considered keto-friendly, though it is a better option for low-glycemic diets than wheat flour.
Raw chickpea flour has a slightly bitter, bean-like taste that can be quite strong. However, once cooked, it mellows out into a mild, nutty, and savory flavor that works well in both sweet and savory dishes.
You can typically substitute up to 25% of wheat flour with chickpea flour in most recipes to increase protein. For 100% substitution, it works best in dense recipes like flatbreads or fritters, as it lacks the gluten needed for light, airy breads.
Yes, its high fiber and protein content promotes satiety, helping you feel full for longer periods. This can help reduce overall calorie intake and cravings, making it a helpful tool for weight management.
chickpea flour is a versatile ingredient found in cuisines around the world. With 387 calories per 100g and 22.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring chickpea flour with step-by-step instructions.
Browse recipes →Store chickpea flour in an airtight container in a cool, dry, and dark place. Because of its natural oil content, it can go rancid; for long-term storage, keeping it in the refrigerator or freezer is recommended.
Yes, chickpea flour is a popular vegan egg replacer. When mixed with an equal amount of water, it creates a thick batter that can bind ingredients in baking or be used to make vegan 'omelets' and frittatas.
When stored in a cool, dry pantry, chickpea flour typically lasts about 6 months. If stored in the freezer, it can remain fresh for up to one year. Always check for a sour or rancid smell before use to ensure it hasn't spoiled.
