Ingredient spotlight: chickpea flour

chickpeas, food, legumes

Chickpea flour basics

Chickpea flour, also called gram flour, is honestly and truly fantastic. Crispy chickpeas? Great! Hummus? Delicious! Chickpea curry? Fantastic! And how else could it be – baking and cooking with gram flour is a really great option too!

I have never made my own flour out of store-bought dried chickpeas, as I have easy access to inexpensive chickpea flour that already comes in a beautiful uniform consistency that I personally find hard to achieve at home with a food processor. However, the option to grind and sieve both regular chickpeas as well as roasted and toasted chickpeas into flour definitely still exists. Please do report back if this is something you are doing!


Chickpeas and the flour made from grinding them is gluten free and high in protein. This makes using this type of flour a fantastic choice for people who are restricted in their diet and can not or do not wish to consume gluten. The high protein content is also a great way for those plant-based eaters among us to up their protein intake in a simple and delicious way!


I have very quickly grown to love chickpea flour and have experimented rather extensively with it already. I have used it in naan as well as in some chocolate chip cookies, in both cases replacing about ¼ of the wheat flour. 

What really stood out as a stellar recipe was an applesauce cake I made, that I spontaneously made only with chickpeas, not using any actual wheat. When I gave some friends some of the cake to try and asked them to guess what was in it, they correctly guessed all the spices, but not one person even considered that it was made with anything beyond regular degular plain white flour. I thought that was kinda funny, and also a roaring recipe development test, since I suddenly had a cake that was both quite high in protein and also gluten free. So that’s pretty dope. 

I also have used the flour for marinating and making little itty bitty sorta pancakes. Specifically, I have kinda breaded enoki mushrooms in a chickpea-flour-and-egg mixture, and then fried them up (delicious). So overall, I would say, just try it out and see where it gets you, what you like, what doesn’t suit your palate so much. 



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