What is chickpea flour…

Chickpea flour, also known as garbanzo bean flour, gram flour, or besan, is a flour made from ground chickpeas.

Chickpea flour has several potential health benefits, including:

  1. Good source of plant-based protein: Chickpea flour is a good source of plant-based protein, which is important for building and repairing tissues in the body. According to a study published in the Journal of Food Science and Technology, chickpea flour contains about 20% protein on a dry weight basis (1).
  2. May help with blood sugar control: The high fiber and protein content in chickpea flour may help to slow down the digestion of carbohydrates and prevent rapid spikes in blood sugar levels. A study published in the journal Nutrients found that consuming chickpeas improved glucose control and insulin sensitivity in people with type 2 diabetes (2).
  3. Gluten-free alternative: Chickpea flour is naturally gluten-free, making it a good alternative to wheat flour for people with celiac disease or gluten sensitivity. A review published in the Journal of Food Science and Technology notes that chickpea flour can be used as a substitute for wheat flour in a variety of recipes, including bread, pasta, and baked goods (3).
  4. Rich in vitamins and minerals: Chickpea flour is a good source of important vitamins and minerals, including iron, zinc, magnesium, and folate. A study published in the journal Food Science and Human Wellness found that chickpea flour is a rich source of bioavailable iron, which is important for preventing iron deficiency anemia (4).


  1. Shittu, T.A. et al. (2010). Chemical composition and pasting properties of chickpea flour as influenced by processing. Journal of Food Science and Technology, 47(1), 44-50. doi: 10.1007/s13197-010-0014-3
  2. Thompson, S.V. et al. (2019). Chickpea supplementation improves glucose regulation in participants with prediabetes. Nutrients, 11(5), 1018. doi: 10.3390/nu11051018
  3. Verma, A.K. et al. (2015). Gluten free products from chickpea (Cicer arietinum L.): a review. Journal of Food Science and Technology, 52(2), 588-596. doi: 10.1007/s13197-013-1177-9
  4. Kumar, A. et al. (2018). Nutritional composition and iron bioavailability of fortified chickpea flour (Cicer arietinum L.). Food Science and Human Wellness, 7(3), 197-204. doi: 10.1016/j.fshw.2018.06.004

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