1 cup (medium) of Chickpea flour (92 g) has 356 calories. That works out to 387 calories per 100 g. It contains 52.4 g of carbs, 20.2 g of protein, 6.2 g of fat and 9.9 g of fiber. Its 402 µg of Folate covers 101% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Chickpea flour?

Chickpea flour is made by finely grinding dried chickpeas. It features in many cuisines: it gives South Asian pakoras and savoury pancakes their substance, while in southern France it is used for socca, a thin oven-baked flatbread. Its mild, earthy, bean-like flavour becomes pleasantly nutty when cooked, and batters can turn tender inside with crisp edges.

With 22 g of protein per 100 g, it is a filling, fibre-containing alternative to wheat flour, though its texture and flavour work best in recipes designed for it or blended with other flours. Try it in savoury pancakes, fritters or flatbreads; herbs, spices and finely chopped vegetables pair well with its flavour.

Chickpea flour Nutrition Facts

Selected: 100 g

387

KCAL / 100G

Carbs

57g

· 21% DV

Protein

22g

· 44% DV

Fat

6.7g

· 9% DV

Fiber

10.8g

· 39% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 61% · Protein 23% · Fat 16%

Chickpea flour Vitamins & Minerals

Vitamins

Folate

437µg · 109% DV

Biotin

19µg · 63% DV

0.48mg · 40% DV

0.48mg · 28% DV

Minerals

Copper

1mg · 111% DV

Manganese

2mg · 87% DV

Phosphorus

318mg · 45% DV

Magnesium

166mg · 40% DV

How Nutritious Is Chickpea flour?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

High

61/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Chickpea flour Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Chickpea flour

To burn the 387 calories in 100 g:

🚶

96min

Walking (5 km/h)

🏃

39min

Running (8 km/h)

🚴

53min

Cycling

🏊

45min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Chickpea flour Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Chickpea flour Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Chickpea flour Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Chickpea flour Fat Profile

SATURATED

0.7g

MONOUNSATURATED

1.4g

POLYUNSATURATED

2.7g

⚖️

Omega 6:3 ratio 28.9:1

Above the ideal 4:1 (28.9:1).

Compare Chickpea flour

🌾vs🍚

Chickpea flour vs Bulgur Pilaf267 kcal more per 100 g

→🌾vs🍝

Chickpea flour vs Whole wheat pasta263 kcal more per 100 g

→🌾vs🥖

Chickpea flour vs Breadstick23 kcal fewer per 100 g

→🌾vs🥯

Chickpea flour vs Simit47 kcal more per 100 g

→

Foods Similar to Chickpea flour

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Chickpea flour

What is chickpea flour made from?

Chickpea flour is made by grinding dried chickpeas into a fine powder. It is also called gram flour in some places, though that name can refer to flour made from split, roasted chickpeas rather than whole dried chickpeas.

How do you use chickpea flour?

Chickpea flour works well in pancakes, flatbreads, fritters, and coatings for vegetables. Mix it thoroughly with liquid to prevent lumps, then cook it fully; its earthy flavor pairs especially well with spices, herbs, and onions.

Can you substitute chickpea flour for all-purpose flour?

Not reliably in a one-to-one swap. Chickpea flour has no gluten and absorbs liquid differently, so replacing all-purpose flour can make baked goods dense or crumbly; use a recipe developed for chickpea flour or replace only part of the flour.

What does chickpea flour taste like?

Chickpea flour tastes earthy, nutty, and distinctly bean-like. The flavor mellows when it is thoroughly cooked, especially in seasoned batters, socca, or fritters; raw or lightly cooked batter can taste much stronger.

Can you eat chickpea flour raw?

It is best not to eat chickpea flour raw. Treat it like other uncooked flour and cook it thoroughly in pancakes, bread, or batter before eating, rather than tasting raw dough or adding it uncooked to a smoothie.

Is chickpea flour the same as besan or gram flour?

Not always. Chickpea flour is commonly made from whole dried chickpeas, while besan or gram flour often means flour from split, skinned brown chickpeas called chana dal. The terms vary by region, and the flours can differ in flavor and texture.

How do you make socca with chickpea flour?

Socca is a thin, savory pancake traditionally made from chickpea flour, water, olive oil, and salt. Whisk the batter smooth, let it rest, then cook it in a very hot oven or pan until browned at the edges.

Can chickpea flour replace eggs in a recipe?

Chickpea flour can help bind foods such as fritters and vegetable patties, but it is not a universal egg replacement. Mix it with water into a smooth paste, and use a recipe that accounts for its dense texture and savory flavor.

How should you store chickpea flour?

Store chickpea flour in an airtight container in a cool, dry place, away from heat and moisture. For longer storage, freeze it in a sealed container; let it return to room temperature while still sealed to limit condensation.

Why does chickpea flour taste bitter?

A strong bitter or stale taste can mean the chickpea flour has oxidized or absorbed moisture during storage. A mild earthy, bean-like flavor is normal, but discard flour that smells musty or tastes unpleasantly rancid.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026