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Gluten-free style simit alternative with more protein and fiber than classic simit
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Chickpea flour simit has 332 calories. It contains 45.8 g of carbs, 12.4 g of protein, 10.9 g of fat and 7.1 g of fiber. Its 0.8 mg of Manganese covers 34% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
332
KCAL / 100G
Carbs
45.8g
· 17% DV
Protein
12.4g
· 25% DV
Fat
10.9g
· 14% DV
Fiber
7.1g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 15% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 332 kcal | |
| Total fat | 10.9 g | 14% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 430 mg | 19% |
| Total carbohydrate | 45.8 g | 17% |
| Fiber | 7.1 g | 25% |
| Protein | 12.4 g | 25% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 332 kcal |
| 1 piece (quarter) | 25 g | 83 kcal |
| 1 ounce (mini) | 28 g | 93 kcal |
| 1 piece (half) | 50 g | 166 kcal |
| 1 piece (small) | 75 g | 249 kcal |
| 100 g | 100 g | 332 kcal |
| 1 piece (whole) | 100 g | 332 kcal |
| 1 piece (large) | 125 g | 415 kcal |
| 2 piece (double) | 200 g | 664 kcal |
Calculated from 332 calories per 100 g.
Chickpea flour simit is a ring-shaped bread made with chickpea flour, often alongside water, oil, and a leavening or binding ingredient. Recipes vary, and some combine chickpea flour with other flours, so the crumb and flavor are not always the same.
Chickpea flour simit uses chickpea flour instead of, or alongside, the wheat flour used in classic simit. It tends to have a more noticeable legume flavor and a less stretchy texture, because chickpea flour does not form wheat gluten.
To make chickpea flour simit, mix chickpea flour with the liquid and other ingredients specified by the recipe, shape the dough into rings, and bake. Since the dough may be more fragile than wheat dough, follow the recipe’s hydration and binding instructions closely.
Chickpea flour simit can crack because chickpea flour does not form the elastic gluten network found in wheat dough. A dough that is too dry or lacks enough binding can be especially fragile; add liquid according to the recipe and let the dough rest before shaping.
Chickpea flour simit can have a mild, distinctive chickpea flavor, but it is not always strong. Toasting, sesame, and other ingredients can change how prominent that flavor is, so the taste varies from recipe to recipe.
Yes, chickpea flour simit can be made without yeast if the recipe uses another leavening method, such as baking powder, or is designed to be unleavened. The result will have a different rise and crumb from a yeast-raised wheat simit.
Store chickpea flour simit in an airtight container once it has cooled. It can dry out as it sits, so briefly warming it in an oven or toaster before serving can improve its texture.
Yes, chickpea flour simit can be frozen after it has cooled completely. Wrap portions well to limit freezer exposure, then thaw and warm them briefly in an oven or pan for a better texture.
Chickpea flour simit works well with savory accompaniments such as cheese, olives, tomatoes, and cucumber. It can also be served plain or with tea; its slightly nutty, legume-like flavor suits simple toppings.
Yes, you can make chickpea flour simit without sesame because sesame is usually a coating rather than the main structure of the dough. Leaving it off changes the flavor and finish, but does not usually require changing the other ingredients.
Vitamins
Folate
68µg · 17% DV
B1
0.16mg · 13% DV
Biotin
4µg · 13% DV
B6
0.21mg · 12% DV
Minerals
Manganese
0.78mg · 34% DV
Copper
0.24mg · 27% DV
Phosphorus
176mg · 25% DV
Sodium
430mg · 19% DV
Potassium ⭐
228mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 332 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chickpea flour simit is a baked, ring-shaped take on Turkey’s familiar sesame-crusted simit, made with chickpea flour in the dough. It has a gently nutty, legume-like flavour and can feel more substantial than a classic wheat-based simit.
In Turkey, simit is a breakfast and tea-time favourite; this version can be served with cheese, olives or fresh vegetables. It offers more protein and fibre than classic simit, with 12.4 g of protein per 100 g. For a lighter meal, pair it with tomatoes, cucumber and greens rather than adding several rich spreads.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
NOVA 3
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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
3.2g
POLYUNSATURATED
3.4g
Omega 6:3 ratio 38.8:1
Above the ideal 4:1 (38.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.