What is Chickpea Flour?

Chickpea flour is a versatile, nutrient-rich flour made from ground chickpeas. It’s naturally gluten-free, has a nutty flavour and a fine texture, making it easy to use in a variety of ways. If you haven’t tried it before or didn’t even know it existed, I invite you to add it to your pantry.

Why Chickpea Flour?

Chickpea flour is super healthy. It’s a great source of plant based protein, fibre and essential nutrients…

1. High in Protein: Chickpea flour is high in protein, providing about 21 grams per cup
2. Packed with Fibre: With around 10 grams of dietary fibre per cup, chickpea flour supports your digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
3. Nutrient-Dense: Chickpea flour is a good source of essential vitamins and minerals, including iron, magnesium, folate, and vitamin B6. These nutrients are essential for maintaining your energy levels, supporting brain function, and promoting overall wellness.
4. Low Glycemic Index: Chickpea flour has a low glycemic index (GI), meaning it releases sugar into your bloodstream slowly. This helps prevent blood sugar spikes and can be beneficial for those with diabetes or insulin resistance.
5. Gluten-Free: If you’re gluten intolerant or have celiac, chickpea flour provides a safe and nutritious alternative to wheat flour. It can be used in many different gluten-free recipes without compromising on taste or texture.

What do I do with it?

You might be surprised at how easy it is to use! I love to make savoury crepes with chickpea flour – they’re delicious and full of plant based protein. Here’s the recipe…

Chickpea Crepes With Smashed Avocado

INGREDIENTS

serves 1

• 1/4 cup Chickpea Flour
• 1/4 cup Water
• 1/4 tsp Sea Salt (divided)
• 1/2 Avocado (medium)
• 1 tbsp Hemp Seeds
• 1 tsp Nutritional Yeast
• 1/2 tsp Extra Virgin Olive Oil

METHOD

In a medium-sized bowl, whisk together the flour, water, and half the salt until well combined. Let sit for 20 minutes.

In a small bowl, mash the avocado. Add the hemp seeds, nutritional yeast, and the remaining salt. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Once hot, add the chickpea batter and swirl the pan to create an even layer. Cook for three to four minutes, until set. The sides will pull away from the pan and you will be able to flip the crepe over with a spatula. Once flipped, cook for three minutes longer.

Remove the crepe and transfer to a plate. Add the avocado mixture to half the crepe and fold the other half over. Enjoy! I love this served with berries or a fruit salad.