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Chickpea Flour

Chickpea flour is a versatile and naturally gluten-free cooking and baking product made from ground chickpeas, also known as garbanzo beans.

  • It is also widely known as garbzanzo bean flour, "besan," or "gram flour"

  • Readily reconstituted into a ready-to-use bean paste in about 5 minutes

  • Great choice for bakery items, dry soup mixes and extruded snacks, or as a natural soup thickener or meat binder

  • High in protein, fiber, manganese and vitamin B

  • D'allesandro
    Price: $29.20
    $0.23 / Ounce

    This product will be returning soon!

    Suggested uses

  • Makes a delicious batter for deep-fried vegetable fritters

  • Add to other flours when baking breads and rolls

  • Cook like polenta, spread on a sheet pan and allow to set, then cut and fry to make chickpea fries, called "panelle"

  • Use to crust meats for baking or frying

  • Add to homemade veggie burgers as a binder and flavor component

  • Whisk into soups and gravies to thicken and add a buttery, smooth texture without added fat from cream or gluten from flour

  • Basic prep

    Ready to use. No preparation necessary.

    Storage & handling

    Store in a dry, cool place.



    One of the earliest cultivated legumes, chickpeas (Cicer arietinum) also known as garbanzo beans have been grown in India, the Middle East and parts of Africa for thousands of years. There is evidence to suggest that chickpeas may have been grown in Turkey 7,400 years ago.

    They grow best in tropical and subtropical climates with heavy rainfall. Much of the world's chickpea supply comes from India, although they are also cultivated in the U.S., primarily in California. The plant grows 8 to 20 inches high and has small feathery leaves on either side of the stem. Chickpeas, like common green peas, grow in seedpods, each containing two or three beans.

    Chickpea flour is a versatile and gluten-free product that can be used for cooking and baking applications, from thickening stews, making dumplings and crusting meats, to baking in breads and preparing the popular Mediterranean flatbread "socca."

    Chickpeas are nutritious with a satisfyingly rich flavor. They are high in protein, fiber, manganese and vitamin B.

    Classic recipe

    Herbed Socca

    Known throughout Southern France and parts of coastal Italy, socca (also known as “farinata,” “cecina,” and “torta de ceci”) is a pan-griddled flatbread made from Garbanzo Bean Flour. It is an ideal base for all kinds of spreads, from pesto, tapenades, harissa and caponata to soft cheeses and even yogurt.