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Why Everyone's Talking About Chickpea Flour + What To Do With It

Leah Vanderveldt
Author:
March 26, 2016
Leah Vanderveldt
By Leah Vanderveldt
mbg Contributor
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
March 26, 2016

Chickpea flour, also known as garbanzo bean flour, gram flour, and besan, is made from ground chickpeas. While its many brilliant (and tasty) uses are just emerging here in the U.S., this protein-packed, high-fiber, and gluten-free flour has been a staple in Asian countries for centuries.

In addition to being a nutritious stand-in for refined wheat flour, it can also be an egg replacement for vegan baked goods and can even be used as a face exfoliant.

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With its nutty flavor and sturdy texture, it's easy to see why this flour is so versatile. Here are three recipes to inspire you to grab a bag and get cooking.

4-Ingredient Peanut Butter Cookies

Soft vegan peanut butter cookies with only four ingredients? If this doesn't convince you to go out and buy a bag of chickpea flour, nothing will.

Get the recipe

Summer Socca

Socca is a flatbread or crepe-like pancake traditionally made with chickpea flour. You can top socca with anything you'd like; we love this version with blistered tomatoes and roasted zucchini.

Get the recipe

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Carrot Cake

This impressive carrot cake not only looks gorgeous, but it's also healthy enough to responsibly eat for breakfast, thanks to chickpea flour, coconut oil, and—of course—carrots.

Get the recipe

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Leah Vanderveldt
Leah Vanderveldt

Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.

Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.