Chickpea flour is known for being an alternative in recipes for vegans and those unable to tolerate gluten. It is the perfect substitute for eggs in tortillas, and it serves as conventional flour, but with more benefits for our health. Consuming chickpea in the form of flour instead of cooked legume makes it easier to digest too.
The nutritional benefits of chickpea flour are similar to those of the legume itself:
It is rich in fibre.
It is an excellent source of plant-based protein.
It provides slow-release carbohydrates.
It contains minerals, especially Magnesium and Potassium.
It's a source of folic acid (vitamin B9) and other vitamins of group B, except B12
It is rich in lecithin, a type of fat that mixes with the fats ingested by the body with water and favours its expulsion.
It provides essential fatty acids, especially Omega 6.
More filling than wheat flour
Researchers have theorized for years that legumes, including chickpeas, decrease hunger. A 2014 review of studies noted that including legumes in the diet increased feelings of fullness by 31%