Benefits of chickpea flour:

High vegetable protein content

- up to 22 g protein per 100 g! Excellent source of amino acids, especially important for vegans and vegetarians.

Gluten-free

- safe for celiac disease and gluten sensitivity, suitable for gluten-free baking.

Rich in fibre

- supports bowel function, promotes detox, lowers cholesterol.

Low glycemic index

- does not cause blood sugar spikes, useful for diabetics and weight watchers.

Sources of iron, folic acid, magnesium and zinc

- strengthens immunity, supports hematopoiesis and nervous system.

Helps satiety

- meals with chickpea flour give a prolonged feeling of satiety without overloading the GI tract.

Ways to use chickpea flour:

1. Lenten and gluten-free baking

Used for breads, flatbreads, pancakes, pizza, as a substitute for wheat flour.

Holds its shape perfectly, gives a dense, hearty texture and a slightly nutty flavour.

Often used in mixtures with rice flour, corn flour, oat flour.

2. Falafel, cutlets, and vegan "omelettes"

The flour can easily be used to make vegan scrambled eggs (chila): chickpea flour + water + spices + vegetables - fried like an omelette.

Chickpea flour is 100% chickpea flour. Calorie content of the product (100g): 381 kCal\1594 kJ. Nutritional value (100g) of the product: Protein: 22.4g; Fats: 6.7g; Carbohydrates: 57.8г;