Chickpeas Flour

SPECIFICATION OF CHICKPEA FLOUR

Source and Origin of Chickpea Flour

Chickpea Flour is made by finely milling dried chickpeas (Cicer arietinum), one of the oldest cultivated legumes. Originating in modern-day Turkey, chickpeas quickly spread across the Middle East, South Asia, and the Mediterranean. Today, India is the largest global producer, accounting for over 70% of the world’s supply.

Our chickpea flour is produced using certified organic farming methods and is free from preservatives, additives, or allergens. It’s a sustainable crop, enriching the soil with nitrogen and reducing the need for artificial fertilizers.

Uses of Chickpea Flour in the Food Industry

Chickpea flour is widely used across traditional and modern food applications:

• Plant-based and gluten-free baking

  • Ideal for bread, crackers, wraps, and pizza bases

  • Enhances structure and moisture in gluten-free recipes

• Ethnic and regional dishes

  • Essential in Indian, Pakistani, and Bangladeshi cuisines for dishes like pakoras, pancakes, and flatbreads

  • Acts as a thickener in soups, stews, and curry sauces

• Functional and healthy snacks

  • Used in high-protein chips, extruded snacks, and baked goods

  • Excellent as a binding agent in vegan and vegetarian recipes

• Protein fortification and clean-label innovation

  • Works well in meat substitutes, nutrient-rich pasta, and energy bars

Chickpea flour is an ideal wheat flour replacement in allergen-free, plant-based, or clean-label formulations.

Nutritional Benefits of Chickpea Flour

Chickpea Flour is recognized for its outstanding nutritional value, reflecting the qualities of the whole chickpea:

• High in protein – ideal for vegan and vegetarian products

• Naturally gluten-free – safe for celiac or gluten-sensitive consumers

• Rich in dietary fiber – aids digestion and promotes satiety

• High in folate (vitamin B9) – essential for cell growth and development

• Good source of copper and manganese – supports metabolism and antioxidant protection

• Low in fat and sodium – contributes to cardiovascular health

Chickpea flour has a low glycemic index, making it suitable for blood sugar management and diabetic-friendly products.

Processing, Packaging & Storage

We offer chickpea flour in a range of grind sizes:

• Wholemeal

• Medium

• Finely micronized

To preserve freshness and nutritional integrity:

• Store in a cool, dry place, in airtight packaging

• Avoid exposure to direct sunlight and moisture

Shelf life: minimum 12 months when stored properly.

Quality & Certifications

Our Chickpea Flour is produced under stringent food safety and organic standards, including:

• FSSC 22000, HACCP, and ISO certifications

• EU Organic Certification

• Processed and packed without preservatives

• Full traceability from farm to factory

We provide:

• Organic Chickpea Flour – made from whole or split chickpeas

• Origins: Italy, France, Ukraine, Kazakhstan

• Packaging: 25 kg bags or 750–1000 kg big bags

• MOQ: 12 tons

• Application: Gluten-free baking, ethnic foods, snacks, protein enrichment

• Documentation: Specification sheets, CoA, and samples upon request