Chickpeas are the seeds of a herbaceous plant belonging to the Fabaceae family, Genus Cicer, Species arietinum.

Therefore, chickpeas (seeds) are legumes, thus foods of plant origin belonging to group IV. Rich in carbohydrates, fiber, magnesium, potassium and B vitamins, they are a primary food source.

Chickpea flour is derived from grinding the dried seeds of Italian chickpeas.

The chickpea flour that is made from these legumes is also rich in vitamins and minerals that provide numerous benefits to our bodies. It especially presents in itself:

• B vitamins, A, E and C;
• Magnesium, calcium, potassium and phosphorus, which can help us fight high blood pressure, muscle fatigue and strengthen brain and bones.
• 100 g of this flour provides about 316 calories, where: 60 percent is carbohydrates and fiber, 20 percent is protein, 6 percent is fat, and the remaining percentage is water.

Chickpeas, as well as all other legumes, help our digestive system, and chickpea flour, thanks to its low glycemic index, is very suitable for those who suffer from diabetes and hypercholesterolemia, for those on a diet, and for people with celiac disease, because it does not contain gluten!

Chickpea flour is used for more sophisticated cooking recipes, such as chickpea velouté with shrimp, chickpea bread, etc.