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Chickpea flour

Chickpea flour suppliers and sourcing guide

Chickpea flour is dried chickpeas (Cicer arietinum) ground to a flour. It is made from whole or split, dehulled chickpeas, either raw or roasted or heat-treated to reduce beany flavor. Besan or gram flour from South Asia is often made from the smaller desi chickpea, while garbanzo flour usually comes from larger kabuli types. Brands use it in gluten-free baking, batters, snacks, pasta, plant-based products and as a protein source in blends.

See suppliersWhat to ask for on the COA
Also known as
Cicer arietinum · Garbanzo bean flour · Gram flour · Besan
Facts checked
November 2026

Forms and grades of chickpea flour

Suppliers sell different products under the same name. Specify the one you need.

  • Raw chickpea flour

    Flour from untreated dried chickpeas, with stronger beany flavor.

  • Heat-treated or roasted

    Flour from roasted or steam-treated chickpeas, with milder flavor and lower enzyme activity.

  • Besan (desi)

    Flour from desi chickpeas or split chana dal, finer and traditional in South Asian foods.

  • Organic and gluten-free

    Certified organic flours and flours tested for gluten from dedicated facilities.

  • Protein concentrates

    Air-classified or wet-processed chickpea protein, a separate higher-protein ingredient.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Protein and moisture
Protein by Kjeldahl or Dumas and moisture by oven drying.
Particle size
Sieve analysis for the specified fineness.
Gluten
Gluten by R5 ELISA, since chickpeas are often handled with wheat.
Pesticide residues
Pesticide screen, often including glyphosate.
Mycotoxins
Aflatoxins and ochratoxin A by LC-MS/MS.
Microbiology
Standard plate count, yeast and mold, E. coli and Salmonella; raw pulse flour is not ready to eat.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place off the floor and away from pests and odors, because pulse flours attract insects and the fat can turn rancid. Use opened bags promptly. Shelf life is set by the supplier, often 9 to 12 months, and older stock can be checked for flavor and infestation.

Lots and expiry dates

Flavor, color and protein vary with chickpea type, crop year and heat treatment, so record these for each lot. Check gluten results on every lot if the product is labeled gluten-free.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • USDA's U.S. Standards for Beans include a Chickpea/Garbanzo Beans class with moisture and contrasting chickpeas as grade-determining factors; AMS proposed revising those factors under docket AMS-FGIS-22-0066.

    Source: ams.usda.gov (opens in a new tab)

  • 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Chickpea flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking chickpea flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell chickpea flour? Request a listing

Frequently asked questions

What forms of chickpea flour can brands buy?

Common forms include raw chickpea flour, heat-treated or roasted, besan (desi), organic and gluten-free and protein concentrates. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for chickpea flour include?

Expect protein and moisture, particle size, gluten, pesticide residues, mycotoxins and microbiology, each with its method, specification and result for that lot.

How should chickpea flour be stored?

Store sealed in a cool, dry place off the floor and away from pests and odors, because pulse flours attract insects and the fat can turn rancid. Use opened bags promptly. Shelf life is set by the supplier, often 9 to 12 months, and older stock can be checked for flavor and infestation.

What is the regulatory status of chickpea flour?

USDA's U.S. Standards for Beans include a Chickpea/Garbanzo Beans class with moisture and contrasting chickpeas as grade-determining factors; AMS proposed revising those factors under docket AMS-FGIS-22-0066. 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

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