Chickpea flour is one of the most frequently used raw ingredients in our pulse-based functional snacks. It is obtained by milling high-quality chickpeas used in traditional recipes like hummus and falafel, directly contributing to the nutritional value of our products.

Compared to red lentils, chickpeas provide a milder flavor with subtle roasted notes. This helps balance the stronger legume flavors that can sometimes be perceived when using a single pulse ingredient. In addition, the natural starch and protein structure of chickpea flour supports product expansion and shape formation during the extrusion process, contributing to the desired crispy texture.

We use chickpea flour together with red lentil flour to benefit from the unique characteristics of both legumes. While red lentils stand out for their higher protein content, chickpeas offer a more balanced flavor and texture profile. When combined, they create a complementary structure that enhances both nutritional value and overall eating experience.

In short, we use chickpea flour because of its natural protein and fiber content, its ability to balance flavor, and its contribution to the development of a crispy texture.

Average nutritional values per 100 g of chickpea flour: