Wit hits high protein content, chickpea flour is very satiating. Elaborated with a pulse, it doesn’t rise and must be mixed to other flours in pastry. What is chickpea? From the pulse family, chickpea is the green pea’s cousin. Round and beige, it has its own very particular taste and smell. Nutrition and health From a nutritional point of view, it is a very good pulse, since it packs a high rate of assimilable carbohydrate and a lot of high quality vegetable protein. Origin Originating from the Middle-East, we know that chickpea is consumed by men since the dawn of time, since it is mentioned in Mesopotamian tablets written in the 3rd Millenium B.C. In Arabic, chickpea is pronounced “Hum’mus”, the name we give to the popular dip made of chickpeas !