How it's used
Used in gluten-free baking, as a binder, or to make pancakes and fritters.
Flour made from ground chickpeas, high in protein and fiber.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in gluten-free baking, as a binder, or to make pancakes and fritters.
High in plant protein and fibre - pairs well with vitamin C-rich vegetables in the same dish to help absorb its iron content.
Try it in the kitchen
A savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeA savoury Mediterranean breakfast stack of chickpea socca pancakes layered with tomato-white-bean ragù, spinach, olives, basil and yogurt-tahini sauce.
Open recipeA paper-thin Tuscan-inspired courgette and onion scarpaccia with lacy edges, white-bean basil cream, fresh lemony tomato and toasted pine nuts.
Open recipeAn Ethiopian–Nordic sharing table of teff flatbread, warm berbere lentils, mild chickpea sauce, lemony greens, crisp beet-apple pickle and cool hemp cream—designed to become a generous centrepiece when scaled for four or more.
Open recipeTwo large savoury breakfast muffins with smoked tofu, chickpea flour, oats, kale, nutritional yeast, pumpkin seeds and a tangy yogurt-mustard dip.
Open recipeA plant-based take on the beloved Persian herb frittata, packed with fresh herbs, barberries, and walnuts — the plan's most folate-dense meal.
Open recipeNutrition notebook
Calories
338kcal
Protein
22.4g
Carbs
47.0g
Fat
6.7g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.