chickpea_protein

Protein-forward flour and isolate derived from Cicer arietinum — the garbanzo bean domesticated in southeastern Anatolia ~9,500 years ago. Besan (gram flour) is central to South Asian pakoras, socca/farinata of Nice and Liguria, and Provençal panisse; the cooking liquid (aquafaba) whips into stable vegan meringues. Delivers ~20g protein per 100g dry with a rich nutty-legume flavor that fries and bakes into firm, satisfying textures.