Rising consumer interest in healthier, gluten-free alternatives is driving the adoption of chickpea flour in baking and food processing sectors. Its high protein, fiber, and nutrient content enhances product appeal, especially in plant-based and clean-label formulations. Food manufacturers are incorporating it into snacks, bread, and confectionery for improved texture and nutritional value. The flour’s functional benefits, such as moisture retention and binding properties, also support innovation across diverse recipes. As demand for wholesome ingredients grows, chickpea flour continues to gain traction, fueled by shifting dietary preferences and the growing popularity of ethnic cuisines in mainstream food production.