Chickpea flour or as it sometimes called garbanzo bean flour, which is high in protein, fiber and nutrients.  It has a strong nutty taste which is best used in combinations with other flours.  But it can great alone making falafel.

Usage:

Works well in breads, pizza and pie crust.  A small amount added to pie crust  or wrap recipes makes these items more elastic and easier to roll out.

On a side note:  found where if you add baking soda to beans as you cook them it cuts down on the  gas produced by the beans.  Which also works for cabbage as well.  So far have not found what the ratio of beans to baking soda should be but I did start seeing this on recipes.  It has been said in places on the internet that the baking soda helps with the digestion of the beans.