I love chickpea flour because it is so full of protein. This flour does have a stronger flavor than the more neutral oat and almond flours, so don't use as the main flour but in small quantities in combination with other flours.
To make: Be warned that chickpea flour is more complicated to make than other flours because of the hardness of the raw chickpea. You need to have a strong food processor. Start off with grinding the raw chickpeas until they are about 2/3 grounds. Then move the mixture to a coffee grinder and mix in batches until finely ground. If you do not wish to make your own chickpea flour, you can easily buy it online.
Storage: It is best to store the flour in the freezer to keep it from going rancid. I put my chickpea flour in a labeled freezer bag.