Chickpea flour (also known as Gram flour - for those of you shopping for it) is a common ingredient in Indian cooking. Most famously it makes pakoras when it has a variety of vegetables like onions, broccoli, cauliflower and spices (curry powder, garam masala, etc) added to it and deep fried into weird shapes commonly available on Indian restaurant buffets.

The basic recipe for just about anything you could want to do with Gram is:

.25 teaspoon Baking Powder
2 tablespoons oil (cooking oil, olive oil, etc. depending on your flavor combinations)
1 teaspoon salt

1 cup Gram flour
.5 cup water

The basic method:

Whisk together oil, salt and baking soda until it forms a light froth in your favorite mixing bowl. Add the water and gram flour and stir or whisk until it is no longer lumpy. You can easily scale this recipe for any amount you could want (the basic recipe makes enough for at least 4 people).

Rest for 30 minutes.

Once you're at this point (the mixture should look like a creamy pancake batter) you can add your minced onion, curry powder, etc. Then you deep fry in small batches (unless you have a larger fryer) by preheating about an inch or so of high-temperature oil (canola, peanut, shortening and so on) in a cast iron skillet to 375-400F. Gently, working with 2 spoons or a small disher, put a little of your mixture into the hot oil (about 2-4 at a time). With a spider (one of those wire things that come with a wok) or tongs turn them over after a minute or two. After another two minutes, they should be a relatively dark, orange-brown and ready to come out to drain on a rack or paper towels. I recommend playing with size and timing by doing a test version and then eating it. Serve with a chutney or hot sauce.

Or...

You can do a lot of other things with the basic batter. You could cook it on a griddle/crepe pan/comal for a pancake style quick bread. Add a little more water to your initial recipe and make crepes with any kind of filling you can imagine (they tend to be a little more brittle when cooked, but with a little practice it's pretty easy (I recommend an offset flexible spatula - one of the ones that look like a spreader for crepes of any type).

You can also bake it. I have experimented with the basic batter as a kind of cake (because it's so moist, it takes a long time to bake that way at 375F). I've also just ladled it directly onto an oiled baking sheet and pre-baked for about 10-20 minutes (don't go too long since, in this version, you're going to be baking it again), then topped it with tomato sauce and cheese for a pizza (bake at 450F - up to 10 minutes or until the cheese is melted). In this case I did two batches, one with less water and it turned out a crispy, thin crust. The other (with a normal amount of water) turned out a soggy crust. As I mentioned, this is still a developmental recipe. Some other options would be to make a pancake-type thing (just like a normal pancake, flip when the bubbles pop on top) and then top and bake at a relatively high heat (450F). There are plenty of variations you could try. Let me know how yours turns out.

Cheers