You can safely store chickpea flour in a tightly sealed, airtight container for about six months at room temperature, however if kept in the refrigerator it will last far longer from between 1 to 2 years which is always worth doing if you like the idea of using it as a substitute for wheat flour for your recipes down the line or for a special occasion you know will sneak up on you.u003cbr/u003eu003cbr/u003eYou can also choose to freeze it where it will stay fresh for a few years if you have enough space and have a bulk of it that you know you will probably end up using down the line, after all it beats throwing it out when it can be used as a part of so many recipes.u003cbr/u003eu003cbr/u003eIf you have stored your chickpea flour for a decent amount of time and aren’t sure if it’s gone bad, the most accurate way to check is to test the smell. If it smells rancid or if it shows signs of mold, then you should throw it out right away.