The difference between chickpeas and chickpea flour isn't just the number of calories, etc. Pulverizing solid foods also tends tends to raise their glycemic index, meaning they cause blood sugar to rise quicker. BTW, the suggestion for roasting plain chickpeas in a dry nonstick pan on the stovetop might not work very well. There are recipes for roasted chickpeas in the recipe area, though.
At least one member has considered trying ground/chopped chickpeas (not flour, just "crumbs" made from roasted chickpeas), which would be fine - but no reports on how that turned out:viewtopic.php?f=15&t=100747