Chickpea flour (gram flour, besan) is very useful in Indian cookery.
The most common use in the West is probably for making bhajis and pakora. The most popular of which are Onion Bhajis, very popular in the UK. They are essentially an spiced onion fritter, shaped in either discs or balls. Any vegetables can be used to make pakora (which is essentially the same thing) or bhajis, but spinach (sag pakora), aubergine (us eggplant, brinjal bhaji), potato (aloo pakora) or cauliflower (gobi pakora) are the most common, sometimes in combination.
Gram flour is also used for making poppadoms (also papad, papadum, a crisp fried pancake, served as an accompaniment to meals with chutney.
One of the more commonly seen uses is in chevda (sometimes chivda), or as we call it in the UK usually Bombay Mix (I believe it is called Punjabi Mix in the US). A mixture of dried savoury snacks, coated in spice. One of the primary ingredients is sev, a dried noodle made from gram flour. Mixtures predominantly composed of sev are called sev mamra.
There are also a number of Indian sweets made with besan.
Besan Barfi (barfi is something akin to fudge, made with condensed milk):
Besan Ladoo (little sweet balls):
NB. You can use it as an egg substitute in vegan cookery, but soya flour works better for the same purpose and, in my opinion, has less associated flavour.