Chickpeas are a favorite of mine. Learn more about the nutrition and health advantages of this versatile legume, which can be used to produce salads, hummus, chickpea pasta, chickpea flour, and other dishes.
Chickpeas are an excellent source of a lot of nutrients: It takes a special kind of love to consume hummus. And, because hummus is made from chickpeas, appreciating the nutritional worth of this versatile legume, which is technically a pulse, or a dried, edible seed like lentils, peas, and beans, entails appreciating the nutritional value of this versatile legume.
Chickpeas can be used in salads and other recipes, as well as made into chickpea flour, chickpea pasta, and roasted for a snack.
Lauren Manaker, MS, RDN, author of Fueling Male Fertility, describes them as “a low-cost source of plant-based protein, fiber, antioxidants, and a bevy of vitamins and minerals.” “Including them in a healthy lifestyle can aid overall health.” To obtain the inside scoop on chickpeas, we spoke with prominent health experts. Continue reading to find more about this legume’s interesting facts.
Fact 1: Chickpeas are a traditional cuisine that dates back thousands of years.
The chickpea, also known as the garbanzo bean or the Ceci bean, is a subtropical and temperate legume that thrives in a variety of climates. Chickpeas are one of the world’s oldest cultivated crops, possibly dating back to 7,500 years ago in Mesopotamia.
The chickpea plant, Cicer arietinum, is a flowering plant that produces seedpods with up to three chickpeas per pod. Chickpea are sturdy in texture and have a moderate, nutty flavor.
The Desi and Kabuli are the two most common types. Small, black seeds with a rough covering cover Desi chickpeas. India, Ethiopia, Mexico, and Iran produce the most of these. Indians eat a lot of chickpeas.
The Kabuli, on the other hand, has a smoother coat and a lighter hue. Europe, Africa, Afghanistan, and Chile are the primary producers. In North America, Kabuli chickpeas are more commonly sold as canned chickpeas, dry chickpeas, or hummus.
The Kabuli chickpea is included in the information that follows.