Chickpeas were originally cultivated in the Middle East 7500 years ago. Over time, they spread to Europe, parts of Africa, and India. They remain a favorite in familiar Middle Eastern dishes such as hummus and falafel, are a staple in the Mediterranean diet, and the star ingredient in fragrant Indian chana masala. These little nuggets are versatile and chock full of nutrition – a perfect addition to your table today.
Experience...
Chickpeas have a slight nutty flavor and hold up very well to cooking. Very versatile, chickpeas are equally at home in soups, stews, curries, and salads. They can be roasted and seasoned to make a crunchy snack, ground into a flour and baked into a sweet treat, or pureed into a dip or spread.
Basic Cooking Instructions:
Empty can, drain, rinse, and add to your recipe.
Storage Information:
Refrigerate any unused portion in a separate container.
Allergen Information:
Coming Soon.
Recipes:
Coming Soon.
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Healthy Facts:
Chickpeas are gluten-free and low in fat.
According to the Heart and Stroke Foundation, a vegetarian-based diet can help reduce the risk of heart disease and stroke by contributing to lower blood pressure, lower cholesterol, and lower weight.
Chickpeas are good sources of both soluble and insoluble fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
Chickpeas are a good source of folate, an important nutrient for heart health. Folate supports cardiovascular health by breaking down homocysteine, too much of which is associated with heart disease and stroke.
Cool Facts:
Chickpeas are also popularly known as garbanzo beans.
Chickpea flour can be used as a thickener in sauces instead of wheat flour.
In Latin, Chickpeas are called cicer arietinum. Arietinum means “ram’s head” and if you look closely, that’s what a dried chickpea looks like.
India is the largest producer of chickpeas, growing from 50 to 70% of the world’s chickpeas!
Chickpeas are also popularly known as garbanzo beans.
Chickpea flour can be used as a thickener in sauces instead of wheat flour.
