Chickpeas, also known as garbanzo beans, are edible seeds of an annual legume plant (Cicer arietinum) in the Fabaceae family. They are a type of pulse, which refers to dried seeds of legumes. Chickpeas come mainly in two varieties: the larger, light-colored Kabuli type common in the U.S., and the smaller, darker Desi type often used in India and the Middle East
. They are a highly nutritious food, rich in protein, fiber, carbohydrates, B vitamins (such as folate), iron, phosphorus, and healthy fats like linoleic and oleic acids. Chickpeas are considered a superfood and are valued for their health benefits, including potential roles in preventing chronic diseases when included in a balanced diet
. Culinarily, chickpeas are versatile and widely used in Mediterranean, Middle Eastern, and Indian cuisines. They are the main ingredient in popular dishes such as hummus (a paste made from mashed chickpeas, lemon juice, olive oil, and tahini) and falafel (fried patties made from ground chickpeas). Chickpeas are also used in soups, stews, salads, and can be roasted as a snack or ground into flour for baking
. The plant itself is a bushy annual that produces small flowers and pods containing one to three seeds. Chickpeas have been cultivated for thousands of years, with origins traced back to ancient Turkey and Syria, and India is currently the largest producer globally
. In summary, chickpeas are nutrient-dense legume seeds widely cultivated and consumed around the world for their health benefits and culinary versatility
