Chickpea

Chickpeas (Cicer arietinum) are a legume native to the Middle East. They are typically grown for their edible seeds, which are round and beige, though other colours exist. After harvesting, they are usually dried for storage and transport, and can be rehydrated by soaking before cooking.

Chickpeas are a versatile ingredient, valued for their mild, nutty flavour and creamy texture when cooked. They are used whole in salads, soups, and stews, or mashed and blended into dishes like hummus and falafel. Their protein and fibre content also make them a nutritious plant-based addition to many meals.

Chickpeas are a source of dietary fibre, protein, and various micronutrients. They are not considered a food additive and do not have an E-number. The NHS Eatwell Guide recommends including pulses, beans, and fish in a healthy diet. Research suggests that the fibre and protein in legumes can contribute to satiety and may play a role in managing blood sugar levels, though evidence is mixed on specific health outcomes.