Chickpeas

Chickpeas, also known as garbanzo beans, are a type of legume native to the Middle East. They are typically harvested and then dried, or canned in brine or water. Chickpeas have a nutty flavour and a firm texture.

Chickpeas are a versatile ingredient used in a wide variety of dishes, both sweet and savoury. They are commonly found in dips like hummus, stews, curries, salads, and can also be roasted for a crunchy snack. Their starchy texture and ability to absorb flavours make them a popular plant-based protein source.

Chickpeas are a good source of fibre, protein, and various micronutrients. They are not considered a food additive and therefore do not have an E-number or require authorisation on the Register of Food Additive Authorisations. Their fibre content can contribute to digestive health and help with satiety. Evidence suggests that regular consumption of legumes like chickpeas may be associated with a reduced risk of certain chronic diseases, as part of a balanced diet. The WHO and other health bodies recommend increasing legume intake as part of a healthy eating pattern.