Chickpeas

They are the dried grains of the cultivated plants belonging to the type Cicerarientinum L from the legume family.

Chickpea, which has a high calorie value, contains vitamins A, C, E, K and B group, and minerals such as phosphorus, potassium, calcium, iron and magnesium. It is rich in carbohydrates, and chickpeas contain the most protein among legumes. The benefits of chickpeas, which are rich in nutritional values, are also high.

The most important of the benefits of chickpeas, which is the most consumed food in winter, is that it increases resistance to diseases. It is one of the legumes that can provide the energy needed by the body in the shortest time. Chickpea, which is a fibrous food, helps to lower bad cholesterol and healthy functioning of the digestive system.

Chickpea, which has many benefits, also relieves mental fatigue. Thanks to the protein it contains, it also strengthens the muscles. Chickpea, which is anti-aging thanks to the vitamin E it contains, also delays the loss of skin elasticity.

Chickpeas, which are frequently preferred among legumes, can be consumed fresh or dried. In our kitchens, the roasted chickpea, which we usually use in its dried form, is consumed as roasted chickpeas. Chickpea, which is widely used especially in India and Pakistan, is also frequently used in Turkish cuisine.

Chickpea is one of the main ingredients of hummus made in the Mediterranean region.

Chickpeas, which are generally used in meat dishes, are also preferred in making soups and salads.