The chickpea or chickpea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.

Benefits of chickpeas

–  It contains various nutrients such as Floate, iron, Copper, Phosphorus, Manganese, and potassium.

–  It contains important unsaturated fatty acids (Linolec acid and Oleic acid)

–  Good source of Amino Acids which is essential for healing coronary heart disease.

–  Chickpeas are high in protein which help to control appetite.

–  Consuming 200 grams of chickpeas in a meal would reduce blood sugar levels by 21%

–  Rich source of potassium and magnesium, making it an excellent source of both minerals.

– It helps the body produce butyrate; a short-chain fatty acid that has been found to reduce the risk of colorectal cancers.