Chickpeas, also known as garbanzo beans, are the most popular legume consumed in the entire world! Like other legumes, they are a good source of protein. 1/2 cup serving provide 7 grams of protein, which is the same amount in one ounce of meat. They are also high in fiber and folate. Because they are high in fiber, they also contain a good amount of carbohydrates. That means anyone on a diabetic diet (or anyone who is on a diet plan that counts carbs) should count chickpeas and other beans in their carb count.
Chickpeas contain no saturated fat and naturally, no sodium. However, if you’re like me, then you may buy canned chickpeas. I choose the lower sodium or “no salt added” option and always rinse them first.
They can be enjoyed in a number of ways. I love chickpeas on a salad along with avocado and sliced green onions . Isaac likes to eat them plain. In other countries, such as India, chickpeas are actually ground into flour and used for many foods.
And one of my favorite ways to enjoy these little beans? Hummus! We all love hummus in this house…we eat it with baked pita chips, plain pita bread, or even carrots. It also works well as a spread, such as on a sandwich. I’ve never cooked dried chickpeas, but they’re another option-and very economical. They tend to need a longer soaking and cooking time than other beans.
Because chickpeas are widely enjoyed around the world, you can imagine how many different ways this legume is cooked!
Here’s a simple, quick recipe for hummus (courtesy of Fruits and Veggies More Matters): Fiesta Hummus.
Does your family like chickpeas? How do you eat them or prepare them?
Thanks for reading .
Sources: Fruits and Veggies More Matters, Wikipedia (yeah, I know! haha)