Chickpea
Legume◎ Good year-round
Used in 7 of 45 cuisines (16%)
Nutty legume with earthy sweetness; star of Indian dal, Middle Eastern hummus, and Moroccan tagines.
Where it comes from
Dating back to ancient Persia, chickpeas have been cultivated for thousands of years, serving as a vital source of protein and fiber in various cultures.
In the kitchen
Mashed into hummus or roasted for snacks, chickpeas provide substance and a nutty flavor, enhancing salads, stews, and grain bowls.
Nutrition (per 100g)
164kcalCal
8.9gProtein
2.6gFat
27.4gCarbs
7.6gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lemon
Squeeze fresh lemon over mashed chickpeas. The citrus cuts through the nutty, lifting flavors without overpowering.
Garlic
Sauté garlic briefly before adding chickpeas. The sharpness mellows, blending into the nutty base.
Cumin
Toast cumin lightly before adding to chickpeas. The earthy warmth deepens the legume's nutty tones.
