Chickpeas

Chickpeas, often referred to as Garbanzo beans, have originally been cultivated in the Mediterranean and the Middle East. Over the years their culinary influence has spread to areas all over the world, featuring in Greek, Italian, Spanish, Portuguese, Middle Eastern and Indian cuisines.

Chickpeas are outsandingly rich in protein and fibre and also comprise several key vitamins and minerals.

A cup of cooked chickpeas contains 269 calories, 45g carbohydrates, 15g protein, 13g dietary fibre, 4g fat and 0g cholesterol. It is estimated that a single-cup serving of raw chickpeas provides 50% of daily potassium required, 69% of iron, 57% of magnesium, 55% of vitamin B6, 21% of calcium, as well as 13% of vitamin C. Moreover, chickpeas are a rich source of copper, zinc, phosphorus, folate, vitamin K, selenium, choline and manganese.

Found in chickpeas iron, calcium, phosphate, manganese, zinc, magnesium and vitamin K all contribute to building and maintaining a healthy bone structure and strength. The formation of bone matrix requires minerals such as manganese, iron and zinc as they have crucial roles in the production and maturation of collagen.

Chickpeas contain a large amount of fibre, which helps lower blood cholesterol, therefore reducing the risk of heart disease and together with a high content of potassium, vitamin C and vitamin B6 play an important role in supporting heart health.