Chickpeas are Turkish peas from the legume family. It is most common in eastern countries. There it is used in the daily diet, and not surprisingly, chickpeas are nutritious and rich in useful trace elements. Exclusively from chickpeas, it is customary to cook the beloved hummus. This pea, in Greece, was known in the past millennia. After so much time, it has reached our generation. Vegetarians are the main consumers of this pea, because it contains many minerals, carbohydrates and trace elements necessary for a person who has refused animal food. Such popularity has prompted us to learn more about chickpeas and its benefits and harm to the body.
Chickpeas are seen not only in culinary dishes, but also for medicinal purposes, in beauty recipes. The positive quality of chickpeas is that the protein in its composition is well absorbed, so it is contained in baby food. Chickpea flour is widely used in Indian cooking and cosmetic recipes. The caloric content of chickpeas is 364 kcal per 100 g of the product, a high caloric index. It is easy to get enough of them, using a small portion.