A focus on Chickpeas – uses and nutritional value.
Chickpeas, also known as garbanzo beans, belong to the legume/pulses family. They are the edible seeds of flowering plants from the Fabaceae family.
There is evidence that chickpeas have been consumed in Turkey for thousands of years. They have become increasingly popular worldwide in the past few years as people begin to move towards a more sustainable plant based diet. Chickpeas now rank as one of the highest production legume crops worldwide!
So Why Include Chickpeas In Your Diet?
Chickpeas are packed with nutrients:
Can I Eat Raw Chickpeas?
NO! RAW chickpeas contain toxins and complex sugars which makes them hard to digest and may cause stomach ache and digestive issues. They can be purchased dried as in the image above and soaked before boiing until soft, or bought canned ready to eat or use as desired.
Did You Know?
The liquid drained from a tin of chickpeas is called AQUAFABA and can be used as a substitute for egg whites to make Vegan meringues – it beats up just like egg white.
Note
People who have an allergy to chickpeas or a digestive disorder like Crohns Disease, IBS, Diverticulitis and others should avoid eating any chickpea products.
Here’s My Easy, Delicious Hummus Recipe For You To Try!
Its lighter than the over garlicked shop bought hummus with a fresh lemony tang.
Easy Hummus Recipe
1 can chickpeas (or 375 ml cooked chickpeas)
60 ml fresh lemon juice
60 ml tahini
1 small clove garlic – crushed
30 ml olive oil
2.5 ml ground cumin
Salt to taste
45 ml water or aquafaba
Place all the ingredients into a high speed blender (or use a hand held blender) and pulse until smooth (texture is a personal preference – I prefer completely smooth). Spoon into a serving bowl and enjoy with warm pita’s, vegetables, chips or include in wraps.

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