Chickpeas are legumes of the family, Fabaceae and they are one of the oldest legumes to be cultivated by humans. They are large roundish legumes with a bumpy surface. There are two commercial classes of chickpea: Desi and Kabuli. The desi type has a thick, coloured seed coat and a coloured flower. The kabuli type (also known as garbanzo bean) has a thin, white seed coat and a white flower.

The Kabuli variety is relatively bigger in size then other varieties. It is grown in temperate and sub-tropical regions. Kabuli Chickpeas are mainly used in salad bars, soups, snack food, vegetable mixes or ground into hummus. It is widely used in Middle Eastern and Mediterranean cuisines.

  • Application
  • Features
  • Specification

Cotton IconChickpeas are consumed in salted, boiled or roasted forms.

Cotton IconSplit chickpeas are used to make dal, or they are grounded to make chickpea flour which is used to prepare several snacks.

Cotton IconHummus, is a spread or dip made of chickpeas, which is widely consumed.

Scientific literature has found that the consumption of chickpeas shows numerous properties as those mentioned below which may be helpful:

Cotton IconThey may have antioxidant properties.

Cotton IconThey may act as an analgesic.

Cotton IconThey might have antibacterial properties.

Cotton IconThey might have antifungal action.

Cotton IconThey may carry out anti-inflammatory functions.

Cotton IconThey may show anticancer properties.

Some useful Data
Counts per Oune 40/42, 42/44, 44/46, 46/48, 48/50, 50/52, 58/60, 60/62, 62/64
Foreign Matter 0.20% Max
Total Defects 4.20% depending on counts
Moidture 10-14% depending upon weather