The chickpea contains fibre and resistant starch, beneficial for intestinal health. It is rich in vegetable protein, vitamin and minerals, while being low in fat and cholesterol free.
The dried chickpeas should be soaked, then cooked in water before they can be tasted. Discard the soaking water and then rinse thoroughly before cooking.
Dried and boiled, it is the vegetable of Mediterranean cooking, it is found in couscous and tagines, in houmos (cold mashed), and in salads.