Chickpeas, a legume from the Cicer arietinum L. plant, are a common staple in many middle eastern and indian cuisine. This legume contains a high level of protein, fiber and minerals and is a great protein source for vegetarians and vegans.

Health considerations

See: Acrylamide. Chickpea protein exhibits a very stable quality at high temperatures. Due to this property, when commonly-fried foods such as french fries are coated in chickpea flour, then fried, they have been shown to reduce acrylamide production by up to 50% compared to regular french fries.

May be found in

Indian and Middle Eastern cuisine, soups, salads, hummus, vegetarian and vegan dishes


Critical Reviews in Food Science and Nutrition

Alternative Spellings and Names

Cicer arietinum L.

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