Chickpea is a protein packed legume that has a high content of fiber, folate and zinc. It is one of the earliest cultivated legumes and is highly popular, so much that it is known under different names, all over the world. It is known as Gram, Bengal Gram, Garbanzo, Garbanzo Bean, and even as Egyptian Pea. Though the most common type of chick pea appears to be round and beige, its varieties also include colors such as black, green and red. Like other legumes such as beans, peas and lentils, chickpeas are known for their high protein and fiber content, and also for the key vitamins and minerals that they contain that are known to benefit human health.
Chickpea proteins can be used in soups by virtue of its high protein solubility, which enhances consistency and mouth feel, consequently increasing the soup’s nutritional profile. Due to high gelling property, light color, and bland taste of the chickpea protein, it can be used in biscuits and nutrition bars. These proteins are also useful in the preparation of mayonnaise; its high emulsification capacity improves its thickness and texture, providing richness to the mayonnaise.
